This warm soup is so tasty and healthy and flexible. Make it thicker or spicier depending on your preference.

Prep Time: 10 Minutes
Cook Time: 40 Minutes


  • 3-4 Chicken Breasts Chopped into bite sized pieces
  • 1 Can Coconut Milk I like regular NOT light
  • 1 White onion Chopped
  • 1 Tomato Chopped
  • 2 Teaspoons Curry Paste
  • 5 Dashes Ground Pepper I am really generous with my spices. Add as much or as little as you like
  • 10 Dashes Basil flakes
  • 5 Dashes Ground Ginger
  • 5 Dashes Cumin
  • 5 Dashes Curry Powder
  • 4 Drizzles olive oil
  • 1 Lemon Juiced
  • 3 Dashes Cayenne Powder
  • 1 Can Bamboo Shoots Optional
  • 1 Can Water Chestnuts Optional


In a large stock pot, bring olive oil to medium heat and add chicken.

After chicken is cooked about 85% through (should be cooked on the outside and almost all the way cooked on the inside) add ALL of the other ingredients.

Let simmer for 40 minutes. If you’re short on time, you can actually let it simmer for about 20 and it will be ready to eat, I just like the taste after it’s been simmering for longer.

Serve over pasta (gluten-free or regular!) or brown rice.