Spicy Coconut Curry Chicken Soup
with Red Cabbage, Carrots & Lime
- Tree Nuts
No matter the weather or season, soup is one major way to our hearts. For tonight's dinner, our chefs re-imagined coconut curry soup, but in a flash: you’ll pan-sear chicken with cabbage and carrots, then simmer with toasted curry powder, scallions, lime, and coconut milk in one big pot. The result is a light but satisfying meal with slow-cooked flavor in just 15 minutes! Add as much sweet chili sauce as you like to bring the heat, and enjoy a real heart- and belly-warmer of a meal.
Ingredients
2 unit
Scallions
1 unit
Lime
1 tablespoon
Curry Powder
1 tablespoon
Cornstarch
10 ounce
Chicken Breast Strips
4 ounce
Red Cabbage and Carrot Mix
2 unit
Chicken Stock Concentrate
1 ounce
Sweet Thai Chili Sauce
1 unit
Coconut Milk
(Contains: Tree Nuts)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Thinly slice scallions, separating whites from greens. Quarter lime.
• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites and curry powder; cook, stirring, until fragrant, 30 seconds. • Add another drizzle of oil and add chicken in a single layer. Cook, undisturbed, until lightly browned on bottom, 2-3 minutes. • Stir in cabbage and carrot mix and a large pinch of salt and pepper. Cook, stirring occasionally, until veggies begin to wilt, 1-2 minutes more (the chicken will finish cooking in the next step).
• In a medium bowl, whisk together cornstarch, stock concentrates, half the chili sauce (all for 4 servings), and 2 cups water (4 cups for 4). • Stir cornstarch mixture into pot with chicken and veggies. Bring to a boil; cook until soup is thickened and chicken is cooked through, 3-5 minutes. • Stir in coconut milk and a squeeze of lime juice (two squeezes for 4); season with salt and pepper to taste.
• Divide soup between bowls and top with scallion greens. Squeeze remaining lime wedges over top. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the coconut curry taste, though some found it needed more depth or spice 🍲.
- Ease of prep: Customers praised how quick and simple this soup was to make, often calling it "super easy."
- Suggestions: Consider adding rice, noodles, or extra veggies like bell peppers for more substance and flavor.
- Portions: Some felt it was light for a full meal; adding rice or serving with bread made it more filling.
- Spice level: Opinions varied widely; some found it perfectly spicy, while others wanted more heat or less.
Reviews from our home cooks
Really tasty, would make again! Full disclosure: I had to doctor mine up a bit with veggies from the fridge bc I took a little too long to get to the recipe and the cabbage-carrot mix had gone off a tad bit. BUT! Despite the changes I made the favors of the recipe really came through. I'm glad I added all the curry seasoning even though I only had 2 servings, the spice came through much better than if I had only used half imo. Also *really* appreciated browning the chicken; helped the final look and taste of the dish to be really good!
Very tasty. My color of soup was not as yellow as pictured but it was much better than I had anticipated. I was skeptical about the cabbage but that turned out to be delicious and perfect for a warm rainy day with some rice alongside. I did find it slightly spicy.
Oh, I loved this soup from start to finish. The spice level was great, and the coconut (which I was a little dubious about, bc so often it can be over-powering) added the perfect amount of creaminess.
We liked the coconut/curry blend. We would have liked to take it up a notch on the heat so include instructions on how to do that for the next time. Also we added more lime to give it a better taste, you may want to include 2 limes or have that as a suggestion.
Wonderful, aromas and flavors! There was more chicken than we wanted so it's packed with chicken. I guess that is what makes it feel like a sit down dinner. We added a little more red cabbage. It was delicious and incredibly easy to make!
This was absolutely delicious! Great flavor, easy prep, and just the right amount of spice. If I make it myself, I'll remove the cabbage (to be served on the side with regular green cabbage) and include white rice.
I LOVE how quick and easy this recipe is, and the flavor is delicious! My one critique is I wish there was one more ingredient, maybe another vegetable besides the cabbage & carrots. Other than that, it was fantastic!
The red cabbage did not belong. The coconut milk didn't seem right. It was tasty enough-but I think I'm gonna get my coconut curry from a Thai restaurant next time. Not convinced of the quality of the chicken pieces. in general, please don't cut corners on the raw ingredients.
Delicious! This got my picky eater spouse to eat cabbage. The only criticism was that the prechopped chicken pieces were not uniform in size and some were too big.
Delicious but the cooking instructions need to be modified to cut the chicken up into small pieces. It was very difficult to try to eat the large pieces of chicken in the soup.
