RED CURRY CHICKEN SOUP (GF, DF, PALEO)


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When you need a cozy meal to enjoy on a cold day, or you’re looking for a nourishing healthy meal to prep for you and your family, this red curry chicken soup is a great choice. Made with Thai red curry paste, coconut aminos, chicken broth, ginger and bell peppers, this soup is what I consider soul food. While these instructions are for a stove top soup, this one also works great in a slow cooker, which I’ve included instructions for as well. Not only is this soup absolutely delicious, it’s also gluten-free, paleo and Whole 30 approved!

Red Curry Chicken Soup Ingredients

Onion, Garlic & Ginger: The building blocks of pretty much any soup recipe is onion and garlic. They add a base of beautiful flavor to soup and perfectly caramelize in the pot to prepare it for the other ingredients. Adding ginger into the mix perfectly creates the building blocks for the curry paste flavor to be added in later on.

Spices: The spices you’ll need for this recipe are simple, just black pepper and red pepper flakes. Considering there is so much flavor coming from the ginger and garlic already, along with the saltiness of the coconut aminos, this is really all you need. You can adjust the spices to your liking as well.

Red Curry Paste: I’m very picky about which red curry paste I use, and try to exclusively use Thai Kitchen red curry paste, it’s the best! There are many other brands that you could use as well but that one is definitely my favorite. Try this recipe with green curry paste as well!

Chicken Broth: Chicken broth serves as the main liquid in the recipe. Depending on how you prefer the thickness of your chili, you can add less of more of the broth. As you guys probably know by now, my absolute favorite broth is Kettle & Fire. You can use my code JENN20 here to save money on your order!

Coconut Aminos:  If you’ve never tried using coconut aminos before, it is a soy-free and gluten-free substitute for soy sauce that tastes practically identical. If you only have regular soy sauce on hand, that works perfectly too!

Chicken Breasts: For the red curry soup, I recommend using boneless, skinless chicken breasts. You could also use boneless, skinless chicken thighs as a replacement but I prefer the breasts in this recipe because it shreds much better than thighs. The recipe calls for already cooked chicken, so you if you need to bake it before I typically bake my chicken breasts for 30 minutes on 400 degrees. I’ve also made this with turkey breast before and it was delicious!

Peppers & Mushrooms: Sliced red bell peppers and mushrooms add texture to the soup. I love having this component because of the textures, but also because it’s some extra veggies of your plate. You can use any other vegetables you like or have on hand as well.

Lime, Cilantro & Green Onion: Some lime juice, fresh cilantro and chopped green onions are the finishing touches of the soup. I love pairing cilantro and lime with spicy recipes because the contrast is so tasty. Be sure to save some extra cilantro to top off each soup both with, alongside any other topping you prefer such as sesame seeds.


How To Make Red Curry Chicken Soup

Step One: See below for slow cooker instructions. Begin by heating the avocado oil on a stovetop over medium-high heat in a large pot.

Step Two: Add the chopped onion, garlic and ginger to the pot and sauté until the onions are translucent, about 10 minutes, stirring regularly.

Step Three: Add in the black pepper, red pepper flakes and red curry paste and stir. Let simmer for 3-5 minutes, until aromatic.

Step Four: Next, add in the sliced bell pepper and mushrooms and stir. Sauté for 5-10 minutes, then pour in the coconut aminos and chicken broth.

Step Five: Cover the pot, reduce heat to medium, and simmer for 20-30 minutes. The bell peppers should be tender to a fork.

Step Six: Uncover the pot, add in the shredded chicken and lime juice and stir. Stir in about half of the cilantro and green onion, reserving the rest for topping.

Step Seven: Let the soup simmer on low until serving, then top with the reserved cilantro and green onion. Store in an airtight container in the refrigerator for up to five days or in the freezer for up to a month.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


RED CURRY CHICKEN SOUP (GF, DF, PALEO)

Recipe by Jenn Lueke
Servings

4-6

servings
Prep time

15

minutes
Cooking time

45

minutes
Diet

Gluten-Free, Grain-Free, Paleo, Whole30

When you need a cozy meal to enjoy on a cold day, or you’re looking for a nourishing healthy meal to prep for you and your family, this red curry chicken soup is a great choice. Made with Thai red curry paste, coconut aminos, chicken broth, ginger and bell peppers, this soup is what I consider soul food. While these instructions are for a stove top soup, this one also works great in a slow cooker, which I’ve included instructions for as well. Not only is this soup absolutely delicious, it’s also gluten-free, paleo and Whole 30 approved!

Ingredients

  • 2 tbsp avocado or olive oil

  • 1 yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 inch ginger, grated

  • 1/2 tsp black pepper

  • 1/4 tsp red pepper flakes

  • 3 tbsp thai red curry paste

  • 1 red bell pepper, thinly sliced

  • 2 cups sliced mushrooms

  • 1/4 cup coconut aminos

  • 4 cups chicken broth

  • 2-3 cups cooked chicken, shredded

  • 2 tbsp lime juice

  • 1/3 cup fresh cilantro, chopped

  • 4 green onions, chopped

Directions

  • See below for slow cooker instructions. Begin by heating the avocado oil on a stovetop over medium-high heat in a large pot.
  • Add the chopped onion, garlic and ginger to the pot and sauté until the onions are translucent, about 10 minutes, stirring regularly.
  • Add in the black pepper, red pepper flakes and red curry paste and stir. Let simmer for 3-5 minutes, until aromatic.
  • Next, add in the sliced bell pepper and mushrooms and stir. Sauté for 5-10 minutes, then pour in the coconut aminos and chicken broth.
  • Cover the pot, reduce heat to medium, and simmer for 20-30 minutes. The bell peppers should be tender to a fork.
  • Uncover the pot, add in the shredded chicken and lime juice and stir. Stir in about half of the cilantro and green onion, reserving the rest for topping.
  • Let the soup simmer on low until serving, then top with the reserved cilantro and green onion. Store in an airtight container in the refrigerator for up to five days or in the freezer for up to a month.

Notes

  • Slow cooker instructions: Set slow cooker to high – 8 hours. First add the onion, garlic, ginger, black pepper, pepper flakes, curry paste, coconut aminos and chicken broth. If you’d like to cook the chicken in the broth, add 2 large raw chicken breasts. Cover and cook for 4 hours. Remove the chicken and shred, then place it back in the slow cooker. Add in the bell peppers and mushrooms, then cook for 2-4 more hours. Before serving, add in the lime juice, cilantro and green onion. Store in the refrigerator for up to five days or freeze in an airtight container.

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