Description
A fragrant, vibrant Thai-inspired soup loaded with tender chicken, bold red curry, creamy coconut milk, and fresh lime for a tangy finish. The spiralized zucchini noodles add a fresh, low-carb twist. Perfect for an easy, comforting meal packed with flavor.
Ingredients
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1.5 lb 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 Tbsp minced ginger
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5 cloves garlic, minced
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2 Tbsp fish sauce
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2 Tbsp coconut aminos
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4 Tbsp red curry paste
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2 makrut lime leaves
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1 tsp 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
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Cilantro
Instructions
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Sauté aromatics
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In a large pot, lightly sauté diced red onion, bell pepper, ginger, and garlic until fragrant.
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Add curry paste
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Stir in red curry paste and cook 1–2 minutes to release aromas.
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Add liquids and chicken
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Pour in chicken broth, coconut milk, fish sauce, coconut aminos, lime leaves, and salt. Bring to a simmer.
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Add diced chicken breast, cooking until just tender, about 10 minutes.
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Finish and serve
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Stir in lime juice and adjust salt to taste. Remove lime leaves.
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Serve hot over zucchini noodles. Garnish with green onion and cilantro.
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Notes
Makrut lime leaves: Provide signature Thai citrus aroma; omit if unavailable or substitute with zest of lime.
Coconut aminos: Soy sauce alternative with a milder, sweeter flavor; can substitute with low-sodium soy sauce.
Zucchini noodles: For a lower-carb option; regular rice noodles can be used for a traditional feel.
Heat: Adjust red curry paste amount to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sauté · Simmer
- Cuisine: Thai / Southeast Asian