Dr. B’s Coconut Curry Soup with Chicken, Chickpeas and Hearty Greens!


  • 1 tbsp EVOO or butter
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 4 cloves of garlic, minced
  • 1 14 oz can diced tomatoes
  • 1 14 oz can chickpeas, drained and rinsed
  • 4 cups organic chicken stock
  • 2 14 oz cans full fat coconut milk
  • 2 tbsp red curry paste
  • 2 tsp fish sauce
  • 1 one lime, juiced
  • 1.5 chicken breasts, sliced thin
  • 2 cups Roughly chopped kale, spinach or chard
  • Salt to taste
  • Fresh cilantro for serving


  • 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 a 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.
  • 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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