Coconut Curry Chicken Soup


Earlier this week, I cleaned out my fridge and put together a simple soup of bacon, veggies, chicken bone broth and coconut milk. What set this soup apart was the addition of curry and red pepper. The sweetness of curry and subtle spice of red pepper blended beautifully with a rich & creamy broth.

As I ate my lunch, feeling proud of my resourcefulness in creating something outa nothin’, my taste buds were reminded of a dish I had at PokPok, with similar broth, veggies and a tender drumstick floating in the middle.

I was eager to add some protien, turning my veggie soup into a full blown Paleo meal. So, the next day I slow baked drumsticks with curry & oregano, tossed them in the soup and served a tantalizing dinner.

Jude and Bella LOVED it!!


Serves 8

SOUP — cooking time, 20 minutes

Bacon, 4 strips cut in 1 inch pieces

6 cloves garlic, sliced

1 TBSP red pepper

1 TBSP Italian seasoning

1/2 kabocha squash, de-seeded and cubed

1/2 green cabbage, shredded

2 cups cauliflower

2 cups broccoli

1 onion, chopped

9 cups chicken bone broth (recipe here:

1 cup canned coconut milk

1 tsp. curry powder

salt & pepper to taste

CHICKEN DRUMSTICKS – cooking time, 2 hours

3 lb. chicken drumsticks

olive oil

1/2 – 1 tsp curry powder

1/2 – 1 tsp oregano

salt & pepper to taste


1) Place chicken drumsticks on baking dish, drizzle with olive oil and seasonings on both sides. Bake in a pre-heated 350 degree oven for 1.5 – 2 hours. Turn every 30 minutes.

2) Meanwhile, prep all veggies and set aside. In a large soup pot, over medium-high heat, brown bacon with garlic, red pepper and Italian seasoning 3-5 minutes. In the same pan, add veggies and sauté 5 minutes.


3) Add chicken bone broth, curry, salt & pepper to soup pot, bring to a boil. Reduce heat to a low boil, stir in coconut milk and cook 5 minutes more. Add drumsticks to soup and serve.


From my kitchen, to yours…. Enjoy!!

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