Chicken and Coconut Curry Soup
Prep time: 
Cook time: 
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Serves: 4
Ideal as a starter or as a delicious lunchtime treat. I’ve used a whole can of coconut milk here but you may want to use less.
  • 500g chicken breast or thighs, diced
  • 1 can of coconut milk
  • 1tbs green curry paste
  • 240 ml chicken stock
  • 2 carrots, peeled, cut in half then into strips
  • 1 red pepper, cored and cut into strips
  • Handful of fresh basil
  • 1 tbs East Coast Chilli Company Garlic and Habanero sauce (Chance)
  1. In a large pan over a medium heat, whisk the curry paste into the coconut milk
  2. Add the chicken broth, vegetables and chicken
  3. Simmer until cooked throughout.
  4. Finally, stir in the East Coast Chilli Company Garlic and Habanero Sauce.
  5. Pour into bowls, sprinkle over the chopped basil and serve.
Recipe by Chilli Sauce from The East Coast Chilli Company at