Description
Warm and inviting, this Thai Coconut Curry Chicken Soup is a delightful fusion of tender chicken, vibrant vegetables, and rich coconut milk. Infused with the bold flavors of red curry paste and zesty lime, this comforting one-pot meal is not only dairy-free and gluten-free but also fits perfectly into paleo and Whole30 diets. Ready in just 40 minutes, this soup makes for a quick weeknight dinner or a nourishing dish for chilly nights. Customize it with your favorite vegetables or enjoy it as is—either way, each spoonful bursts with flavor!
Ingredients
Scale
- 2 tablespoons avocado oil or toasted sesame 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 (or green 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
- 3 tablespoons coconut aminos
- 1 pound chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 teaspoon salt, or to taste
- Juice of 1 lime
Instructions
- Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger for about 2 minutes until fragrant.
- Stir in red curry paste and cook for 1 minute to release its flavor.
- Add bell pepper, carrots, and zucchini; sauté for 3–4 minutes until slightly softened.
- Pour in chicken broth, coconut milk, and coconut aminos; bring to a gentle simmer.
- Add chicken pieces and broccoli; simmer for another 5–6 minutes until chicken is cooked through.
- Season with lime juice and salt to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-pot
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg