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Thai Coconut Curry Chicken Soup

Thai Coconut Curry Chicken Soup
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Warm and inviting, Thai Coconut Curry Chicken Soup is a delightful dish that combines tender chicken with colorful vegetables, creamy coconut milk, and a zesty lime kick. This one-pot wonder is perfect for chilly evenings or busy weeknights, as it can be prepared in just 40 minutes. Naturally dairy-free, gluten-free, paleo, and Whole30-friendly, this soup brings an explosion of flavors thanks to the red curry paste while fresh herbs add vibrancy to every bowl. Whether enjoyed as a nourishing meal or frozen for later, this comforting soup is sure to become a family favorite.

Ingredients

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  • 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

  1. Heat oil in a large soup pot over medium heat. Sauté chopped onion, garlic, and ginger for 2 minutes until fragrant.
  2. Stir in the red curry paste and cook for 1 minute to bloom the flavors.
  3. Add bell pepper, carrots, and zucchini; sauté for 3–4 minutes until slightly softened.
  4. Pour in chicken broth and coconut milk; bring to a gentle simmer.
  5. Add chicken breast pieces and broccoli; simmer for 5–6 minutes until chicken is cooked through.
  6. Stir in lime juice and salt to taste before serving.
  7. Garnish with fresh herbs, sliced onions, chili oil, cashews, and lime wedges.

Nutrition

Find it online: https://auntcooks.com/thai-coconut-curry-chicken-soup/