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finished bowl of Easy Thai Chicken Soup with fresh cilantro garnish
Taha Ayad

Easy Thai Chicken Soup

Easy Thai Chicken Soup with coconut milk, tender chicken, and zucchini noodles. A creamy, comforting soup ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tbsp avocado oil
  • ¼ medium onion
  • 1 medium jalapeño
  • 1 ½ tbsp green curry paste
  • 2 cloves garlic
  • 6 cups chicken bone broth
  • 13.5 oz full-fat coconut milk
  • 1 medium red bell pepper
  • 1 ½ lb chicken breasts or thighs
  • 2 tbsp fish sauce
  • ¼ cup chopped cilantro
  • 2 medium zucchini
  • 1 lime

Method
 

  1. Heat oil in a saucepan and sauté onion until translucent.
  2. Stir in jalapeño, curry paste, and garlic until fragrant.
  3. Add broth and coconut milk and stir until smooth.
  4. Bring to a gentle simmer and add chicken, red pepper, and fish sauce.
  5. Simmer until chicken is just cooked through.
  6. Ladle soup over zucchini noodles and finish with cilantro and lime.

Notes

  1. Store soup and zucchini noodles separately.
  2. Reheat gently to avoid coconut milk separating.
  3. Freeze soup base only, without zucchini or herbs.
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