Chicken Vegetable curry Soup

Chicken vegetable curry soup is a heart warming, inflammation fighting fat burning soup. 

This soup can be made with or without low carb noodles.  I personally like kelp noodles but others use shiritaki noodles. 


  • 1 Tbs. Coconut Oil
  • 1/2 Large White Onion, chopped (about 1 1/4 cups)
  • 1 Cup Fresh or Frozen Green Beans, cut into 1-inch pieces
  • 1 Cup Bok Choy Leaves and Stems (about 1 small baby bok choy)
  • 1/2 Cup Chopped Carrots
  • 1 Bay Leaf
  • 1 lb. Boneless, Skinless Chicken Breast or Thighs, cut into 1-inch cubes
  • 1 to 2 Tbs. Curry Powder (I like heavy curry)
  • 3 Cups Chicken Bone Broth or Gluten Free Box
  • Sea Salt and Freshly Ground Black Pepper to taste
  • 1 Cup Coconut Milk
  • 1/2 Cup Chopped Green Onions
  • 1 Tbs. Grated Dried Coconut Flakes (optional)


Melt coconut oil over medium heat in a large soup pot. Add onion, green beans, bok choy, carrots and bay leaf. Sauté, stirring often, for 5 minutes. Add chicken and curry powder and stir for 3 minutes to coat the chicken. Add chicken broth,sea salt and pepper. Bring to a boil, then reduce heat to simmer for 10 to 15 minutes. Stir in coconut milk and continue to heat for another minute or until just simmering.

Garnish the soup before serving with green onions and coconut.

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