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Thai Red Curry Chicken Soup (Whole30, Paleo, Low-Carb)

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Ingredients

  • 1.5 pound chicken breast, diced
  • ½ large red onion, diced
  • 1 red bell pepper, diced
  • 1 tbsp minced ginger
  • 5 cloves garlic, minced
  • 2 tbsp fish sauce
  • 2 tbsp coconut aminos
  • 4 tbsp red curry paste
  • 2 makrut lime leaves
  • 1 tsp salt (plus more to taste)
  • 115oz can of full-fat coconut milk
  • 4 cups chicken broth
  • 1/4 cup lime juice
  • 4 zucchini spiralized into noodles, for serving
  • Green onion, for garnish
  • Cilantro, for garnish

Method

  1. 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.
  2. Add the red curry paste and diced chicken breast and stir until well combined.
  3. 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.
  4. 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!