Description
Warm up with a bowl of Thai Coconut Curry Chicken Soup, a delightful blend of tender chicken, vibrant vegetables, and creamy coconut milk. This nourishing soup is perfect for chilly nights or busy weeknights, being naturally dairy-free, gluten-free, and Whole30-friendly. Enhanced by red curry paste and fresh herbs, each spoonful offers a rich, aromatic experience that will impress guests or comfort your family at home. Quick to prepare in just one pot, it also makes for excellent meal prep as it stores well in the fridge or freezer.
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
- 1 (13.5 oz) can full-fat coconut milk
- 3 tablespoons coconut aminos
- 1 pound chicken breast
- 2 cups broccoli florets
- Juice of 1 lime
Instructions
- In a large soup pot over medium heat, add avocado oil. Sauté onion, garlic, and ginger for about 2 minutes until fragrant.
- Stir in the red curry paste and cook for another minute.
- Add bell pepper, carrots, and zucchini; sauté for about 3–4 minutes until slightly softened.
- Pour in chicken broth, coconut milk, and coconut aminos; bring to a gentle simmer.
- Stir in diced chicken and broccoli; simmer for approximately 5–6 minutes until chicken is cooked through.
- Season with lime juice and salt to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 678mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg