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Thai Coconut Curry Chicken Soup
5 from 48 votes

Thai Coconut Curry Chicken Soup

Thai Coconut Curry Chicken Soup features shredded chicken simmered in a fragrant broth of coconut milk, chicken stock, and red curry paste, with shiitake mushrooms, zucchini, and red pepper. Aromatic lemongrass, ginger, garlic, and fish sauce deepen the flavor, while lime zest and juice add brightness. The result is a rich, creamy, mildly spicy soup balancing savory, creamy, and citrus notes.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 6
Calories: 223 kcal
Course: Soup
Cuisine: Thai

Ingredients

  • 12 ounces chicken breast shredded
  • 6 cups chicken stock
  • 5 ounces shiitake mushrooms sliced
  • 13.5 ounce coconut milk unsweetened, full fat, canned
  • 1 zucchini sliced into half moons, small
  • ½ cup red pepper sliced into thin strips
  • 1 tablespoon fish sauce
  • 2" piece lemongrass
  • 2 tablespoons red curry paste
  • 1 tablespoon scallions thinly sliced
  • 2 teaspoons ginger grated
  • 1 clove garlic minced
  • lime zest and juice of 1
  • 1 tablespoon cilantro fresh
  • 1 tablespoon butter
  • mild flavored oil keto friendly

Instructions

    Cup of Yum
  1. Prepare the chicken by shredding cooked chicken breast.  I poached 2 chicken breasts in chicken stock, then shredded. You can certainly use shredded rotisserie chicken instead, if you'd like.
  2. Take the piece of lemongrass and hit it a few times with the back of your knife.  This will release the flavor into the soup, which really adds so much!
  3. Heat a large pot to medium, add in the butter and oil and sauté the mushrooms and red pepper for a few minutes.  Add in the ginger and garlic, sauté for about 20 seconds, then stir in the curry paste and allow to toast for 10 seconds.
  4. Deglaze the pan with the chicken stock (I used the remaining poaching stock, along with more chicken stock).  Add in the coconut milk, chicken, lime juice/zest, fish sauce, lemongrass and scallions.  
  5. Simmer for 15 minutes, uncovered. Add in the zucchini and allow to cook 5 more minutes or until tender. Discard the lemongrass, garnish with fresh cilantro and serve with a squeeze of lime! Store leftovers in the fridge for a few days or freeze.

Notes

  • Adjust the amount of red curry paste to control heat; using 1 tablespoon lightens the spice while preserving flavor.

Nutrition Information

Calories 223kcal (11%) Carbohydrates 8g (3%) Protein 17g (34%) Fat 13g (20%) Saturated Fat 10g (50%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 223

% Daily Value*

Calories 223kcal 11%
Carbohydrates 8g 3%
Protein 17g 34%
Fat 13g 20%
Saturated Fat 10g 50%
Fiber 2g 8%
Sugar 4g 8%

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