Thai Curry Chicken Soup
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!
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.
Nutrition
Serving: 1.5 cupsCalories: 309kcalCarbohydrates: 9.8gProtein: 20.3gFat: 22gCholesterol: 55mgSodium: 555mgFiber: 1.5gSugar: 3g
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