Coconut Lime Curry Soup with Basmati Rice

Coconut Lime Curry Soup with Basmati Rice


  • 4-6 cups of Bone broth
  • 2 cans of unsweetened organic coconut milk or cream
  • 1 cup cooked basmati rice
  • 2 chicken breasts (pre cooked or frozen)
  • 1 whole lime
  • 2 carrot sticks
  • 2 celery sticks
  • 1 small onion
  • 2 garlic bulbs
  • 1 teaspoon curry powder
  • 1 handful of dried parsley
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp fish paste(optional, but tastes amazing in this soup)
  • 1 tsp ginger powder
  • 1 cup of mushrooms


Dice and Chop all veggies.  Saute all the veggies in the pan you will be making the soup in.  This recipe yields quite a bit, so make sure its a big pot.  This will make for another opportunity to freeze individual containers.

Salute Carrots, celery, onion, garlic, mushrooms in olive oil and sprinkle with salt and pepper.  Once translucent add everything else but the lime and chicken.  Once up to a boil add in chicken (frozen or pre-cooked and shredded) and juice of one whole lime.  Serve this on top of Basmati rice!  Flavor explosion in your mouth!!!!  So delicious!



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