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Yields2 ServingsTotal Time40 mins

 1 tbsp coconut oil
 ½ onion, sliced
 1 garlic clove, minced
 1 ½ tsp ginger, grated
 2 cups chicken broth
 1/2 – 1 1/2 tbsp red curry paste (to taste)
 ½ (13-ounce) can unsweetened coconut milk
 1/2 - 1 tbsp Thai fish sauce (to taste)
 1 tsp 100% pure maple syrup
 1-2 limes, juiced (to taste)
 1 boneless chicken breast
 Sea salt and freshly ground pepper (to taste)
 2 tbsp cilantro leaves, chopped

In a soup pot, melt coconut oil over medium-high heat. Add onions, garlic, ginger, and red curry paste and cook, stirring frequently until onions are softened. Add the chicken broth and bring to a boil. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.


While the soup is simmering, place chicken breast between two pieces of saran wrap and pound with a meat mallet (or heavy sauté pan) until chicken is of an even thickness. Preheat a skillet over medium-high heat and lightly grease with coconut oil. Sprinkle both sides of chicken with salt and pepper. Cook chicken in the skillet for 8 to 10 minutes (turning once) or until the thickest part of the chicken is fully cooked. Remove chicken from skillet, cover, and let rest 5 minutes before cutting into 1-inch bite-sized pieces.


Uncover soup pot and stir in the coconut milk, fish sauce, maple syrup, lime juice, cilantro, and chicken. Simmer for at least 5 minutes to heat the ingredients through. Season with salt and pepper, to taste.

Nutrition Facts

Servings 0