Description
This Easy Thai Curry Chicken Soup is bursting with bold flavors from red curry paste, coconut milk, and fresh lime. Packed with tender chicken, spiralized zucchini noodles, and aromatic herbs, it’s a cozy, low-carb, and dairy-free dish perfect for busy weeknights or when you’re craving something warm, spicy, and satisfying!
Ingredients
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1.5 pounds chicken breast, diced
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½ large red onion, diced
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1 red bell pepper, diced
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1 tablespoon minced ginger
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5 cloves garlic, minced
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2 tablespoons fish sauce
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2 tablespoons coconut aminos
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4 tablespoons red curry paste
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2 makrut lime leaves
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1 teaspoon salt (plus more to taste)
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1 (15 oz) can full-fat coconut milk
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4 cups chicken broth
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¼ cup lime juice
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4 zucchini, spiralized into noodles (for serving)
For garnish:
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Green onion, chopped
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Fresh cilantro, chopped
Instructions
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Sauté Aromatics:
In a large pot over medium heat, add a splash of oil (optional), then sauté red onion, bell pepper, ginger, and garlic until fragrant (about 3–4 minutes). -
Add Chicken:
Add diced chicken and cook until lightly browned on the outside, about 5 minutes. -
Add Flavor Base:
Stir in fish sauce, coconut aminos, and red curry paste. Cook for 2–3 minutes to let the curry paste bloom and become fragrant. -
Simmer Soup:
Add makrut lime leaves, salt, coconut milk, and chicken broth. Stir well and bring to a gentle simmer. Cook for 15–20 minutes until chicken is fully cooked and flavors meld together. -
Finish:
Stir in lime juice and taste. Adjust seasoning with more salt or lime juice if needed. -
Serve:
Place zucchini noodles in serving bowls. Ladle hot soup over the noodles to soften them slightly.
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Garnish and Enjoy:
Top with chopped green onions and cilantro. Serve hot!
Notes
Spiralized zucchini should be added just before serving to maintain a slightly crisp texture.
Makrut lime leaves add authentic Thai flavor—if unavailable, use a bit of lime zest as a substitute.
For more heat, add sliced red chili or a dash of chili flakes.
This soup stores well for 3–4 days in the fridge. Keep zucchini noodles separate to prevent them from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Keywords: Thai chicken soup, red curry soup, coconut curry soup, healthy Thai soup, zucchini noodles