This Thai Curry Chicken Soup is an incredibly simple soup recipe that is bursting with flavor! It has a vibrant presentation and complex, bold flavor yet can be ready in only 25 minutes!
We all have a few go-to soup recipes that we know are delicious, comforting, and will be a hit with our family and friends. This Thai Curry Chicken Soup is worthy of consideration as one of those go-to soup recipes! This is true not only because of its unique, bold flavor but how quickly it can be prepared!
This recipe is also perfect for meal prepping! It can be prepared ahead of time and freezes well for up to 3 months. It only takes 25 minutes to prepare but when looking to save even more time you can freeze to thaw at a later date.
Why You Will Love This Soup Recipe
- Quick and Easy. This recipe only takes 25 minutes and only takes a few simple steps to prepare in the dutch oven.
- Perfect for Dinner Party. This soup can serve up to 6 and has a vibrant, complex presentation despite being so simple to prepare!
- Incredible Flavor. There won’t be any disappointment when you try your first bite. The flavor of this Thai soup is just as incredible as its presentation!
Recipe Ingredients
- Produce: yellow onion, red bell pepper, zucchini, and mushrooms
- Minced ginger: Provides a slightly sweet, yet peppery flavor with citrusy undertones.
- Chicken broth: We used low-sodium chicken broth to help control the flavor and amount of sodium in the dish.
- Red curry paste: You should be able to find this at any grocery store. We used Thai Kitchen which has a mild level of spiciness.
- Spices: garlic powder and salt
- Coconut milk: Be sure to use unsweetened coconut milk. We used full-fat coconut milk.
- Cooked chicken: We used chicken breasts but boneless thighs would also work
- Lime juice: adds a hint of sharp, tangy flavor
How to Make Thai Curry Chicken Soup
Saute the vegetables
Heat the oil in a large stockpot or Dutch oven over medium heat. Next, add the onion, bell pepper, zucchini, mushrooms, and fresh ginger and saute for 4-5 minutes until the vegetables are softened.
Add the broth and spices
Now, add the chicken broth and whisk in the red curry paste, garlic powder, and salt. Bring to a simmer, then simmer for 5 minutes.
Add the remaining ingredients
After 5 minutes, stir in the coconut milk, chopped chicken, and lime juice. Heat until the chicken is warmed through, then serve with cilantro or Thai basil leaves if desired!
Serve
This soup recipe can be served on its own or paired with a few savory side dishes. Below, we’ve shared a few of our favorite side dishes to serve with soup recipes.
- Keto Cheddar Garlic Biscuits
- Sweet and Spicy Green Beans
- Asian Slaw
- Air Fryer Cauliflower
- Keto Dinner Rolls
Storage and Reheating Instructions
Allow this soup to cool completely before placing in an airtight container for storage. You can store this recipe for up to 3 days in the refrigerator or 3 months in the freezer. It freezes really well! You can reheat individual servings in the microwave. For larger amounts, we recommend reheating on the stovetop. If reheating after being frozen, allow to thaw in the fridge overnight. Then reheat on the stovetop.
Recipe FAQ
Yes, this can work well as a meal prep recipe. You can freeze this recipe for up to 3 months or store in the refrigerator for up to 3 days.
We used chicken breasts but boneless chicken thighs would also work well depending on your personal preference.
This recipe has a hint of spiciness.
Thai Chicken Soup Tips and Tricks
- Serve with Thai basil, it adds a really nice flavor and is a pretty garnish!
- You can use regular chicken broth but I would taste the soup at the very end before adding the 1 tsp salt.
- For the most flavor, be sure to saute the veggies and ginger until fragrant.
Other Low Carb Chicken Recipes
- Thai Basil Chicken– You will get an explosion of flavor in just 20 minutes with this keto chicken recipe.
- Blackened Chicken and Brussels Sprouts– This one-pan recipe is ready in under 30 minutes and is under 7 net carbs!
- French Onion Chicken– Has the rich, deep flavor you find in French Onion Soup but in an easy skillet meal! Herb crusted chicken is pan seared and simmered in a caramelized onion sauce and smothered with creamy Gruyere!
- Chicken Cacciatore– features tender, fall off the bone chicken in a rich, savory sauce.
Thai Curry Chicken Soup
Ingredients
- 2 tbsp oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 medium zucchini chopped
- 8 oz mushrooms sliced
- 1 tbsp fresh minced ginger
- 4 cups low-sodium chicken broth
- ¼ cup red curry paste
- 1 tsp garlic powder
- 1 tsp salt
- 13.5 oz full-fat coconut milk
- 2 cups chicken cooked and chopped
- 2 tbsp lime juice
Instructions
- Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, bell pepper, zucchini, mushrooms, and fresh ginger and saute for 4-5 minutes until the vegetables are softened.
- Add the chicken broth and whisk in the red curry paste, garlic powder, and salt. Bring to a simmer, then simmer for 5 minutes.
- After 5 minutes, stir in the coconut milk, chopped chicken, and lime juice. Heat until the chicken is warmed through, then serve with cilantro or Thai basil leaves if desired!
Notes
- This soup keeps in the fridge for up to 3 days or in the freezer for up to 3 months.
- Best served with Thai basil in my opinion, it adds a really nice flavor and is a pretty garnish!
- You can use regular chicken broth but I would taste the soup at the very end before adding the 1 tsp salt.
