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Thai Coconut Curry Chicken Soup

Thai Coconut Curry Chicken Soup
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Experience the ultimate comfort of this Thai-inspired coconut curry chicken soup. This vibrant, soul-warming dish features a silky, dairy-free broth infused with aromatic lemongrass, ginger, and red curry paste. It is a perfect balance of heat, creaminess, and umami. Naturally keto-friendly and Whole30 compliant, this recipe is a quick and satisfying meal that tastes like it has been simmering for hours, making it perfect for both busy weeknights and cozy gatherings.

Ingredients

Scale

2 tablespoons coconut oil
1/2 red onion, thinly sliced
1 to 2 tablespoons red curry paste
3 teaspoons grated fresh ginger or galangal root
1 2-inch piece of lemongrass, smashed
4 garlic cloves, minced
4 cups chicken broth
1 can full-fat coconut milk
1/2 can coconut cream
1 pound boneless, skinless chicken breast, cubed
2 tablespoons fish sauce (ensure no alcohol-based vinegar)
1 tablespoon lime juice
Fresh cilantro for garnish

Instructions

Heat coconut oil in a large pot over medium heat.
Add the red onion and sauté until softened.
Stir in the red curry paste, ginger, lemongrass, and minced garlic; cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle simmer.
Add the chicken cubes and cook for 8-10 minutes until the chicken is cooked through.
Stir in the full-fat coconut milk and coconut cream, heating through without letting it boil vigorously.
Remove the lemongrass stalk.
Stir in the fish sauce and lime juice.
Taste and adjust seasoning, then garnish with fresh cilantro before serving.

Notes

Substitute fish sauce with a splash of soy sauce or salt if necessary to keep it strictly halal-compliant. Feel free to add bell peppers or spinach during the last few minutes of cooking for extra vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookingwithramsay.com/thai-coconut-curry-chicken-soup/