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Green Curry Chicken Soup - Single Serving!

The soup is bright with basil and lime, comforting with ginger and garlic, gently spiced by green curry paste, and naturally creamy thanks to coconut milk- which i like to further mix with almond or other lactose-free milks.
It's so easy to throw in whatever vegetables and proteins you feel like, making it a feel-good dinner that is satiating without being too heavy.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 1 person
Course: Dinner, Soup
Ingredients Method Notes

Ingredients

  • 1 tsp olive oil *or any neutral oil. You can also skip this.
  • 2-3 tsp green curry paste *use less for a milder taste
  • 1 clove garlic*
  • 1 tbsp fish sauce *or soy sauce
  • 120 ml coconut milk *can be subbed for normal milk, or half-and-half
  • 180 ml chicken/vegetbale broth
  • 100 g chicken breast or thigh *thinly sliced. Can be subbed for tofu
  • 250 g mixed vegetables *or add how many vegetables you wish!
  • 1 handful Thai basil/cilantro/spring onion to top

Instructions

  • Heat the oil in a pot, add garlic and ginger and fry for 3 mins to soften. Add the green curry paste and sauté until fragrant.
  • Whisk in broth and fish sauce. Add your root/study vegetables (like carrots and potatoes). Increase the heat to high and bring to a gentle boil.
  • Add coconut milk (or any milk you like) and chicken (I like using chicken breast). Simmer for 8-10 minutes.
  • Add quick-cook veggies (bamboo shoots, mushrooms etc. Cook until crisp/tender.
  • Stir in the basil, cilantro, and other finishers like bok chok. Season with salt & pepper as needed. 

Notes

For low-FODMAP:
  • Curry paste: Most store pastes have onion/garlic. Use a low-FODMAP paste without the onion and garlic.
  • Oil: Use garlic-infused oil instead of fresh garlic.
  • Broth: Use low-FODMAP chicken/vegetable stock or bone broth (no onion/garlic). You can also make your own!
  • Coconut milk: I use 125ml of carton-based coconut milk, but canned coconut milk is low-FODMAP up to ~¼ cup (60 ml) per serving. Replace the remaning amount for lactose-free skimmed milk or almond milk.
  • Veggies: Choose low-FODMAP picks. I love carrots, zucchini and bamboo shoots.
  • Flavor boosters: Lime juice/zest, fish sauce, fresh Thai basil/cilantro, and chillies are all low-FODMAP.