skip to Main Content

Thai Coconut Curry Soup

DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This healthy Thai Coconut Curry Soup is keto-friendly and can easily be made vegan or vegetarian. The flavors and colors are a feast for the senses.

healthy thai coconut curry soup

Hey LOOK! The recipe is right here! No scrolling your life away reading our life story. If that's your style, give us a share.

healthy thai coconut curry soup

Thai Coconut Curry Soup

Votes: 1
Rating: 5
You:
Rate this recipe!
Rate This Recipe
Print Recipe
←Print

Hey, have you checked out the Clean Plate Club yet? Learn More Here. You'll love it.

Recipe by:Ryan Chapman

Ingredients

Ingredients

Instructions

  1. Dice the chicken breast into bite-sized pieces. Add the coconut oil to the bottom of a large soup pot over medium-high heat and then add the chicken. Saute the chicken until it is brown on all sides (it doesn't need to be completely done yet).
  2. While chicken is cooking, remove the seeds from the bell pepper and cut it into strips. Chop the zucchini into half circles. Quarter or half the mushrooms.
  3. Add the garlic, ginger, red curry paste, bell pepper, zucchini, and mushrooms in with the chicken. Cook until chicken is cooked through and veggies are tender crisp to your liking.
  4. Add the broth, coconut milk, salt, lime juice, and red pepper flakes. You can adjust the heat with the red pepper flakes or more curry paste. We used just 1/4 teaspoon of red pepper flakes and it was pretty mild.
  5. Turn the heat down to low and allow the soup to simmer for at least 15 minutes before serving. Top with chopped green onions and cilantro for garnish.
Recipe Notes

NOTE: We used Thai Kitchen brand red curry paste. If you can't get that, make sure to watch the ingredients.

NOTE: You can totally make this vegetarian or even vegan by replacing the chicken broth with vegetable broth and leaving the chicken out. You might want to increase the veggies. I would suggest another zucchini and more mushrooms to replace the chicken as the red pepper is already quite prevalent.

COMMENTS
This Post Has One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Latest Blogs

- 10 Instant Pot Meals For Kids
- Is Chipotle Healthy? Yes! If You Follow These Rules
- The Summer Slow Cooker - Clean Eating Summer Recipes

Latest Recipes

Asian Chicken Pasta Salad
August 13, 2019
Walnut Pesto
August 8, 2019
Peach-Glazed Salmon
August 1, 2019

Latest Blogs

- 10 Instant Pot Meals For Kids
- Is Chipotle Healthy? Yes! If You Follow These Rules
- The Summer Slow Cooker - Clean Eating Summer Recipes

Latest Recipes

Asian Chicken Pasta Salad
Walnut Pesto
Peach-Glazed Salmon

Back To Top

Send this to a friend