Coconut Curry Chicken Soup
by Nicole Darabi on Sunday, June 25th, 2017

Coconut curry chicken soup for meal prep

Was there ever a more perfect recipe for a massive meal prep for the week?

I have to give myself a pat on the back for this one in particular because I admit I’m not the most familiar with Asian cooking. In the past I’ve tended to steer clear from Asian recipes because 1.) they’re usually gluten laden and 2.) HELLO sodium and bloated everything, no thanks. Those things are not a concern with this recipe. I was able to keep the sodium and sugar situation in check, wohoo! I’ve mentioned in past blogs that any type of soup or stew is an especially great option when it comes to food prep for the week.

I hope you enjoy the flavors in this one!


Coconut Curry Chicken Soup

  • Yield: Serves 8
  • Prep Time: 10 minutes
  • Cook Time:
  • Total Time: 60 minutes



  • 3 lbs raw chicken breast – cubed or whole your choice (will shrink down to roughly 2lbs when cooked)
  • 1 32oz container low sodium chicken broth
  • 2 containers lite coconut milk
  • 3 tsp yellow curry paste
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 tsp lemongrass paste
  • 1 tbsp turmeric
  • 1 tbsp Asian fish sauce (Thanks to my sister in law for this trick!)
  • 2 zucchinis (sliced)
  • 2 carrots
  • 5 celery stalks (cut into chunks)


  • 2 red bell peppers
  • 3 green onion stalks
  • 1/2 cup cilantro
  • 2 whole limes cut into wedges

Prep Steps


  1. Heat dutch oven or large pot on stovetop over high heat with 1 tbsp extra virgin olive oil or coconut oil
  2. Add whole or cubed chicken breast and brown
  3. Once chicken is slightly browned add in garlic paste, lemongrass, ginger paste, curry paste, fish sauce, and zucchini. Sauté for 10 min or so. (Um, if you haven’t tried these pastes out yet they’re amazing! Who the hell keeps fresh lemongrass around anyway? Trust me try the paste instead)
  4. Add chicken broth, coconut milk, turmeric and bring to a boil.
  5. Reduce heat to low or simmer, cover the pot with a lid, and let simmer for 30 min or until chicken is tender.
  6. While soup is cooking slice bell pepper, green onion, cilantro, and limes for garnish.
  7. Prepare food prep containers and pour or measure equally over those 8 containers once soup is fully cooked. Should be about 4oz of chicken per container.

Nutritional Value

Nutritional Value/Macro count 

  • Calories – 318
  • Carbs –  12g
  • Protein –36 g
  • Fat – 13g

If you are logging this recipe into MyFitnessPal, I have entered the entire recipe already for our convenience. You can find it by searching "Nicole Darabi’s Coconut Curry Chicken Soup".

THE INSIDE JOB: containers to use, how long it lasts, how much to prep, mistakes not to make, how to add custom flavor….etc. 

The only thing I would add to this meal would be extra carbs because we all know you need a healthy amount of carbs for energy and to help aid in recovery from workouts.

I prefer to use sweet potatoes in this soup. I know you all have pre-cooked sweet potatoes in your fridge right now. 😉

You can also omit chicken and try a white fish or shrimp instead. If you do let me know how it turns out!

Remember, it’s YOU vs. YOU!

Follow Nicole Darabi on Instagram and show me what recipes you are making from my blog! Use the hashtag #nicoledarabirecipes so that I can see what you are making in your kitchen!

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