Red Curry Chicken Soup (GF, Paleo, Keto)

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A creamy chicken soup with the warm flavor of Thai red curry, and a crunch of water chestnuts.

A creamy chicken soup with the warm flavor of Thai red curry, and a crunch of water chestnuts.

This soup has tender chicken and a wonder flavor, and cooks up quite quickly.

To Make Red Curry Chicken Soup you will need:

  • boneless, skinless chicken breasts
  • avocado oil
  • salt
  • black pepper
  • garlic
  • fresh ginger
  • Thai red curry paste
  • chicken broth
  • water chestnuts
  • coconut aminos
  • sriracha
  • coconut sugar
  • coconut oil
  • cilantro
  • coconut milk
  • limes
  • soup pot (Dutch oven)
  • baking sheet
  • parchment paper
  • cutting board

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A creamy chicken soup with the warm flavor of Thai red curry, and a crunch of water chestnuts.

To begin, preheat your oven to 375 degrees.

Line a baking sheet with parchment paper and place some boneless, skinless chicken breasts on it.

Brush the chicken with the avocado oil, and sprinkle them with salt and pepper.

Bake the chicken until it is cooked through, about 30-40 minutes or until it reads 165°(F) with a meat thermometer.

chicken breasts on a parchment paper lined baking sheet

When the chicken is almost done baking, heat the coconut oil in a Dutch oven or other large soup pot, over medium heat.

Add in minced garlic and freshly grated ginger and cook for just a minute, until it is fragrant.

fresh ginger on a cutting board

Add in Thai red curry paste, and cook for one minute.

red Thai curry paste in a Dutch oven

Pour in chicken broth, and stir it together. Heat the broth to a boil, reduce the heat and simmer for 2-3 minutes.

When your chicken is finished baking, carefully shred it on a cutting board.

Add the shredded chicken to the soup, along with the coconut aminos, sriracha, water chestnuts, cilantro and coconut sugar. Cook it together for 2-3 minutes.

Add in coconut milk and the juice of a lime. Heat the soup through.

Serve the soup with additional lime wedges for garnish. (optional)

Enjoy.

A creamy chicken soup with the warm flavor of Thai red curry, and a crunch of water chestnuts.

Recipe Tips:

The chicken can be cooked ahead of time, to make this a very quick meal for a busy day.

Another short cut is to use rotisserie chicken from your grocery store.

Chicken thighs can be used instead of chicken breasts if you wish.

Try adding bamboo shoots to this as well.

A creamy chicken soup with the warm flavor of Thai red curry, and a crunch of water chestnuts.
A creamy chicken soup with the warm flavor of Thai red curry, and a crunch of water chestnuts.

Red Curry Chicken Soup

Constance Smith – Cosmopolitan Cornbread
Red Curry Chicken Soup – A creamy chicken soup with the warm flavor of Thai red curry, and a crunch of water chestnuts.
5 from 2 votes
Prep Time 5 minutes
Cook Time 54 minutes
Course Entrées – Main Dishes, Paleo or Low Carb, Soups and Stews
Cuisine American
Servings 4
Calories 532 kcal

Ingredients
  

  • 1 1/2 lb chicken breasts, boneless, skinless
  • 1 Tb avocado oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tb coconut oil
  • 3 cloves garlic, minced
  • 1 Tb fresh ginger, grated
  • 2 Tb Thai red curry paste
  • 4 c chicken broth
  • 5 oz. water chestnuts, canned, drained
  • 1 teaspoon coconut aminos
  • 1 teaspoon cilantro, dry
  • 1 teaspoon sriracha, more to taste
  • 13 oz coconut milk, canned
  • 2 limes, see instructions

Instructions
 

  • To begin, preheat your oven to 375°(F).
  • Line a baking sheet with parchment paper and place your chicken breasts on it.
  • Brush the chicken with the avocado oil, and sprinkle with the salt and pepper.
  • Bake the chicken until it is cooked through, about 30-40 minutes or until it reads 165°(F) with a meat thermometer.
  • When the chicken is almost done baking, heat the coconut oil in a Dutch oven or other large soup pot, over medium heat. Add in the garlic and ginger and cook for just a minute, until it is fragrant.
  • Add in the Thai red curry paste, and cook for one minute.
  • Pour in the chicken broth, and stir it together. Heat the broth to a boil, reduce the heat and simmer for 2-3 minutes.
  • When your chicken is finished baking, carefully shred it on a cutting board.
  • Add the shredded chicken to the soup, along with the coconut aminos, sriracha, water chestnuts, cilantro and the coconut sugar. Cook it together for 2-3 minutes.
  • Add in the coconut milk and the juice of one of the limes. Heat through.
  • Serve the soup with additional lime wedges for garnish.
  • Enjoy!

Notes

The chicken can be cooked ahead of time, to make this a very quick meal for a busy day. Another short cut is to use rotisserie chicken from your grocery store.
 
Chicken thighs can be used instead of chicken breasts if you wish.
 
Try adding bamboo shoots to this as well.

Nutrition

Calories: 532kcalCarbohydrates: 16gProtein: 41gFat: 36gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 114mgSodium: 1432mgPotassium: 995mgFiber: 3gSugar: 4gVitamin A: 1259IUVitamin C: 16mgCalcium: 64mgIron: 5mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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