Description
Warm and inviting, this Thai Coconut Curry Chicken Soup is a comforting dish that bursts with flavor. With tender chicken simmered in a creamy coconut broth infused with aromatic red curry paste, this soup is perfect for chilly evenings or as a nourishing weeknight meal. Naturally dairy-free and gluten-free, it incorporates fresh vegetables that add vibrant color and nutrients. Garnished with herbs and lime, every bowl promises a delightful experience you’ll want to repeat. This recipe is easy to make in one pot, making cleanup a breeze and allowing you to enjoy a hearty meal without the fuss.
Ingredients
Scale
- 2 tablespoons avocado oil
- 1/2 medium onion, sliced
- 3 cloves garlic, chopped
- 1 teaspoon fresh ginger, grated
- 1/4 cup red curry paste
- 1 red bell pepper, sliced
- 2 carrots, sliced
- 1 medium zucchini, sliced
- 4 cups low-sodium chicken broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 pound chicken breast, cubed
- 2 cups broccoli florets
- Juice of 1 lime
Instructions
- In a large soup pot, heat the avocado oil over medium heat. Sauté the onion, garlic, and ginger for about 2 minutes until fragrant.
- Add the red curry paste and cook for another minute.
- Stir in the bell pepper, carrots, and zucchini; sauté for 3–4 minutes until slightly softened.
- Pour in the chicken broth and coconut milk; bring to a gentle simmer.
- Add the chicken pieces and broccoli; simmer for about 5–6 minutes until the chicken is cooked through.
- Stir in lime juice; season with salt to taste.
- Serve hot with garnishes of your choice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg