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Thai Coconut Curry Soup

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DISCLAIMER:  This article 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
healthy thai coconut curry soup

Thai Coconut Curry Soup

Author: Ryan Chapman
Servings : 6

Ingredients

  • 2 lb boneless, skinless chicken breast optional
  • 1 Tbsp coconut oil
  • 1 zucchini medium to large
  • 1 red bell pepper
  • 4 oz mushrooms quartered or halved
  • 3 cups Chicken broth no sugar or other junk additives
  • 3 cans coconut milk no sugar or other junk additives
  • 1 Tbsp red curry paste see notes
  • 1 tsp bottled minced ginger or fresh
  • 2 Tbsp bottled minced garlic
  • 2 Tbsp lime juice
  • red chili flakes to taste
  • 1 1/2 tsp salt
  • 1/4 cup cilantro chopped
  • 1/4 cup green onion chopped

Instructions

  • 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).
  • 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.
  • 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.
  • 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.
  • 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.

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.
Tried this recipe?Let us know how it was!
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