This rich and spicy Green Coconut Curry Soup is not only delicious but can be prepared in about 30 minutes. Packed with fresh vegetables and zesty Ginger Scallion Chicken Meatballs, it’s an ideal dish for hectic weeknights during chillier seasons. You can enjoy it standalone, with zucchini noodles, rice noodles, or a side of fluffy steamed jasmine rice. Plus, it’s Paleo, Whole30 compliant, dairy-free, and gluten-free.
Ingredients for Green Coconut Curry Soup
- Coconut Milk: The soup’s quality significantly depends on the type of coconut milk you use. Avoid those with gums, artificial colors, sweeteners, or stabilizers. Opt for coconut and water as the only ingredients. I prefer Savoy, which resembles coconut cream, and Arroy D, available in large tetrapaks at local Asian markets and international sections of some supermarkets.
- Chicken Broth: Just like the coconut milk, using a high-quality chicken broth is essential. While homemade is often the best option, Kettle & Fire offers an excellent alternative made from organic pasture-raised chicken bones and all-natural ingredients, with no artificial additives. You can find it at select local markets or buy it online with code PRIMALGOURMET to get 20% off your entire order.
- Thai Green Curry Paste: The main flavor comes from a spicy and aromatic Thai green curry paste. To fully enhance its flavor, toast the curry paste in hot oil before combining it with the liquid ingredients. While you can make it from scratch, I often buy it for convenience. My go-to is the Mae Ploy brand, available in green, red, and yellow varieties. Each provides a distinct flavor and color, all without preservatives or artificial ingredients.
- Coconut Oil: Use coconut oil to sauté the meatballs and toast the curry paste, enhancing the overall coconut flavor.
- Vegetables: For a vibrant green color, I used broccoli, green bell pepper, and frozen green peas. Feel free to swap in bok choy, spinach, Tuscan kale, green beans, or any green veggies you have on hand. Cut them into similar sizes for even cooking.
- Fish Sauce: A splash of fish sauce adds a deep flavor that regular salt can’t provide.
- Ground Chicken: Use any ground meat you prefer; I chose ground chicken for a leaner option.
- Aromatics: The meatballs are flavored with fresh ginger, garlic, and scallions.
- Almond Flour: Incorporating 1/4 cup of almond flour into the meatballs improves their texture, making them softer. It’s optional, but without it, the meatballs might turn out a bit tougher.
- Egg: One egg per pound of ground chicken acts as a binder to help keep the meatballs intact as they cook.
- Fresh Herbs: Garnishing with fresh cilantro and basil adds both color and flavor to the soup.
- Fresh Limes: A squeeze of lime juice brightens up the flavors and balances the creaminess of the coconut milk.
- 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
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In a mixing bowl, combine ground chicken, egg, almond flour, cilantro, green onion, garlic, ginger, salt, and pepper. Mix thoroughly and shape into small meatballs about the size of golf balls. Place on a tray and set aside.
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Heat a large sauté pan over medium. Add coconut oil and wait for it to shimmer. Gently place the meatballs in the pan, cooking undisturbed until the bottoms are golden brown, about 5 minutes. Flip and cook until the other side is golden brown and the internal temperature reaches 165°F, approximately another 5 minutes. Set aside in a bowl.
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Add ¼ cup of coconut milk to the pan, scraping up any browned bits with a wooden spoon. Stir in the curry paste, cooking until it dissolves and the oil takes on a slight green hue, about 2 minutes. Incorporate the remaining coconut milk, chicken broth, and fish sauce. Bring to a simmer and add broccoli, bell pepper, and green peas. Stir occasionally until vegetables are tender, around 8 minutes. Squeeze in lime juice and adjust seasoning to taste with additional lime juice, salt, and pepper. Remove from heat and return meatballs to the soup to warm through.
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Serve the soup in individual bowls, garnished with cilantro, basil leaves, and lime wedges. Enjoy as is or with zucchini noodles, rice noodles, or steamed jasmine rice.
Tried this recipe? Leave a comment below!
About the Author
Hi, I’m Ronny! In 2013, after a long struggle with my weight and body image, I transformed my relationship with food, resulting in a weight loss of over 40 pounds and a complete life overhaul.
