Description
Warm up your evenings with this delightful Thai Coconut Curry Chicken Soup. This comforting dish combines tender chicken, vibrant vegetables, and creamy coconut milk for a flavor-packed experience that’s sure to please. Bursting with aromatic spices from red curry paste and zesty lime, it’s a wholesome one-pot meal perfect for chilly nights or busy weeknights. Plus, it’s dairy-free, gluten-free, and fits perfectly within paleo and Whole30 diets. Whether enjoyed on its own or paired with rice or crusty bread, this soup is a nourishing treat that everyone will love.
Ingredients
Scale
- 2 tablespoons avocado oil
- 1/2 medium onion, thinly sliced or chopped
- 3 cloves garlic, chopped
- 1 teaspoon fresh ginger, grated or finely chopped
- 1/4 cup red curry paste
- 1 red bell pepper, thinly sliced
- 2 carrots, thinly sliced
- 1 medium zucchini, halved lengthwise and sliced
- 4 cups chicken broth (low sodium preferred)
- 1 (13.5 oz) can full-fat coconut milk
- 1 pound chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 teaspoon salt, or to taste
- Juice of 1 lime
Instructions
- In a large soup pot, heat avocado oil over medium heat. Sauté the onion, garlic, and ginger until fragrant.
- Stir in the red curry paste and cook for 1 minute to enhance flavors.
- Add sliced bell pepper, carrots, and zucchini; sauté until slightly softened.
- Pour in chicken broth and coconut milk; bring to a gentle simmer.
- Mix in chicken breast pieces and broccoli florets; simmer until chicken is cooked through.
- Finish with lime juice and seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg