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I heard about this Thai Chicken Curry and Kale soup from a friend – but of course I had to adjust it a bit and make it my own. If you love coconut and curry (I LOVE), you will really like this soup. And at only 5 points per serving, what's not to love?

I just made a batch for my husband and he just said a resounding…”YES”

I started this off with some fairly simple ingredients including curry paste, lite coconut milk, chicken and frozen veggies and 20 minutes later I had a mouth watering masterpiece.

It really couldn't be easier to make. I made this in a good ol' fashioned stock pot but it's so good, I may just try it in my instant pot next!

Thai Chicken Curry and Kale Soup - 5 pts
Thai Chicken Curry and Kale Soup – 5 pts
Cooking the curry paste, coconut milk and broth
Adding in the Veggies



Thai Chicken Curry and Kale Soup - 5 pts
Thai Chicken Curry and Kale Soup – 5 pts

Thai Chicken Curry and Kale Soup - 5 pts

Thai Chicken Curry and Kale Soup - 5 pts

Serving size is 1 & 3/4 Cups so you can fill up on this delicious soup! The flavor is mild yet extremely flavorful and Yummy!!

Yields: 4 servings

  • Cooking Spray
  • 2.5 Tbsp Thai Red or Green Curry Paste (according to what you like)
  • 1 Cup Light Coconut Milk
  • 4 Cups low Sodium Chicken Broth
  • 3 oz Rice Vermicelli noodles
  • 10 oz Frozen Mixed Veggies (I selected an Asian mix but anything you like will do)
  • 1 Cup Fresh Kale, chopped
  • 1/2 lb Cooked Chicken Breast, chopped
  • 2 Tbsp Lime Juice
  • Pinch of Cilantro for garnish
  • Pinch of pepper to taste
  1. Heat pot with cooking spray and add Curry Paste
  2. Stir 2-3 minutes, or until it begins to smell wonderful
  3. Add coconut milk and chicken broth, bring to a gentle boil
  4. Add noodles and kale and let boil covered, for 2-3 minutes
  5. Add the frozen veggies, reduce heat to a low simmer, uncovered, for 3-4 minutes
  6. Add in the chicken and lime juice, simmer until veggies are how you like them - should be just a few minutes more.
  7. Add in a pinch of pepper, to taste
  8. Garnish with cilantro and serve
  • Preparation time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes


  • Calories: 470
  • Fat: 5 grams
  • Carbs: 51 grams
  • Protein: 36 grams

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Laurie Bennett

Laurie Bennett

Site Owner
I am a wife, mother of two, entrepreneur and life style blogger. I am also the proud owner of a pug named Roxy and a Saint Bernard named Macie. I grew up in sunny California and today I go back and forth between Arizona and Montana. I love the clothing brand "Life is Good" and I wear it with pride. One day soon I really hope to own some chickens!!

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