This Thai-inspired Red Curry Coconut Chicken Soup combines creamy coconut milk, red curry paste, fresh vegetables and potatoes, and shredded chicken, creating a quick, nutritious one-pot meal.
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Why You’ll Love This Red Curry Coconut Chicken Soup
If you’re looking for a healthy, yet tasty meal that’s easy to make, this Thai-inspired Red Curry Coconut Chicken Soup is a must! It’s not just delicious; it brings a delightful fusion of flavors from creamy coconut, red curry, your favorite vegetables, potatoes, and shredded chicken. This one-pot meal tastes indulgent while being nutritious at the same time!
Creamy and Delicious: Coconut milk adds a velvety texture that turns this soup creamy while still staying healthy.
Bursting with Flavor: The thai red curry paste infuses the soup with a perfect blend of spices.
Healthy: Fresh vegetables, chicken, and coconut milk provide a healthy twist to this delicious dish.
Versatile Ingredients: Use rotisserie chicken for an easy option or make your own shredded chicken for extra home-cooked flavor!
Quick and Easy: This one-pot dinner is ready in just 40 minutes, it’s perfect for busy weeknights!
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Ingredients
- Shredded chicken – rotisserie chicken or see instructions below for how to make shredded chicken.
- Peanut oil – to sauté the vegetables
- Yellow onion, sliced
- Carrots, sliced
- Bell pepper, sliced
- Yukon gold potatoes, cut in 1-inch cubes
- Fresh ginger, minced
- Garlic, minced
- Red curry paste
- Chicken broth
- Coconut milk – to make the soup creamy
- Soy sauce
- Kale
- Juice of two limes, plus extra lime wedges for serving
- Thai basil/cilantro, for serving
How to Make Red Curry Coconut Chicken Soup
Step 1: Start by prepping the ingredients. Wash and slice the onions, carrots, and peppers; cut the potatoes into 1-inch cubes. Mince the garlic and ginger, and shred the chicken. Directions for shredding chicken are located below.
Step 2: In a large soup pot over medium-high heat, add the peanut oil. Once the oil is hot, add the sliced onions, pepper, and carrots. Sauté for about 4-5 minutes, until the onions begin to turn translucent. Then, add the minced garlic and ginger. Sauté for another 30 seconds until fragrant.
Step 3: Add the red curry paste, and stir until the vegetables are coated. Then, pour in the chicken broth, coconut milk, and soy sauce, and bring to a boil. Once the soup is boiling, add the potatoes and shredded chicken. Let simmer for 8-10 minutes until the potatoes are fork tender.
Step 4: Stir in the lime juice, kale, and season to taste with salt. Stir until the kale is wilted and bright green. Serve warm and garnish with thai basil, green onion, and/or cilantro.
How to Make Shredded Chicken
You have two options for shredded chicken in this recipe.
The easy way is to buy a rotisserie chicken and break up the meat with your hands or two forks.
If you have chicken breasts or thighs on hand, you can make your own shredded chicken following these steps:
Step 1: First, season the chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning until evenly seasoned on both sides.
Step 2: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 4-5 minutes on each side. Then, pour 1/2 cup of chicken broth over the chicken and cover with a cracked lid. Let the chicken cook on medium heat for 15 minutes. Check the temperature and let the chicken continue cooking for a few minutes until the internal temperature reaches 165°F. The larger the chicken breasts, the longer you will need to let them cook in the chicken broth. If the chicken broth evaporates and the bottom starts to burn, add another 1/4 cup (as needed, a little at a time) of chicken broth.
Step 3: When the chicken reaches 165°F, shred it. If you have a stand mixer, place the chicken in the bowl and mix on low with the paddle attachment until it is perfectly shredded. You can shred the chicken with two forks if you don’t have a stand mixer.
Tools You’ll Need
Large Soup Pot: I love one-pot recipes for their easy clean up. Good news for this recipe, it all comes together in just one pot!
Mincer/Grater: to grate the fresh ginger and garlic
Tips and Variations
Greens: I like using kale in soups as it adds a great texture and flavor, but feel free to swap the kale for spinach it that’s what you prefer or have on hand!
Chicken: There are a couple of different ways to prepare the shredded chicken. You’ll see above that you can simply use rotisserie chicken or follow the instructions for making the best shredded chicken breasts.
Storage: Store in the refrigerator in an air-tight container for up to 3 days.
Recipe Card
Thai Inspired Red Curry Coconut Chicken Soup
Course: Dinner, SoupsDifficulty: Easy6
servings10
minutes30
minutes40
minutesIngredients
1.5 lbs shredded chicken
1 Tbsp peanut oil
1 yellow onion, sliced
2 large carrots, sliced
1 bell pepper, sliced
1 pound Yukon gold potatoes, cut in 1-inch cubes
1 Tbsp fresh ginger, minced
4 cloves garlic, minced
2 Tbsp red curry paste
4 cups chicken broth
1 (13.5oz) can coconut milk
1 1/2 Tbsp soy sauce
2 cups of kale
Juice of two limes, plus extra lime wedges for serving
Thai basil/cilantro, for serving
Directions
- Start by prepping the ingredients. Wash and slice the onions, carrots, and peppers; cut the potatoes into 1-inch cubes. Mince the garlic and ginger, and shred the chicken. Directions for shredding chicken are located above the recipe card.
- In a large soup pot over medium-high heat, add the peanut oil. Once the oil is hot, add the sliced onions, pepper, and carrots. Sauté for about 4-5 minutes, until the onions begin to turn translucent. Then, add the minced garlic and ginger. Sauté for another 30 seconds until fragrant.
- Add the red curry paste, and stir until the vegetables are coated. Then, pour in the chicken broth, coconut milk, and soy sauce, and bring to a boil. Once the soup is boiling, add the potatoes and shredded chicken. Let simmer for 8-10 minutes until the potatoes are fork tender.
- Stir in the lime juice, kale, and season to taste with salt. Stir until the kale is wilted and bright green. Serve warm and garnish with thai basil, green onion, and/or cilantro.
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