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Chicken & Veggie Green Curry Soup

Asian comfort food in a bowl!  Delicious chicken breast with potatoes, broccoli, bamboo shoots cooked in a creamy, curry broth and served over rice.  I like to serve my curry soup with fresh cilantro and lime wedges.  
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Chinese
Servings 6


  • ½ Medium Red Onion
  • 1 Jalapeño, (Remove seeds to make less spicy)
  • 2 Small Russet Potatoes
  • 1 ½ Pounds Chicken Breast
  • ½ Cup Canned Bamboo Shoots
  • 1 Medium Head Broccoli
  • 1 Roma Tomato
  • 1 Teaspoon Olive Oil
  • 3 Teaspoons Green Curry Paste, (I use Thai Kitchen Green Curry Paste)
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 Teaspoon Light Brown Sugar
  • 1 Cup Low Sodium Vegetable Stock
  • 1 ½ Cup Canned Light Coconut Milk
  • 1 Teaspoon Fish Sauce
  • 2 Teaspoons Lime Juice
  • Cilantro, For Garnish (Optional)
  • Lime Wedges, For Garnish (Optional)
  • 1 ½ Cups Cooked Brown Rice


  • Thinly slice onion and set aside.
  • Mince jalapeno and garlic and set aside.
  • Peel potatoes and cut into ½ inch cubes and set aside.
  • Slice chicken into ½ inch slices and set aside.
  • Drain bamboo shoots and set aside.
  • Cut broccoli into florets and set aside.
  • Dice tomato and set aside.
  • In Dutch oven or large pot, add one teaspoon olive oil and sauté onions for 5 minutes. Season with one teaspoon salt.
  • Add garlic and jalapeño sauté one minute.
  • Add curry paste, mix to coat vegetables, and cook for 1 minutes.
  • Add chicken, season with salt and pepper, and cook for 15 minutes.
  • Add potatoes, brown sugar, vegetable stock, coconut milk, fish sauce, bamboo shoots, and broccoli.
  • Reduce heat to simmer, cover partially and cook for about 10 minutes.
  • Add in diced tomato and cook for 5 minutes.
  • Remove from heat, add fresh lime juice, and stir.
  • Garnish each bowl with lime wedges and cilantro.
  • Serve with ¼ cup brown rice per serving.


1/4 Cup Brown Rice per serving included in Weight Watchers nutrition.
Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Serves 6, 2 Cups Soup plus ¼ Cup Rice Per Serving- (5 SmartPoints Per Serving) CALORIES: 155 FAT: 4.8 SATURATED FAT: 2.3 CARBS: 25.6 FIBER: 1.5 SUGARS: 1.5 PROTEIN: 0.8