Solo: Coconut Curry Chicken Soup

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Solo: Coconut Curry Chicken Soup

Chicken strips poached in green curry and coconut milk with broccoli florets to create a yummy Asian-inspired soup.

Ingredients to serve 1

  • ½ tbsp x green curry paste (use less for mild)
  • ½ tbsp x fish sauce
  • 1 tsp x xylitol
  • 100ml x coconut milk
  • 1 tsp x chicken stock granules
  • ½ cup x boiling water (for chicken stock)
  • ½ stalk x lemongrass – slice finely
  • 1 breast x chicken breast – dice (2cm)
  • ¼ head x broccoli – break into florets
  • ½ x lime – halve and juice
  • 3g x micro greens
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)


Step 1

Prepare ingredients as indicated above. Boil the kettle.

Step 2

Mix the chicken stock granules in a cup with the boiling water (see quantity above). Set aside.

Step 3

Place a few glugs of olive oil in a large saucepan over high heat. Add the curry paste and stir for about a minute. Then add the fish sauce, xylitol, coconut milk, chicken stock and lemongrass. When gently boiling, add the chicken and reduce the heat to low. Cook for 10 minutes. Add the broccoli florets and cook for another 5 minutes. Stir through the lime juice and remove from the stove.

Step 4

Serve in a bowl topped with micro greens.