Whole30 Creamy Coconut Curry Soup
Dive into a bowl of wholesome indulgence with this Whole30 Creamy Coconut Curry Soup, a vibrant and flavorful dish designed to nourish the body and delight the palate. Packed with nutrient-rich veggies like zucchini, carrots, and bell peppers, and infused with the bold flavors of red curry paste, fresh ginger, and turmeric, this dairy-free and gluten-free soup is the perfect balance of creamy and spicy. Full-fat coconut milk adds velvety richness, while shredded chicken ensures a hearty and satisfying meal. Ready in under an hour, this easy-to-make comfort soup is ideal for meal prep or a cozy dinner, and it's topped with fresh cilantro and a hint of lime for a refreshing finish. Perfect for Whole30 or any clean-eating lifestyle, this recipe delivers a guilt-free taste of the tropics.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 inch fresh ginger
- 1 medium red bell pepper
- 2 medium carrots
- 1 cup shiitake mushrooms
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 medium zucchini
- 1 teaspoon ground turmeric
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups chicken breast, cooked and shredded
Instructions
Heat the coconut oil in a large pot over medium heat.
Chop the onion, mince the garlic, and grate the ginger. Add the onion to the pot and sauté for 3-4 minutes until soft.
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Slice the bell pepper and carrots into thin strips, and add them to the pot along with the sliced shiitake mushrooms. Sauté for 5 minutes until the vegetables begin to soften.
Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
Add the coconut milk, red curry paste, and fish sauce. Stir well to combine.
Cut the zucchini into half-moons and add it to the pot along with the ground turmeric. Simmer for another 8-10 minutes until the zucchini is tender.
Stir in the lime juice, chopped cilantro, sea salt, and black pepper.
Add the cooked and shredded chicken to the soup and heat through.
Serve the soup hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 8806 mg | 383% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 49.2 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 361 mg | 28% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 5018 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
