Description
This vibrant and nourishing Thai Coconut Curry Chicken Soup is the ultimate comfort meal, blending fragrant ginger, red curry paste, and silky coconut milk. It is a light yet deeply satisfying dish that balances heat, acidity, and sweetness. Perfect for busy weeknights, this wholesome soup comes together in under 30 minutes, offering a restaurant-quality experience that is naturally dairy-free and perfect for a clean eating lifestyle.
Ingredients
2 tablespoons coconut oil
1/2 red onion, thinly sliced
1 pound chicken breast, thinly sliced
2 tablespoons red curry paste (ensure no shrimp paste for strict vegetarian/vegan or use halal-certified)
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1 stalk lemongrass, bruised and cut into chunks
1 can (13.5 oz) full-fat coconut milk
3 cups chicken bone broth
1 tablespoon fish sauce or coconut aminos
1 tablespoon lime juice
Fresh cilantro for garnish
Red chili flakes for optional heat
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the red onion and sauté until translucent, about 3-5 minutes.
Stir in the red curry paste, grated ginger, and garlic, cooking for 1 minute until fragrant.
Add the sliced chicken breast and cook until browned on the outside.
Pour in the coconut milk and chicken broth, adding the lemongrass stalks.
Bring to a gentle simmer and cook for 10-12 minutes until chicken is cooked through.
Remove the lemongrass stalks before serving.
Stir in the fish sauce or coconut aminos and fresh lime juice.
Ladle into bowls and garnish with fresh cilantro and red chili flakes if desired.
Notes
Ensure your red curry paste is free from alcohol or non-halal ingredients. If you prefer a thicker soup, reduce the broth by half a cup. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.