Coconut Curry Soup

Coconut Curry Soup

Calories658 kcal
Sodium3.4 g
Total time
30 minutes


Boned chicken thigh 200 g (around 1 thigh)
Eggplant 160 g (around 2 eggplants)
Sweet bell pepper 70 g (around 1/2 a bell pepper)
Okra 40 g (around 4 pieces)
Onion 100 g (around 1/2 an onion)
Fresh garlic 5 g (around 1 clove)
Olive oil 1 Tbsp
(A) Coconut milk 400 ml
(A) Water 300 ml
(A) Dashi Soy Sauce 4 Tbsp
(A) Curry powder 2 Tbsp
(A) Bay leaf 1 leaf


  1. Cut the chicken into bite-sized pieces. Chop the sweet bell pepper into chunks, and slice the okra diagonally in half.
  2. Chop eggplant into chunks and soak in water. Dry off before use.
  3. Chop the onion and garlic clove.
  4. Heat olive oil and add the chopped onion and garlic from step 3. Sauté until light brown.
  5. Add chicken to the sautéed onion and garlic from step 4, followed by the chopped eggplant and A (coconut milk, water, Dashi Soy Sauce, curry powder and bay leaf). Simmer for 10 minutes, add sweet bell pepper and okra, and cook until done.

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