Thai Coconut Curry Chicken Soup (Dairy Free)
Warm, cozy, and bursting with flavor, this Thai Coconut Curry Chicken Soup is a vibrant blend of tender chicken, colorful vegetables, creamy coconut milk, and zesty lime. Naturally dairy-free, gluten-free, paleo, and Whole30-friendly, it’s a one-pot wonder perfect for chilly nights or nourishing weeknight dinners. The red curry paste brings the heat and depth, while fresh herbs and garnishes make every bite sing!
Servings: 4
Calories: 350kcal
Ingredients
- 2 tablespoons avocado oil or toasted sesame oil
- 1/2 medium onion thinly sliced or chopped
- 3 cloves garlic chopped
- 1 teaspoon fresh ginger grated or finely chopped
- 1/4 cup red curry paste or green curry paste
- 1 red bell pepper thinly sliced
- 2 carrots thinly sliced
- 1 medium zucchini halved lengthwise and sliced
- 4 cups chicken broth low sodium preferred
- 1 13.5 oz can full-fat coconut milk
- 3 tablespoons coconut aminos
- 1 pound chicken breast cut into bite-sized pieces
- 2 cups broccoli florets
- 1 teaspoon salt or to taste
- Juice of 1 lime
For Garnish (optional):
- Fresh cilantro or basil
- Red or green onions thinly sliced
- Chili oil
- Chopped cashews
- Extra lime wedges
Instructions
- Sauté aromatics: In a large soup pot, heat oil over medium heat. Add the onion, garlic, and ginger. Cook for about 2 minutes, stirring, until onions soften and garlic is fragrant.
- Add curry paste: Stir in the curry paste and cook for 1 minute, allowing it to bloom and coat the aromatics.
- Cook the veggies: Add bell pepper, carrots, and zucchini. Stir to coat in curry mixture and sauté for 3–4 minutes, until slightly softened.
- Add liquids: Pour in the chicken broth, coconut milk, and coconut aminos. Increase heat to medium-high and bring to a gentle simmer.
- Add chicken and broccoli: Stir in the chicken breast and broccoli florets. Simmer for 5–6 minutes, or until chicken is fully cooked and broccoli is bright green and tender.
- Season and finish: Stir in lime juice and salt to taste. Adjust seasoning as needed.
- Serve: Ladle into bowls and garnish with fresh herbs, onions, chili oil, cashews, and lime wedges as desired.
Notes
Storage: Keep leftovers in the fridge for up to 5 days in a covered container.
Freezing: This soup freezes well since it's dairy-free; texture of veggies may soften slightly.
Reheating: Warm on the stove or microwave until heated through.