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Curry Style Soup

Named after the traditional Thai ‘wai’ greeting, this luscious yellow curry-style soup emanates authentic Thai flavor. The curry spices and velvety coconut texture marry perfectly, and we added just a tiny kick of sweet-heat to make it, well, just right.


  • Serves 9
  • No added salt or artificial anything
  • Gluten-Free
  • Vegan friendly
  • Non-GMO
  • Heat: Mild


Jasmine Rice, Sweet Potato, Bell Pepper, Curry (Coriander, Fennel, Cumin, Tumeric, Fenugreek, Red Pepper, Black Pepper), Garlic, Spinach, Onion, Ginger.



What you need:

  • 2 Tbsp. oil
  • 4 cups chicken broth (32 oz.)
  • 3-4 boneless, skinless chicken thighs (12 oz.) or 2-3 chicken breasts (12 oz.)
  • 2 cans (14 oz.) unsweetened coconut milk (27-28 oz. total)


  1. In a 4-quart pot, heat oil over medium-high heat. Add chicken thighs and sauté 4-5 minutes per side. Remove chicken to a cutting board and cool
  2. Stir in soup mix and broth, deglaze pot (scrape bits from bottom), and bring to boil
  3. Dice or shred cooled chicken, add to pot, reduce heat to simmer, cover and cook for 15 minutes.
  4. Stir in coconut milk, cover, and simmer over low heat for 10 minutes and serve
  5. Optional: Serve with a squeeze of lime
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