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–+ servings
thai coconut chicken soup in a black bowl on a gray background

Thai Coconut Curry Chicken Soup

Jenni Cole
A hearty Thai coconut chicken soup with curry is a dairy free, Whole30, and keto friendly soup that's easy to make at home and freezes great for later.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soups
Cuisine Asian Recipes
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 tablespoon coconut oil
  • ½ red onion sliced
  • 1-2 tablespoon red curry paste
  • 3 teaspoon grated ginger or galangal root
  • 2 " piece of lemon grass press to split and release juices
  • 4 garlic cloves minced
  • 4 cups chicken broth
  • 1 can full-fat coconut milk
  • ½ can coconut cream
  • 8 oz mushrooms sliced
  • 1 lb chicken breasts or thighs, cut into thin slices and then cut in half
  • 2 tablespoon fish sauce
  • 2 tablespoon monkfruit

Instructions
 

  • Prep all of the ingredients before you get started, Thai coconut chicken soup cooks so quickly, in under 20 minutes, it's best to have all of the chopping, slicing, and dicing done in advance.
  • Smash the lemongrass with a kitchen mallet to help release it's flavor during cooking.
  • In a large pot over medium heat, heat the coconut oil.
  • Add the sliced onions, minced garlic, minced ginger, red chili paste, and lemon grass piece.
  • Cook until the onion is soft, which will take about 5 minutes
  • Turn the burner up to medium-high, Add the chicken broth and bring to a boil. Turn it back down to medium heat once it reaches a boil.
  • Add the coconut milk, coconut cream, diced raw chicken, and mushrooms. Simmer until the chicken is just cooked through, which will take about 6-7 minutes.
  • Turn the heat off and mix in the fish sauce, lime juice, and sweetener. 
  • Remove the lemon grass stalk before serving.

    Terrific garnishes for Thai coconut chicken soup include cilantro, Thai basil, lime slices, Thai hot peppers, or jalapeno slices.

Notes

    Optional Garnish- cilantro and green onions and limes, siracha or drizzle with oil, or red thai peppers
  • Use less curry paste if you prefer a very mild soup, likewise, you can add even more to kick up the heat.
  • We used both a can of coconut milk AND a partial can of coconut CREAM. To cut back the fat you can skip the coconut cream, but it does add a lot of extra flavor. If you can't find coconut cream at your store, buy 2 cans of coconut milk and scrape the hardened cream layer off of the top and use that (since that's technically the coconut cream).
  • This is a very easy soup to make substitutions, as long as you have the basic Thai ingredients on hand. Feel free to swap the veggies or use a different type of protein.
  • If you have pre-cooked chicken on hand instead of raw, add it at the very end and just simmer the soup until the chicken is heated, which should just take 2-3 minutes.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 9gProtein: 23gFat: 29gSaturated Fat: 19gPolyunsaturated Fat: 7gCholesterol: 74mgSodium: 1269mgFiber: 1gSugar: 1g
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