This Thai Chicken Curry Soup Recipe Is So Good, It Caused a Facebook Frenzy by Morgan Hawthorne
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This time of year, soup recipes are where it's at. But if you're looking for something more interesting than the typical chicken soup recipe, I've got just the thing!
If you love warm curry and chicken soup, then this is the mashup you’ve been looking for. I shared this green curry chicken soup recipe on Facebook, and it's so good that it caused an absolute frenzy! That's because this savory Thai soup recipe is not only delicious, it's also a healthy, gluten-free meal that you and your family will love.
Whether or not this delicious soup recipe went viral in your corner of the world, as it did in mine, let me assure you that it tastes like it should! Here's what you need to make this irresistible chicken soup: chicken, coconut oil, red onion, garlic, fresh ginger, green curry paste, Thai stock (or chicken stock), carrots, mushrooms, red pepper and coconut milk. The toppings, such as lime wedges, cilantro, avocado and green onions, are optional.
Serve this savory Thai soup on its own or over rice for lunch or for dinner. Your family will thank you!
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Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Ingredients
- 1 rotisserie chicken, pulled and shredded
- 1 tablespoon coconut oil
- 1 cup red onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons green curry paste
- 6 cups culinary Thai stock or chicken stock
- 2 carrots, sliced
- 8 ounces sliced baby Portobello mushrooms
- 1 red pepper, julienned
- 1 can (14 ounces) light coconut milk
- Optional for serving: brown or white rice, lime wedges, chopped cilantro, sliced avocado, sliced green onions
Helpful Products
- Soup Pot
- Ladle
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Soup Bowls
- Salt and Pepper
- Airtight Containers
- Slotted Spoon
Recipe Notes
- You can use a rotisserie chicken or the equivalent amount of chicken you cook on your own.
- You can use Thai culinary stock or chicken stock.
- You can use light coconut milk or regular coconut milk.
- You can pour the soup over brown or white rice, if desired.
- You can garnish the soup with such optional toppings as chopped cilantro, sliced avocado, sliced green onions and lime wedges, according to your tastes.
- Store the soup in an airtight container in the fridge for up to four days.
Here’s how to make it:
- Heat a large Dutch oven or soup pot to medium-high heat. Add the coconut oil. Once melted, add the red onions and sauté for 3 to 4 minutes until translucent.
- Add in the garlic and ginger. Sauté for 30 seconds. Add in curry paste and stir 2 to 3 minutes, until thickened.
- Add broth. Bring to boil and reduce to simmer. Stir in the chicken, carrots, red pepper and mushrooms.
- Scoop a cup of broth out of pot and blend with the can of coconut milk and add back to pot. Simmer for 5 minutes.
- Pour over brown or white rice, if desired, and garnish with toppings. Enjoy!
Nutrition Facts Per Serving
Calories: 439
Total Fat: 29g
Saturated Fat: 19.3g
Cholesterol: 9mg
Sodium: 1606mg
Total Carbohydrate: 41.6g
Dietary Fiber: 4.2g
Total Sugars: 5.1g
Protein: 11.8g
Vitamin D: 360mcg
Calcium: 77mg
Iron: 6mg
Potassium: 717mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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