Coconut Curry Chicken Soup


  • 1 tbsp coconut oil (or olive oil)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp curry powder
  • ½ tsp hot red pepper flakes
  • 4 cups chicken broth
  • 1 400ml can coconut milk
  • 1 400g can diced tomatoes
  • 2-3 handfuls of chopped kale or spinach
  • 2 cooked boneless skinless chicken breasts, shredded
  • 1-2 cups cooked rice
  • salt and pepper, to taste


  1. In a stockpot, heat the coconut oil over medium heat and stir-fry the onion and garlic and until the onion is translucent, a couple minutes.
  2. Add the tomato paste, curry powder, and red pepper flakes and cook for another minute.
  3. Add the chicken broth, coconut milk, diced tomatoes, and shredded chicken. Cover and simmer on medium heat for 15 minutes. Add the rice and simmer another 5 minutes. Season with salt and pepper.
  4. Before serving, stir in the kale/spinach.

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