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.


Ingredients:  Jasmine rice, sweet potato, red bell pepper, curry powder (coriander, fennel, cumin, turmeric, fenugreek, red pepper, black pepper), garlic, spinach,onion, ginger root

Gluten free


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)
  • (optional garnish: squeeze of lime)


Cooking Instructions:

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


Optional: Serve with a squeeze of lime Soup will continue to thicken as it rests, add more broth or water to thin as desired. If using pre-cooked/roasted chicken simply sauté contents of soup mix quickly in oil then add broth to begin recipe.



Thai Wai Coconut Curry Soup Mix

SKU: 766694301525