Coconut Chicken Curry Soup
This Coconut Curry Chicken Soup recipe has lean meat, fresh vegetables, and a creamy spicy broth. Keto & Low carb, Whole30 approved. This recipe easy to meal prep, batch cook, or make ahead - instructions for Instant Pot or stove top below.
Equipment
- Large Pot
Ingredients
- 2 tablespoons coconut oil
- 1 onion chopped
- 4 cloves garlic minced
- 2 tablespoons Thai red curry paste
- 1 teaspoon fish sauce
- 2 lbs chicken breasts
- 4 cups chicken stock
- 2 carrots sliced
- 2 zucchini chopped
- 1 bell pepper seeded and chopped
- 1 teaspoon Crushed Red Pepper Flakes optional
- 1 cup chopped cilantro
- 1 13.5 ounce can unsweetened coconut milk
Instructions
- To a large pot, add the coconut oil, onion, garlic, and cook for 5 minutes until the vegetables begin to soften.
- Add the curry paste, fish sauce, and stir into the vegetables. Add the chicken breast to the pot. Pour chicken stock into the soup and add the carrots, zucchini, bell pepper, and red pepper flakes.
- Bring to a boil, the reduce heat and and cook for 35 minutes until vegetables are tender and chicken has cooked through.
- Stir in the chopped cilantro, and save some to garnish. Add in the coconut milk. Stir well, and serve over cauliflower rice.
- Store leftover soup in an airtight container for up to 3 days.
Notes
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Calories: 375kcal
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