Orzo Coconut Curry Soup

Serves: 4

For a side soup, sometimes I leave the chicken out. With the chicken, you have a hearty main dish soup.

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1/2 cup orzo
2 cans light coconut milk
4 tablespoons green thai curry paste
1 cup chicken stock
1 teaspoon fish sauce
1 frozen package frozen stir-fry vegetable
2 cups cooked shredded chicken
1 lime, juiced


1 Cook orzo according to instructions on package, and then set aside.
2 In a large pot over medium-high heat, whisk together the coconut milk and the curry paste until smooth.
3 Stir in the chicken broth, fish sauce, frozen vegetables and shredded chicken.
4 Bring to a boil, then reduce heat and simmer on low until frozen vegetables are cooked through.
5 Stir in the cooked orzo and the lime juice. Serve warm.

This recipe is a great way to use up leftover rotisserie chicken. Thai curry paste: I used green, but yellow or red would work. The 4 tablespoons of curry paste to 2 cans of coconut milk was in line with the directions on the Thai curry paste package. I thought the quantity provided a mild heat, but you may want to adjust more or less depending on your heat tolerance. Frozen vegetables: I used a stir fry variety with broccoli, peppers, carrots, mushrooms, and water chestnuts.

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