Description
Warm and inviting, this Thai Coconut Curry Chicken Soup is a delightful fusion of flavors that will brighten your dinner table. Featuring tender chicken, vibrant vegetables, and rich coconut milk, this soup is not only comforting but also adaptable to suit any palate. With the perfect balance of spice from red curry paste and the freshness of lime, each spoonful is bursting with flavor. This one-pot meal is naturally dairy-free, gluten-free, paleo, and Whole30-friendly, making it a healthy option for everyone. Ready in just 40 minutes, it’s an ideal choice for busy weeknights or cozy evenings at home.
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
- In a large soup pot over medium heat, add oil and sauté onion, garlic, and ginger until fragrant.
- Stir in red curry paste and cook for an additional minute.
- Add bell pepper, carrots, and zucchini; sauté until slightly softened.
- Pour in chicken broth and coconut milk; bring to a gentle simmer.
- Stir in chicken pieces and broccoli; simmer until chicken is cooked through.
- Season with lime juice and salt to taste before serving.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg