Thai Red Curry and Chicken Soup

This soup is a Thai and Indian Fusion. It is super quick to throw together. You just don’t want to heat it up too high, or the coconut cream will separate. It will still be good to eat, it just won’t look as pretty. This soup also tastes good with Shirataki Miracle Noodle Fettuccine. Kind of like a yummy Ramen. I gave a list of garnishes that I’ve used on the soup at different times. Sometimes I use them all.


•2 Tbls. Coconut Oil

•1/3 Cup Onions, diced

•2 Tbls + 1 tsp. Curry Powder

•4 Tbls. Red Curry Paste

•1 tsp. Garam Masala

•4 Cups Chicken Broth

•1 13.5 oz. Can of Coconut Cream or Full Fat Can of Coconut Milk

•1 small lime, juiced or 1/2 of a large lime

•2 Tbls. Sugar Free Ketchup

•3 Tbls. Fish Sauce

•4 Cups Cooked Chicken

•1 Cup Fresh Spinach, Chopped

•1/2 Cup Cremini Mushrooms

Garnishes: Optional but really adds to the flavor

I’ve put all these on this soup at different times depending on what I had

•Shirataki Miracle Noodles Fettuccine (prepared to their directions)

•Thai Hot Chili Oil

•Thai Basil



•Lime Wedges

•Bean Sprouts

•Salted Macadamia Nuts, Chopped


1.) In a large pot over medium heat add Coconut Oil, Onions and Curry Powder, Red Curry Paste and Garam Masala. Sauté until onions become opaque. (Make sure to keep mixture moving so spices don’t burn.)

2.) Add in everything else. Slowly bring up temperature to a low/medium, so you don’t break the coconut milk. Heat through.

3.) Garnish with whichever garnishes you like from the list.

Notes: Products I used Red Boat Fish Sauce, Trader Joe’s Can of Coconut Cream, Walden Farms Sugar Free Ketchup, Thai Kitchen Red Curry Paste

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