Thai Coconut Curry Chicken Soup


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.

- avocado oil or toasted sesame oil. - onion, thinly sliced or chopped. - garlic, chopped - ginger, grated or finely chopped. - red curry paste (I used Thai Kitchen). - red pepper, thinly sliced - carrots, thinly sliced - zucchini, halved lengthwise and thinly sliced. - chicken broth - full fat coconut milk - coconut aminos


Cook aromatics. In a large soup pot heat oil over medium heat. When oil is hot add thinly sliced onion, garlic, and ginger. Cook until onions start to soften and garlic and ginger are aromatic. Add curry paste and cook for 1 minute more.

Sauté veggies. Add bell pepper, carrots, and zucchini and stir to coat with the curry paste. Cook, stirring occasionally 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.

Give this recipe a try! Tap the link for the full recipe details.