This Green Coconut Curry Soup is creamy, spicy, delicious and comes together in around 30 minutes. Loaded with fresh veggies and flavourful Ginger Scallion Chicken Meatballs, it’s perfect for busy weeknights during the colder months. It can be enjoyed on its own, with zucchini noodles, rice noodles or alongside a bowl of steamed jasmine rice. It also happens to be Paleo, Whole30, dairy-free and Gluten-Free.
What You Need for Green Coconut Curry Soup
- Coconut Milk: The quality of the coconut milk you use will make or break this soup. Stay away from any coconut milk that has gums, artifical colours, sweeteners or stabilizers. It should have only two ingredients: coconut and water. I personally like Savoy, which is more of a coconut cream, and Arroy D, which comes in large size tetrapaks. You can usually find them at local Asian markets and some supermarkets with international aisles.
- Chicken Broth: Just like the coconut milk, the quality of your chicken broth is absolutely crucial. Homemade is usually best, but Kettle & Fire is a very close second. It’s made with organic, pasture-raised chicken bones, all-natural and organic ingredients and has no artificial flavourings, colours, refined starches or preservatives.
You can find it at select local markets or buy it online using code PRIMALGOURMET for 20% OFF your order site-wide.
- Thai Green Curry Paste: Most of the flavour in this soup comes from using a spicy and highly aromatic Thai green curry paste. The real secret to “waking up” all of its flavours is to toast the curry paste in some hot oil first.
You can make it from scratch, but for sake of convenience I usually buy it. I personally like the Mae Ploy brand of Thai curry pastes. You can use their green, red or yellow curry pastes in this recipe. Each will impart a slightly different flavour and colour. They all taste great and are made without any preservatives, artificial colourings or fillers. Just keep in mind that they come in fairly large package sizes and should be used fairly quickly after opening.
- Coconut Oil: To heighten the coconut flavour, try using some coconut oil to sauté the meatballs and toast the curry paste.
- Vegetables: I used a combination of broccoli, green bell pepper and frozen green peas to keep with the colour of the green coconut curry soup. You can substitute bok choy, spinach, tuscan kale, green beans or just about any other green vegetable you like or have on hand. Just try to cut them in similar sizes so they cook evenly.
- Fish Sauce: Adding a dash or two of fish sauce to the soup gives it a funky depth of flavour you just can’t get from regular salt.
- Ground Chicken: You can use any type of ground meat you like. I used ground chicken to keep things on the leaner side.
- Aromatics: The chicken meatballs are flavoured with a combination of fresh ginger, garlic and scallions.
- Almond Flour: Adding a 1/4 cup of almond flour to the meatballs will help improve their texture and make them much softer. It’s not absolutely necessary, but without it the meatballs will be a bit chewier and tougher.
- Egg: Add one egg per pound of ground chicken to act as a binder and help hold the meatballs together as they cook.
- Fresh Herbs: Fresh cilantro and basil leaves add a beautiful pop of colour and flavour to the green coconut curry soup.
- Fresh Limes: Adding a squeeze of fresh lime juice will help brighten all the flavours and cut through the richness of the coconut milk.
Green Coconut Curry Soup with Ginger Scallion Chicken Meatballs
- 1 pound ground chicken
- 1 large egg
- ¼ cup almond flour
- ¼ cup fresh cilantro finely chopped, plus extra for garnish
- 2 green onions thinly sliced
- 2 cloves garlic finely grated
- 1 teaspoon fresh ginger finely grated
- ½ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
- 2 tablespoons coconut oil
- 1 tablespoon Thai green curry paste
- 1 14- ounce can full-fat all-natural coconut milk
- 2 32- ounce cartons Kettle & Fire Organic Chicken Broth
- 1 teaspoon fish sauce
- 1 small head broccoli cut into florets
- ½ green bell pepper roughly chopped
- 1 cup frozen green peas
- Juice of 1 lime plus extra for serving
- ¼ cup fresh basil for garnish
- Zucchini noodles cooked rice noodles or steamed jasmine rice, optional, for serving
- In a bowl, combine the ground chicken, egg, almond flour, cilantro, green onion, garlic, ginger, salt and pepper. Mix until well combined and roll into small meatballs, around the size of a golf ball. Transfer to a tray and set aside.
- Preheat a large sauté pan over medium heat. Add the coconut oil and heat until shimmering. Carefully add the meatballs and cook, undisturbed until the bottoms are golden brown, around 5 minutes. Flip and cook until the other side is golden brown and the thickest part of each meatball registers 165F, internally, around 5 more minutes. Transfer to a bowl and set aside.
- Add ¼ cup of coconut milk to the pan and, using a wooden spoon, scrape up any brown bits. Add the curry paste and cook, stirring continuously, until almost dissolved and the oil turns slightly green in colour, around 2 minutes. Add the remaining coconut milk along with the chicken broth and fish sauce. Bring the soup to a simmer, add the broccoli, bell pepper and green peas and cook, stirring occasionally, until the vegetables are tender, around 8 minutes. Add the lime juice, taste for seasoning and adjust with more lime juice, salt and pepper as desired. Remove from heat and return the chicken meatballs back to soup to warm through.
- Ladle the soup into individual serving bowls. Garnish with cilantro, basil leaves, and lime wedges. Serve on its own or with zucchini noodles, rice noodles or a side of steamed jasmine rice.