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+ servings

Thai Chicken Curry and Rice Soup

Turn leftover roast chicken into an entirely new meal. This Thai inspired chicken curry with rice soup is savory, creamy, salty, and a little bit sweet and spicy.
Servings 6 servings


  • 1 tablespoon coconut oil
  • 1/2 medium yellow onion diced
  • 2 garlic cloves minced
  • 2 teaspoons grated fresh ginger
  • 2 carrots diced
  • 2 bell peppers diced
  • 1 tablespoon Thai red curry paste
  • 4 cups chicken broth
  • 1 can coconut milk
  • 1 pound shredded rotisserie chicken
  • 1 cup brown basmati rice
  • 1 tablespoon butter
  • 1 3/4 cup water
  • Salt and black pepper to taste
  • Lime wedges
  • 1/4 cup minced fresh cilantro optional


  • Make rice. In a medium saucepan with a tight-fitting lid, combine rice, water, and butter. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 40 minutes.
  • While the rice cooks, in a large Dutch oven heat the coconut oil over medium-high heat.
  • Add the onion and garlic. Sautee until the onion becomes translucent.
  • Add the grated ginger, diced carrots, and diced peppers. Saute for 3-5 minutes.
  • Mix in the curry paste, chicken broth, and coconut milk. Bring to a boil.
  • Stir in the cooked chicken. Season with salt and pepper. Cover, reduce heat to low and simmer 15-20 minutes.
  • When ready to serve, place a scoop of rice into each bowl. Then, top rice with a ladle or two of the chicken curry. Sprinkle on cilantro (if desired) and serve with lime wedges.
Author: alicia@localfoodrocks.com
Calories: 469kcal
Course: Main Course, Soup
Cuisine: Thai


Calories: 469kcal | Carbohydrates: 66g | Protein: 8g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 51mg | Sodium: 876mg | Potassium: 561mg | Fiber: 4g | Sugar: 24g | Vitamin A: 5162IU | Vitamin C: 66mg | Calcium: 86mg | Iron: 3mg