This Thai Red Curry Chicken Soup is perfect comfort food. Tender chicken, fresh veggies, creamy coconut milk, and red curry paste all come together to form a slightly sweet, slightly tangy, and flavorful soup.
Instead of traditional noodles, this recipe uses zucchini noodles to add in even more fresh veggies and fiber. This Thai Red Curry Soup is also Whole30 compliant, gluten-free, and low-carb.
A Delicious Comfort Food Recipe: Thai Red Curry Chicken Soup
There is something so comforting about a hearty bowl of chicken soup, but you know what’s even better? Thai red curry chicken soup that’s packed with delicious Thai curry flavor and zucchini noodles. THE BEST.
I love Thai curries so much and the idea of turning one into a soup sounded like absolute heaven to me.
Thankfully, this recipe turned out to be absolutely delicious and has been such a hit in the Adams household. My husband is such a fan of this soup and has already requested that I make it again.
If you have never had red curry paste this soup is a great first introduction. Red curry has a delicious flavor, is milder than green curry, and easy to find at your local grocery store.
Not only is this soup delicious, it is also dairy-free, Paleo, and Whole30 compliant. Also, because it uses zucchini noodles, instead of traditional noodles, it is lower in carbohydrates. I know you’ll love this comforting soup that is great as a filling lunch or dinner!
What’s in Red Curry Paste
If you have never used red curry paste before it is absolutely delicious and my second favorite of the curry flavors (my first is green!). Red curry paste is made up of red pepper, garlic, lemongrass, galangal (Thai ginger), and makrut (sometimes called kaffer) lime leaves. It is also made up of several spices like coriander, turmeric, black peppercorn, and cumin.
For this recipe I used this brand of curry paste and the ingredients are red chili pepper, garlic, lemongrass, galangal, salt, shallot, spice, and kaffer lime.
I like to keep a jar of red curry paste in my pantry at all times. You can combine coconut milk and red curry paste to make a quick curry with protein and veggies, or add it to a stir-fry or marinade for even more flavor.
Red vs. Green Curry
Some of the most common curries are red curry and green curry, and many people are often confused about which curry to use. I personally love both red and green curry, but they both have slightly different flavors.
While it is easy to assume that red curry would be the spicier of the curries, red curry paste is actually milder. The green chilies that are used to make green curry paste are actually spicier which makes green curry paste the spicier of the two.
Where Can I Buy Red Curry Paste?
You can find red curry paste in the Asian aisle of your local grocery store. The canned coconut milk and red curry paste are usually found in the same aisle.
If you have an Asian grocery store near you, like H-Mart, you can also buy it there. If you are doing a Whole30, be sure to check the label for any non-compliant oils like soybean oil.
What is Full Fat Coconut Milk?
Coconut milk and red curry paste go together like PB&J. This recipe uses full-fat canned coconut milk to give the soup a delicious creaminess and slight coconut flavor.
This kind of coconut milk is different than the variety you find in the refrigerator section near the dairy or almond milk. Canned coconut milk is shelf-stable and found in the International aisle of most grocery stories.
When you are buying canned coconut milk for this recipe, the best kind to use is the full-fat variety. Full-fat coconut milk has a higher concentration of coconut and a lower water content which helps make soup perfectly creamy.
How to Make Red Curry Chicken Soup
Step 1 – The first step to make this red curry chicken soup is to cook the ginger, garlic, onion, and red pepper in a little oil over medium until they are just slightly tender. This is also a great time to add the salt during this steps to help develop more flavor.
Step 2 – Next, add four tablespoons of the red curry paste and stir until well combined. Then, add in the diced chicken breast and stir until until the veggies, chicken, and curry paste are all evenly mixed in.
Step 3 – Next, add chicken broth, coconut milk, lime juice, and seasonings like fish sauce and coconut aminos to the pot. Let the soup come to a boil and then reduce the heat down to a simmer for 30 minutes or until the chicken is cooked through. Give it a taste and add more salt or fish sauce if you want the soup to be a bit saltier.
Step 4 – The final step is to serve the soup over fresh zucchini noodles. To do this, just place the zucchini noodles in a bowl and ladle the soup over top. Finish the soup off with more fresh lime juice, green onion, and cilantro.
If You Love This Thai Red Curry Chicken Soup Recipe, I Know You’ll Love These
Heat a large pot over medium-high heat. Once hot add in ½ tbsp of coconut or avocado oil and then add the ginger, garlic, red bell pepper, and lime leaves to the pot. Season with salt while they cook. Cook for 3-4 minutes until the veggies start to become slightly tender.
Add the red curry paste and diced chicken breast and stir until well combined.
Add the chicken chicken broth, coconut milk, lime juice, fish sauce, and coconut aminos to the pot. Let the soup come to a boil and then reduce the heat to a simmer. Let the soup simmer for 30 minutes or until the chicken is cooked through. Give it a taste and add more salt or fish sauce if you want the soup to be a bit saltier.
Serve the soup over fresh zucchini noodles. To do this, place the desired amount of zucchini noodles in a bowl and ladle the hot soup over top. Finish the soup off with more fresh lime juice, green onion, and cilantro. Enjoy!
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Do you cook the zucchini noodles before you put them in the bowl, or do you just put them in raw?