Description
A flavorful, comforting dish with tender chicken, fresh vegetables, and a rich coconut milk base, seasoned with red curry paste, ginger, and lime juice.
Ingredients
1 tablespoon coconut oil
1 small onion (diced)
2 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoons red curry paste
1 can (14 oz) coconut milk
3 cups chicken broth
2 chicken breasts (cooked & shredded)
1 red bell pepper (sliced)
1 cup mushrooms (sliced)
1 zucchini (sliced)
1 tablespoon fish sauce (optional)
1 teaspoon lime juice
½ teaspoon black pepper
½ teaspoon chili flakes (optional)
Fresh cilantro & lime wedges (for garnish)
Instructions
- Heat coconut oil in a pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook for about 2 minutes, until fragrant.
- Stir in the red curry paste and cook for an additional minute. Then, pour in the coconut milk and chicken broth, stirring to combine.
- Add the shredded chicken, sliced bell pepper, mushrooms, and zucchini to the pot. Let the soup simmer for about 10 minutes, or until the vegetables are tender.
- Stir in the fish sauce (if using), lime juice, black pepper, and chili flakes for extra spice. Adjust seasoning if needed.
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve over jasmine rice or with rice noodles for a heartier meal!
Notes
This soup keeps well in the fridge for 3-4 days. Store in an airtight container and reheat with extra chicken broth or water if it thickens.
If you'd like it spicier, add more chili flakes or hot sauce.
You can substitute the chicken with shrimp, beef, or tofu for different protein options.
For a vegetarian option, skip the fish sauce or replace it with soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
