Description
Warm and comforting, Thai Coconut Curry Chicken Soup is a delightful blend of tender chicken, colorful vegetables, and creamy coconut milk. Infused with zesty lime and aromatic herbs, this one-pot meal bursts with flavor while being dairy-free, gluten-free, paleo, and Whole30-friendly. Perfect for chilly nights or as a nourishing weeknight dinner, this vibrant soup is quick to prepare and can easily be customized to suit your taste. With just 40 minutes from prep to table, you’ll have a cozy bowl of goodness ready to enjoy!
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, heat avocado oil over medium heat. Sauté sliced onion, garlic, and ginger until fragrant (about 2 minutes).
- Stir in red curry paste and cook for an additional minute.
- Add bell pepper, carrots, and zucchini; sauté for 3–4 minutes until slightly softened.
- Pour in chicken broth and coconut milk; bring to a gentle simmer.
- Add chicken pieces and broccoli; simmer for 5–6 minutes until the chicken is cooked through.
- Stir in lime juice and season with salt to taste.
- Serve hot, garnished with fresh herbs and optional toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg