Coconut Curry Chicken Soup
This Coconut Curry Chicken Soup is a lovely 30-minute meal option for a busy weeknight. It has deep, rich flavors that are developed in a short amount of time.
Servings: 8
Calories: 208kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 chicken breasts cut into bite size pieces
- 1 bunch green onions finely chopped (6 stalks)
- 4 tablespoons fresh ginger minced (about a 4-inch piece)
- 4 tablespoons Thai red curry paste
- 1 tablespoons garlic minced
- 4 cans coconut milk unsweetened
- 4 cups chicken broth low sodium
- 4 tablespoons fish sauce
- 3 cups mushrooms thinly sliced
- ½ tablespoon salt
Instructions
- Heat oil over medium-high in large pot. Add chicken, green onions, ginger, curry paste and garlic and sauté 5 minutes until fragrant.
- Add coconut milk, broth, salt and fish sauce and bring to a boil.
- Lower heat to a simmer, add mushrooms. Cover and cook until chicken is fully cooked through, about 20 minutes.
- Enjoy soup on its own or serve with rice noodles or over rice.
Notes
- Try preparing this chicken curry soup in a slow cooker or Instant Pot.
- Use pre-cooked chicken as an extra shortcut for this soup recipe.
- Simmer the soup gently so you don’t curdle the coconut milk.
Nutrition
Calories: 208kcal | Carbohydrates: 4g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1713mg | Potassium: 604mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1234IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg