Thai Coconut Chicken Curry Soup Recipe
This Coconut Curry Chicken Soup is a hearty flavorful soup that is packed full of veggies and rotisserie chicken in a rich and creamy red curry broth. It’s an easy, nutritious soup that tastes great served over rice or noodles.
Servings: 10 people
Calories: 148kcal
Ingredients
- 2 Tbsp Olive Oil or avocado oil
- 1 cup Onion white or yellow, chopped small
- 1½ cups Leeks sliced
- 2 teaspoons Salt
- 1½ Tablespoons Garlic minced
- 2 Tablespoons Red Curry Paste
- 1½ cups Carrots peeled and sliced
- 1 large Red Pepper diced into ½" chunks
- 1 medium Zucchini diced into ½" chunks
- 1 14.5-oz can Diced Stewed Tomatoes or crushed
- 1 Quart Chicken Broth
- 1 pound Rotisserie Chicken cut into 1" chunks
- 2 14-oz cans Full Fat Coconut Milk
- 1 tablespoon Cilantro chopped
Instructions
- Heat a large dutch oven or stockpot over medium heat and add the olive oil. Once hot, add the chopped onion, sliced leeks, and salt. Saute on medium heat until soft and lightly golden brown - about 8 minutes.
- Add the minced garlic and saute for about 2, or until the garlic is transparent. Add the curry paste and stir until combined, then add the carrots, red pepper, zucchini, tomatoes, and chicken broth.
- Bring the mixture to a boil, then reduce the heat to a low simmer and cover with a lid. Let simmer for about 25-30 minutes, stirring occasionally, or until the veggies are tender.
- Once the veggies are slightly tender, add the rotisserie chicken and coconut milk. Stir and heat until simmering again.
- Remove from heat and allow the soup to cool for a few minutes before adding the cilantro and serving. Enjoy!
Nutrition
Calories: 148kcal | Carbohydrates: 8g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 993mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4020IU | Vitamin C: 29mg | Calcium: 31mg | Iron: 1mg