Description
Warm and comforting, this Thai Coconut Curry Chicken Soup is a delightful fusion of tender chicken, vibrant vegetables, and creamy coconut milk, all infused with aromatic spices. Perfect for chilly nights or as a nourishing weeknight dinner, this soup is gluten-free, dairy-free, paleo, and Whole30-friendly. The red curry paste adds just the right amount of heat, while fresh herbs like cilantro or basil enhance every bite. With its quick prep time and simple one-pot cooking method, you’ll be enjoying a bowl of this flavorful soup in under an hour.
Ingredients
Scale
- 2 tablespoons avocado oil
- 1/2 medium onion
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 1/4 cup red curry paste
- 1 red bell pepper
- 2 carrots
- 1 medium zucchini
- 4 cups chicken broth (low sodium)
- 1 can (13.5 oz) full-fat coconut milk
- 1 pound chicken breast
- 2 cups broccoli florets
- Juice of 1 lime
Instructions
- In a large pot, heat oil over medium heat. Sauté onion, garlic, and ginger for about 2 minutes.
- Add curry paste and cook for another minute.
- Incorporate bell pepper, carrots, and zucchini; sauté for 3–4 minutes.
- Pour in chicken broth and coconut milk; bring to simmer.
- Add chicken pieces and broccoli; simmer until cooked through (5–6 minutes).
- Stir in lime juice and season to taste.
- Serve hot with optional garnishes like fresh herbs or chili oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 735mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg