Description
I can’t think of a better, more wholesome way to warm up than with a hot bowl of Thai coconut curry chicken and vegetable soup! Made with nourishing ingredients like chicken breast, a wide variety of colorful vegetables, garlic, ginger, red (or green!) curry paste, and fresh lime juice. YUM. An easy-to-make, cozy dinner that is so so good! Made in one pot and ready in 40 minutes.
Ingredients
- 2 tablespoons avocado oil or toasted sesame oil
- 1/2 a medium onion, thinly sliced or diced
- 3 cloves garlic, chopped
- 1 teaspoon ginger, grated or finely chopped
- 1/4 cup red curry paste (I used Thai Kitchen)
- 1 red pepper, thinly sliced
- 2 carrots, peeled and thinly sliced
- 1 medium zucchini, halved lengthwise and cut into half moons
- 4 cups chicken broth
- 1 13.5 ounce can coconut milk
- 3 tablespoons coconut aminos GF tamari
- 1 pound chicken breast, cut into bites sized pieces
- 2 cups broccoli florets
- 1 teaspoon kosher salt, or to taste
- Juice from 1 lime
- Cilantro or basil, red or green onion, chili oil, and extra lime wedges to garnish
Instructions
- Cook aromatics. In a large soup pot heat oil over medium heat. When oil is hot add thinly sliced onion, garlic, and ginger. Cook for about 2 minutes – until onions start to soften and garlic and ginger are aromatic. Add curry paste and cook for 1 minute more, stirring frequently.
- Sauté veggies. Add bell pepper, carrots, and zucchini and stir to coat with the curry paste. Cook, stirring occasionally, for about 3-4 minutes, until veggies have softened slightly.
- Add chicken broth, coconut milk, and coconut aminos. Increase the heat to medium high and bring to a simmer.
- Cook chicken and broccoli. Add chicken breast and broccoli florets and continue to simmer until chicken is cooked through and broccoli is bright green and tender – about 5-6 minutes.
- Season to taste with salt and juice of one lime. I used a little more than 1 teaspoon, but I also started with low sodium chicken broth.
- Garnish and serve! Serve topped with fresh herbs, red or green onion, chili oil, and extra lime wedges.
Notes
Storing: This coconut soup can be stored in a covered container in the refrigerator for up to 5 days.
Reheating: To re-heat, gently warm on the stove in a small sauce pan, stirring occasionally, until heated through. Can also be warmed in the microwave for 2-3 minutes, until hot.
Freezing: Because this soup is made without dairy it should freeze well. The vegetables could get a bit softer after defrosting but it will still taste great!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove top
- Cuisine: Thai