Coconut Curry Soup with Chicken, Chickpeas and Hearty Greens




  • 1 tbsp Olive oil
  • 1 Large onion, diced
  • 2 Red bell peppers(red shimla mrch), diced
  • 4Cloves of garlic, minced
  • 114 oz can diced tomatoes
  • 114 oz can chickpeas, drained and rinsed
  • 4 cupsChicken stock
  • 214 oz cans full fat coconut milk
  • 2 tbspRed curry paste
  • 2 tspFish sauce
  • Juice of one lime
  • 1.5 lbChicken breasts, sliced thin
  • 2 cupsRoughly chopped kale, spinach or chard
  • Salt to taste
  • Fresh cilantro for serving


  1. Sauté onions and peppers in olive oil over medium heat. Sauté until onions are just tender. Add garlic and cook for 2 more minutes. Add tomatoes, curry paste, chicken stock and chickpeas and bring to rapid simmer. Stir until paste is dissolved. Add coconut milk, fish sauce and lime juice, bring back to a simmer and allow to cook for 10 minutes.
  2. Add chicken and cook for 10 minutes at a simmer until chicken is cooked through. Season with salt and add kale/spinach. Cook for 3 more minutes and serve as is topped with fresh cilantro or over cauliflower rice.

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