Coconut Curry Chicken & Rice Soup

Coconut Curry Chicken & Rice Soup - KJ & Company

The slightly sweet, creamy coconut milk smooths out the bold flavor of the curry paste to make a soup so delectable that you will want to go back for more. With the addition of the chicken and rice, you have a complete meal that you can’t beat!




  1. In a large pot or dutch oven, heat the olive oil over medium heat. Add in the onion and half of the red bell peppers and sauté until fragrant and translucent, about a couple minutes. Add in the garlic, curry paste and turmeric and stir to combine.
  2. Pour in the coconut milk and chicken stock and stir to combine. Bring the soup to a boil and add in the chicken and brown rice. Reduce the heat to a low-medium boil and cook the chicken and rice for about 20 minutes. After about 20 minutes, reduce the soup to a simmer and let simmer for an additional 15-20 minutes, or until the brown rice is tender and cooked all the way through.
  3. Season to taste with salt and pepper and serve the soup with desired toppings and remaining diced red bell pepper. Enjoy!