Thai Chicken Yellow Curry Soup
A Thai food lover's dream, this easy, healthy Thai Chicken Yellow Curry Soup is loaded with fresh vegetables and so easy to make! You'll love how rich and flavorful this meal is!
Servings: 4 Servings
Calories: 600kcal
Equipment
Ingredients
- 1 Tbsp avocado oil
- 1 small yellow onion diced
- 5 cloves garlic minced
- 3 Tbsp yellow curry paste or 2 Tbsp yellow curry powder
- 1 Tbsp fresh ginger peeled and grated
- 2 large carrots chopped
- 1 zucchini squash chopped
- 1 red bell pepper chopped
- 2 large chicken breasts chopped into bite sizes
- 1 (15-oz) can full-fat coconut milk
- 3 cups chicken broth
- 1 Tbsp pure maple syrup or sugar
- 1 to 2 tsp fish sauce optional
- 1 tsp sea salt to taste
- ¼ cup Thai basil optional*
Instructions
- Heat the avocado oil in a thick-bottomed large pot (I use my Dutch oven) over medium heat. Add the yellow onion and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften.
- Stir in the curry paste, garlic, and ginger and cook for another 1 to 2 minutes, until fragrant.
- Add the carrots and bell pepper to the pot. Cover and cook for 3 to 4 minutes, or until the vegetables are beginning to soften.
- Stir in the chopped chicken breasts and zucchini.
- Pour the coconut milk, chicken stock, pure maple syrup, fish sauce, and sea salt into the pot and bring everything to a full boil.
- Reduce the heat to medium and cook, stirring occasionally, for 20 minutes, or until the vegetables reach your desired level of doneness and the chicken is cooked through. Stir in the fresh basil just before serving.
- Serve the chicken curry soup in big bowls, and enjoy! If you’d like, you can serve it with steamed brown rice, white rice, or coconut rice.
Notes
*You can also use regular basil if you can’t find Thai basil. If adding, stir the basil into the curry soup just before serving it.
Store any leftover Thai curry soup in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1Serving (of 4) | Calories: 600kcal | Carbohydrates: 20g | Protein: 39g | Fat: 36g | Fiber: 4g | Sugar: 9g