Servings
Font
Back
Thai Chicken Yellow Curry Soup
4 from 6 votes

Thai Chicken Yellow Curry Soup

A Thai food lover's dream, this easy, healthy Thai Chicken Yellow Curry Soup is loaded with fresh vegetables and so easy to make! You'll love how rich and flavorful this meal is!

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 600 kcal
Course: Soup
Cuisine: Thai

Ingredients

  • 1 Tbsp avocado oil
  • 1 yellow onion diced, small
  • 5 cloves garlic minced
  • 3 Tbsp yellow curry paste or 2 Tbsp yellow curry powder
  • 1 Tbsp ginger peeled and grated, fresh
  • 2 large carrot chopped
  • 1 zucchini chopped
  • 1 red bell pepper chopped
  • 2 large chicken breast chopped into bite sizes
  • 1 (15-oz) can coconut milk full-fat
  • 3 cups chicken broth
  • 1 Tbsp maple syrup or sugar
  • 1 to 2 tsp fish sauce optional
  • 1 tsp salt to taste, sea salt
  • ¼ cup Thai basil optional*

Instructions

    Cup of Yum
  1. Heat the avocado oil in a thick-bottomed large pot (I use my Dutch oven) over medium heat. Add the yellow onion and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften.
  2. Stir in the curry paste, garlic, and ginger and cook for another 1 to 2 minutes, until fragrant.
  3. Add the carrots and bell pepper to the pot. Cover and cook for 3 to 4 minutes, or until the vegetables are beginning to soften.
  4. Stir in the chopped chicken breasts and zucchini.
  5. Pour the coconut milk, chicken stock, pure maple syrup, fish sauce, and sea salt into the pot and bring everything to a full boil. 
  6. Reduce the heat to medium and cook, stirring occasionally, for 20 minutes, or until the vegetables reach your desired level of doneness and the chicken is cooked through. Stir in the fresh basil just before serving.
  7. Serve the chicken curry soup in big bowls, and enjoy! If you’d like, you can serve it with steamed brown rice, white rice, or coconut rice.

Notes

  • *You can also use regular basil if you can’t find Thai basil. If adding, stir the basil into the curry soup just before serving it.
  • Store any leftover Thai curry soup in an airtight container in the refrigerator for up to 5 days.

Nutrition Information

Serving 1Serving (of 4) Calories 600kcal (30%) Carbohydrates 20g (7%) Protein 39g (78%) Fat 36g (55%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 600

% Daily Value*

Serving 1Serving (of 4)
Calories 600kcal 30%
Carbohydrates 20g 7%
Protein 39g 78%
Fat 36g 55%
Fiber 4g 16%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.