Thai chicken curry soup recipe

5 from 1 vote

A delicious, rich and completely Paleo Thai influenced curry soup full of goodness from the coconut milk, chicken and mushrooms.

Course Soup

Cuisine Thai

Keyword curry, soup, thai chicken

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 503kcal

Cost 10

Add the coconut oil and chicken to a large saucepan over medium heat. Toss the chicken in the oil and cook for about 2 minutes.
2 teaspoon coconut oil, 1 chicken breast
Add the onion, red bell pepper, and mushrooms to the saucepan and cook for just a minute. Season to taste with salt and pepper at this point.
1 onion, 1 red bell pepper, 1 cup button mushrooms, Sea salt and freshly ground black pepper to taste
Coat the meat and vegetables in the curry powder (add up to 3 tablespoon depending on how spicy you want the dish to be). Cook for just about 45 seconds.
2-3 tablespoon curry powder
Add the water or stock, almond flour, coconut milk, and fish sauce. Stir well. Allow the soup to simmer for 5 to 10 minutes until the vegetables are tender and the chicken is cooked through.
2 cups water or chicken stock, 1 tablespoon almond flour, 3 cups coconut milk, 1 tablespoon fish sauce
Adjust the seasoning, if needed, and top with the fresh coriander prior to serving.
½ teaspoon fresh coriander