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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
Slapdashmom.com
Adding in the Veggies
SlapDashMom.com

 

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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

Nutrition

  • 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 grew up in sunny Southern California and moved to Bozeman, MT in 2001. After our children were grown, and we were semi-retired, we decided to become snow birds and alternate between Montana and Arizona, as our home. Today I spend my time working on my weight watchers friendly blog at www.slapdashmom.com, working in my garden, tending to my animals and dreaming up ways to help and teach others how to start a successful online business.

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