Red Curry Chicken Soup
This Red Curry Soup is perfectly balanced with creamy coconut milk, richly flavored red curry paste, and tangy lime juice. It is loaded with tender chicken thighs, and veggies for a healthy but hearty meal.
Servings: 8 cups
Calories: 295kcal
Equipment
- Stock Pot
- Spiralizer
- Veggie peeler
- Knife
- Cutting board
Ingredients
- 1 tablespoon Avocado oil
- ¾ cup Yellow onion, diced about ½ medium onion
- 5 Garlic cloves, minced about 2 tablespoons
- 2 tablespoon Grated ginger about 1.5-inch piece of ginger
- 1.5 lb Chicken thighs diced
- 1 cup Carrots, thinly sliced on the diagonal about 2 large carrots
- 1 Red bell pepper, sliced about 1 cup
- ¼ cup Red curry paste
- 1 14.5-oz can Full-fat coconut milk
- 2 cups Chicken bone broth
- ¼ cup Coconut aminos Or gluten-free low sodium soy sauce for keto
- 3 tablespoon Lime juice about 1 small lime
- 1 tablespoon Red Boat Fish Sauce
- 2 teaspoon Coconut sugar
- 3.5 ounces Sweet potato vermicelli cooked according to package (you can sub rice vermicelli)
- 1 Large zucchini spiralized, or quartered lengthwise and chopped
For Serving (optional)
- ½ cup Cilantro or Thai basil chopped
- Lime wedges
Instructions
- Heat 1 tablespoon of avocado oil in a large stock pot over medium heat. Once hot, add the diced onion, minced garlic, and grated ginger to the pan. Cook until fragrant.
- Add the diced chicken thighs to the pot with the onions. Cook for several minutes, stirring occasionally, until the chicken starts to become opaque (it does not need to be fully cooked at this point).
- Add the carrots and bell pepper. Stir and cook for 3-4 minutes, or until the veggies begin to tenderize.
- Mix in the curry paste. Stir to coat and allow to cook for about 1 minute, or until fragrant.
- Stir in the coconut milk, broth, coconut aminos, lime juice, fish sauce, and coconut sugar. Bring to a boil, and then reduce to a low simmer. Simmer for 30 minutes, uncovered, stirring occasionally. Taste and adjust seasonings, if needed.
- While the soup is cooking, prepare the zucchini by spiralizing it into noodles or quartering lengthwise and chopping. Prepare the sweet potato vermicelli according to the directions on the package. Set prepared noodles aside.
- Remove the cooked soup from the heat, and stir in the zucchini and sweet potato noodles and allow them to warm in the soup for several minutes. Serve the soup topped with fresh chopped Thai basil or cilantro, and lime wedges if desired.
Notes
Storage:
Store this curry chicken soup in an airtight container in the refrigerator for about 3-4 days. It can be reheated in the microwave or on the stove top.
To store for a longer period you can freeze it. Allow the soup to cool completely before placing it into an airtight containers. Place in the freezer for up to 3 months. If you plan to freeze, I would recommend leaving the zucchini noodles and the sweet potato vermicelli out because they can become soggy when frozen in liquid and then reheated. To add in fresh zucchini noodles and sweet potato vermicelli, simply reheat the thawed soup on the stove top. Once the soup is hot, add in the raw zucchini noodles and cooked sweet potato glass noodles and allow them to cook for about 5-10 minutes in the soup.
To reheat from frozen, allow the soup to completely thaw in the refrigerator and then reheat on the stovetop or in the microwave.
Recipe Tips:
- Preparing ingredients before you start cooking is helpful with the progression of this recipe.
- Because the soup needs to simmer for 30 minutes, nothing needs to be cooked fully at the end of each step.
Nutrition
Serving: 1cup | Calories: 295kcal | Carbohydrates: 20g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 647mg | Potassium: 381mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4423IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 1mg
