Thai Coconut Curry Soup


This month I’ve been trying out a different soup each week. I will make a large batch and then measure out the servings for the week. This week I made a batch of Thai Coconut Curry Soup and made it each serving a little different to mix it up.

Cooking for One

Since I’m basically cooking for one every weeknight now, I’m trying to beat the cooking blahs. By the end of the day I just don’t want to cook. Especially for myself, and if I don’t have a quick dinner solution I end up just grazing and overeating.

One Batch Cooking & Mixing It Up

The first week I made my favorite split pea soup, but by the end of the week I was getting a little tired of it. So this week I decided to make my base soup and change it up a little for each day.

Monday: Noodles & Chicken Thai Coconut Curry Soup

I added one ounce thin rice noodles & one boiled and chopped chicken tenderloin to the soup which made my soup 260 calories and 18 grams of protein.

Tuesday:  Tilapia Thai Coconut Curry Soup

I added a Basil Pesto Tilapia fillet. I have precooked fillets in my freezer for quick meals and quick add ons for meals like this. My fillet added 120 calories and 80 grams of protein to the soup base.

Wednesday: Chicken Thai Coconut Curry Soup

This time I added two chicken tenderloins to the soup base to give it a really good protein boost. This version of the soup is 225 calories and 28 grams of protein.

Thursday: Eat Out

Thursdays are a busy day for the boys and I so we went out for a treat.

Friday: Thai Coconut Curry Soup

On my last evening I just ate the simple soup base and loved it just by itself.

Print Recipe

Coconut Curry Soup Base

Serves: 4


  • 1 tablespoon coconut oil
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 2 cup bok choy leaves and stems
  • 1 tablespoon red curry paste
  • 4 cups chicken broth
  • 1 can light coconut milk
  • 1/8 teaspoon cayenne pepper or more to taste
  • salt and pepper to taste


  1. Melt coconut oil in large soup pot over medium heat
  2. Saute onion, garlic and the stems (white part) of the bok choy for about 4 minutes
  3. Add green leaves of the bok choy and curry and saute another 2 minutes
  4. Add broth, salt and pepper, and cayenne pepper
  5. Increase heat to medium high and bring to a boil
  6. Reduce heat and simmer 5-10 minutes
  7. Add coconut milk and heat for another couple minutes

Amount Per Serving
Calories: 115
Fat: 10
Sugar: 3
Carbohydrate: 6
Fiber: 1
Protein: 3

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