Thai Red Curry Soup
This Thai Red Curry Soup is packed with veggies and flavor! It's quick to make, gluten and dairy free and can easily be made vegan.
Ingredients
- 1.5 cups white onion chopped, about 1/2 a large white onion
- 1 tbsp olive oil or any kind of oil, butter or coconut oil
- 1/2 tsp kosher salt reduce by half if using table salt
- 8 cloves garlic minced or pressed
- 2 in fresh ginger about 2 tsp fresh grated ginger, can sub ginger paste
- 4 tbsp red curry paste I use Mae Ploy brand, can use less if don't like spicy
- 1 chicken breast cooked shredded, can sub rotisserie. Omit if making vegan
- 4 cups low sodium chicken broth Sub vegetable broth if making vegan
- 2 cups lacinato kale chopped, can sub curly kale, spinach, cabbage, collard or mustard greens
- 2 cups butternut squash diced, can sub any kind of potato
- 13.5 oz coconut milk 1 can of coconut milk, I recommend full fat but can sub low fat coconut milk, whole milk or 1 cup heavy cream
- 3 green onions chopped
- 1/4 cup cilantro chopped
Instructions
- In a large pot, saute the onions with the oil and salt over medium heat until begging to become translucent, about 3-5 minutes. Add garlic, ginger and red curry paste and stir until well combined 30-60 second more.
- Add chicken breast to pot. Cut in half to reduce cooking time. Pour chicken broth over, stir everything, cover and let cook over medium heat for 8 minutes or until chicken is cooked through. Remove chicken breast, shred with a fork and return to pot.
- Add kale and butternut squash and cook 5 minutes more until squash is tender. Reduce heat to low and add coconut milk. Make sure to vigorously shake the can before opening to mix. Stir together and turn off heat. Add green onions and cilantro, reserving a small amount for topping if desired.
Nutrition
Calories: 413kcalCarbohydrates: 24gProtein: 21gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 36mgSodium: 454mgPotassium: 1062mgFiber: 4gSugar: 6gVitamin A: 11028IUVitamin C: 36mgCalcium: 143mgIron: 5mg
Tried this recipe?Let us know how it was!