Name: Thai Coconut Curry Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 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; Fresh cilantro or basil (optional); Red or green onions, thinly sliced (optional); Chili oil (optional); Chopped cashews (optional); Extra lime wedges (optional)

Description

Indulge in the warmth and flavor of Thai Coconut Curry Chicken Soup, a one-pot wonder that brings comfort to any table. This vibrant dish features tender chicken simmered in a creamy coconut milk broth infused with aromatic red curry paste and zesty lime. Packed with colorful vegetables like bell peppers, carrots, and broccoli, this soup is not only delicious but also dairy-free, gluten-free, paleo, and Whole30-friendly. Perfect for chilly nights or quick weeknight dinners, you’ll love how easily it comes together in just 40 minutes!

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
Fresh cilantro or basil (optional)
Red or green onions, thinly sliced (optional)
Chili oil (optional)
Chopped cashews (optional)
Extra lime wedges (optional)

Instructions

Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
Stir in red curry paste and cook for an additional minute.
Add bell pepper, carrots, and zucchini; sauté for 3–4 minutes.
Pour in chicken broth, coconut milk, and coconut aminos; bring to a gentle simmer.
Stir in chicken and broccoli; simmer for 5–6 minutes until cooked through.
Season with lime juice and salt to taste before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Simmering
Cuisine: Thai

Nutrition

Serving Size: 1 cup (240g)
Calories: 352
Sugar: 6g
Sodium: 550mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 21g
Cholesterol: 70mg

Keywords: Feel free to customize your soup by adding extra vegetables like spinach or snap peas or substituting chicken with shrimp or tofu for a different protein option.