Thai Coconut Soup

Thai Coconut Soup

Creamy, spicy and full of rich Thai flavors, this soup over rice will win you over and become a trusty staple for dinner guests. One of the fastest soup recipes you can make!

Makes 8 cups


  • 2 T grapeseed oil
  • 1-2 T panang curry paste (1 T for mild, 2 T for medium)
  • 1 14-oz can coconut milk (unsweetened, preservative-free works best), divided
  • 5 Kaffir lime leaves, ribbed and finely chopped
  • 1 tsp fish sauce
  • 3 T agave
  • 1 T Activz Carrot Powder
  • 1 lb chicken breast, thinly sliced
  • 1 each: red, orange and yellow bell pepper, ribbed and thinly sliced
  • 4 c cooked jasmine or basmati rice


  1. Heat grapeseed oil and curry paste in medium soup pot on medium-low heat. Stir 2-3 minutes.
  2. Add 1/3 of the coconut milk to pot and cook 3-4 minutes till bubbly and red.
  3. Stir in remaining coconut milk, Kaffir lime leaves, fish sauce and agave. Whisk in Activz Carrot Powder.
  4. Add chicken. Cover and simmer 5 minutes.
  5. Add sliced bell peppers. Cover and simmer another 5 minutes.
  6. Serve hot over rice.

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