Red Curry Chicken Soup

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

Prep Time5

Cook Time54

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

2 Tb coconut oil
3 cloves garlic minced
1 Tb fresh ginger grated
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 Tb Thai red curry paste
4 c chicken broth
1 teaspoon cilantro dry
1 teaspoon sriracha more to taste
1 teaspoon coconut aminos
1 ½ lb chicken breasts boneless, skinless
13 oz coconut milk canned
5 oz water chestnuts canned, drained
1 teaspoon coconut sugar or honey (optional, omit for keto)
2 limes see instructions

US Customary - Metric

Instructions

To begin heat the coconut oil in a Dutch oven or soup pot. Add in the minced garlic and grated fresh ginger. Cook for just a minute.
Add in the Thai red curry paste and cook for one minute.
Pour in the chicken broth, salt, black pepper, coconut aminos, sriracha, cilantro, and the coconut sugar and stir it together.
Nestle the chicken down into the broth mixture. Bring it to a gentle boil, then reduce the heat and simmer for 20-30 minutes or until the chicken is cooked through and tender.
Transfer the cooked chicken to a cutting board and shred or cut it into bite sized pieces.
Add the shredded chicken to the soup along with the coconut milk, water chestnuts, coconut sugar and the juice of one of the limes. Cook it together for 2-3 minutes.
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.

See This Recipe:

https://cosmopolitancornbread.com/red-curry-chicken-soup/

Nutrition