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Thai Coconut Curry Chicken Soup in a brown ceramic bowl on a light brown background. Topped with cilantro, lime wedges, and thinly sliced red onion.

Thai Coconut Curry Chicken Soup {Whole30 + Paleo + Gluten free + Vegan option}


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5 from 3 reviews

  • Author: Nyssa Tanner
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

One of the best ways to warm up is with a hot bowl of Thai coconut curry chicken soup! Made with good for you ingredients like chicken breast, a wide variety of colorful vegetables, garlic, ginger, red (or green!) curry paste, and fresh lime juice. An easy to make dinner that is so good! Whole30, paleo friendly, gluten free, dairy free, vegan option. 


Ingredients

Scale
  • 2 tablespoons avocado oil or toasted sesame oil
  • 1/2 a medium onion, thinly sliced or chopped
  • 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, thinly sliced
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 4 cups chicken broth
  • 1 13.5 ounce can full fat coconut milk
  • 3 tablespoons coconut aminos
  • 1 pound chicken breast, cut into bites sized pieces
  • 2 cups broccoli florets
  • 1 teaspoon salt, or to taste
  • Juice from 1 lime
  • Cilantro or basil, red or green onion, chili oil, chopped cashews, extra lime wedges to garnish

Instructions

  1. 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.
  2. 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.
  3. Add chicken broth, coconut milk, and coconut aminos. Increase the heat to medium high and bring to a simmer.
  4. 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.
  5. Season to taste with salt and juice of one lime. I used more than 1 teaspoon, but I also started with low sodium chicken broth.
  6. Garnish and serve! Serve topped with fresh herbs, red or green onion, chili oil, chopped cashews, and extra lime.

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: asian