Description
Indulge in the warmth and comfort of Thai Coconut Curry Chicken Soup. This vibrant dish combines tender chicken, fresh vegetables, and a creamy coconut milk base, all enhanced by aromatic red curry paste and zesty lime. Naturally gluten-free and dairy-free, this one-pot wonder is perfect for cozy evenings or nourishing weeknight dinners. Enjoy a burst of flavor in every spoonful and customize it to suit your taste with your favorite veggies or spice levels. Quick to prepare and easy to store, this soup will quickly become a staple in your kitchen.
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
- 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
- Heat oil in a large soup pot over medium heat. Add onion, garlic, and ginger; sauté for about 2 minutes until fragrant.
- Stir in the red curry paste and cook for an additional minute.
- Add sliced bell pepper, carrots, and zucchini; sauté for about 4 minutes until slightly softened.
- Pour in chicken broth and coconut milk; bring to a gentle simmer.
- Add chicken pieces and broccoli; simmer for about 5–6 minutes until chicken is cooked through.
- Stir in lime juice; adjust seasoning if necessary.
- Serve hot, garnished with fresh herbs or chili oil as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg