Description
Indulge in the warmth and vibrant flavors of Thai Coconut Curry Chicken Soup, a delightful one-pot dish that combines tender chicken, a colorful medley of vegetables, and creamy coconut milk. This nourishing soup, enriched with zesty lime and aromatic herbs, is perfect for chilly evenings or busy weeknights. Its quick preparation time makes it an ideal option for families seeking a comforting meal that caters to various dietary needs, including dairy-free, gluten-free, and Whole30-friendly. With just a few simple ingredients and steps, you’ll have a flavorful bowl ready in no time.
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 soup pot over medium heat. Sauté onion, garlic, and ginger for 2 minutes until soft.
- Stir in red curry paste and cook for 1 minute.
- Add bell pepper, carrots, and zucchini; sauté for 3–4 minutes.
- Pour in chicken broth and coconut milk; bring to a gentle simmer.
- Add chicken and broccoli; simmer for 5–6 minutes until chicken is cooked through.
- Stir in lime juice and salt to taste.
- Serve warm with your choice of garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 305
- Sugar: 5g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg