Red Curry Coconut Chicken Soup Recipe

Name: Red Curry Coconut Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1/4 cup chopped cilantro, plus more for garnish; 1 medium zucchini, chopped; 1 red bell pepper, chopped; 1 pound boneless, skinless chicken breasts; 1 (13.5 ounce) can full-fat coconut milk; 4 cups chicken stock; 2 tablespoons red curry paste; 1 teaspoon fish sauce; 2 tablespoons lime juice; 1 tablespoon honey; 1/4 teaspoon red pepper flakes, plus more for garnish; salt & freshly ground black pepper, to taste; Hot Chili Sauce; Thai Chile; cooked rice or noodles, for serving; Lime wedges, for garnish

Craving a flavorful curry but short on time? This Red Curry Coconut Chicken Soup is your answer! Ready in just 35 minutes, this vibrant and adaptable recipe combines the comforting warmth of soup with the exotic spice of red curry. Packed with tender chicken, creamy coconut milk, and colorful veggies, it's a weeknight winner. Easily customize it with your favorite vegetables and protein – add rice or noodles for extra heartiness. Get ready for a taste of paradise!

Prep Time 15 mins

Cook Time 35 mins

Calories 275 kcal

Protein 39g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Red Curry Coconut Chicken Soup

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup chopped cilantro, plus more for garnish
1 medium zucchini, chopped
1 red bell pepper, chopped
1 pound boneless, skinless chicken breasts
1 (13.5 ounce) can full-fat coconut milk
4 cups chicken stock
2 tablespoons red curry paste
1 teaspoon fish sauce
2 tablespoons lime juice
1 tablespoon honey
1/4 teaspoon red pepper flakes, plus more for garnish
salt & freshly ground black pepper, to taste
Hot Chili Sauce
Thai Chile
cooked rice or noodles, for serving
Lime wedges, for garnish

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How to Make Red Curry Coconut Chicken Soup

Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat. Add 1 medium onion, chopped, and cook until translucent, about 5 minutes.
Add 2 cloves garlic, minced, and 2 tablespoons red curry paste. Sauté for 2 minutes more, stirring constantly, until fragrant.
Pour in 4 cups chicken stock, 1 (13.5 ounce) can full-fat coconut milk, 1 red bell pepper (chopped), 1 medium zucchini (chopped), and 1/4 cup chopped cilantro. Season with 1 teaspoon fish sauce, 2 tablespoons lime juice, 1 tablespoon honey, 1/4 teaspoon red pepper flakes, salt, and pepper to taste.
Bring the soup to a boil, then add 1 pound boneless, skinless chicken breasts. Return to a boil, reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the soup and shred it with two forks. Return the shredded chicken to the soup and simmer for another 5 minutes to allow the flavors to meld.
Serve hot, garnished with extra cilantro, lime wedges, and a sprinkle of red pepper flakes (optional). Enjoy with cooked rice or noodles for a heartier meal!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

29g

Fat

19g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Soups Stews Poultry Vegetables Asian Thai Easy Beginner Cook Chicken Meat Chicken Breasts Peppers Squash 3 Steps Or Less Zucchini