by Cindy Suelzle on November 11, 2014
Cindy Suelzle
Overall Rating: 0/5 | Kids Rating: 3/5


Oh my goodness - Best soup EVER! With enough variations suggested below to make it a little bit different every time. Quick and super easy too - not what you would expect when making something so delicious. Definitely my "go-to" recipe

Serves: 6

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Total Time:
Prep Time:
Cook Time:
30 min
10 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. Heat oil in soup pot, sauté onion till lighted toasted.
  2. Add broth, chilli sauce, chicken , coconut milk, ginger, curry, lime juice and bechamel powder. Stir to mix well and make sure bechamel powder is dissolved.
  3. Bring to boil, then turn heat down and simmer about 20 minutes to plump up chicken and blend flavours.
  4. Turn heat off and add vegetables. Let sit for 5-10 minutes to plump up mushrooms and peppers.
  5. Optional: I LOVE cilantro, so I usually add ½ - 1 cup chopped fresh cilantro at the end. Cilantro is one of those things that you either love or hate.
  6. Optional: Sometimes I throw in a handful of shredded coconut (unsweetened of course) at the at the same time I add the chicken. Nice touch.

To serve: Put a scoop of steamed rice in the bottom of your bowl, and top with a ladle of soup. Very Delicious.