In the mood for some Thai take-out? Try our Thai Chicken Curry Soup- it’s just as good, and gluten-free! Made with creamy coconut milk, red curry, fresh ginger and garnished with cilantro, basil and lime. Serve it over authentic rice noodles, or simply omit the rice noodles to make this recipe Whole30 or Paleo compliant. Easy to throw together, so it’s perfect for any day of the week, or a fancy dinner date night in with your boo. It’s semi-spicy, making it kid-friendly, so your whole family can enjoy! Give it a try and let us know what you think in a comment below, or you can tag us on Instagram @upbeet_sisters! Check out Phuket, Thailand below, too!
Make It Quicker –
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- Dice and chop veggies and store in an air-tight container in the refrigerator for 2-3 days.
- Thaw chicken the night before so you have flexibility to make the meal the following morning or afternoon, depending on your schedule and children’s cooperation 😉
- Place all ingredients that do not require refrigeration on the counter prior to cooking.
- Use cooking time as a built-in lesson with your kids targeting measuring, pouring, counting, language/vocabulary, categorizing, sensory and cultural exploration!
Thai Chicken Curry Soup
Equipment
- Large Pot (6-12 quart)
Ingredients
- 1 tbsp coconut oil
- 1.5-2 lbs boneless, skinless chicken breast diced
- 3 medium-sized carrots diced
- 1 red bell pepper diced
- 1/4 C red onion diced
- 3 garlic cloves minced
- 1 tbsp ginger freshly grated
- 4 tbsp red thai curry paste
- 4 C chicken broth
- 1 14.5 oz coconut milk canned, full fat
- 2 tbsp coconut aminos
- 1/2 14 oz rice noodles pack use 1/2 of 14 oz pack
- salt & pepper to taste
- red pepper flakes to taste
- handful fresh cilantro plus more for serving
- handful fresh basil plus more for serving
- 1/2 lime juiced
Instructions
- Dice, chop, measure and prepare all ingredients.
- Season chicken with salt, pepper and red chili flakes.
- In a large pot, heat coconut oil over medium high heat. Add diced chicken and cook for about 5 minutes, tossing a few times. Don't worry if the chicken is not cooked all the way through here. Remove chicken from pot and set aside.
- To the same pot, add carrots, red bell pepper, and onion. Stirring frequently, cook until softened, about 3 minutes. Add garlic and ginger and stir until fragrant, about 1 minute.
- Add chicken broth, coconut milk, red curry, coconut aminos and chicken back to the pot. Bring to a boil.
- Once boiling, add rice noodles and cook for about 5 minutes or until noodles are soft and chicken is cooked all the way through.
- Add in cilantro, basil and lime juice. Season to taste.
- Garnish with extra cilantro, basil and lime wedges if desired. Enjoy!
My Trip To Thailand
This recipe brings me back to my favorite vacation my hubby and I took to Phuket, Thailand circa January 2016. It was our big vacay before we would decide to have babies, so we went ALL OUT! If you have never been, I highly recommend Thailand! We stayed in Surin and Kata Beach, which were both a dream. Amazing sunsets enjoyed at the beachside bar while sipping on caipirinha cocktails. Kygo music jamming in the background. Not a worry in the world. What I would do to go back.
We first stayed in Surin Beach at a hotel called Twinpalms. It was a short walk to the beach where we spent most our time. At Kata Beach, we splurged and stayed at The Shore at Katathani. When we got there they told us, “Welcome! We have upgraded you for free!” Thailand has the nicest and hardest working people I have ever met. If you go to Phuket, you MUST stay at this resort. Waking up with a panoramic view of the beautiful Andaman Sea is something that will forever be in my memory.
The food was absolutely delicious. It was about 100% humid, but we did not care. Beaches were so clean, the air super pure, and hospitality at it’s finest. Perfection.
You probably heard of Phi Phi Islands from the James Bond movie, The Beach. It is breathtaking in-person. We took a speedboat trip out there for a day excursion. Definitely worth every single penny. I hear it is has been hit hard by tourists, which has impacted the island’s beauty and peacefulness, but back in 2016 it was incredible.
So, if you’re looking to plan your next vacay post-covid, Phuket, Thailand will not disappoint. My husband and I talk about going back someday all the time.
Back to the soup talk. Tonight, I enjoyed a bowl of our Thai Chicken Curry Soup with my family, played some Kygo to set the mood, and sipped on a caipirinha, all while we watched a beautiful sunset from our backyard. Happy, happy, happy times.
We hope you enjoyed our post and recipe. Don’t forget to leave a comment if you do try our recipe, or if you would like to say hello! We love to hear from our readers!
Kristy Cikowski
Looks amazing!! Great job!!
UpBeet Sisters
Thank you so much! Let us know if you try it and what you think 🙂
Annie Miller
I’m adding these ingredients to my grocery list for next week and will be trying it as it looks delicious!! And the pics from your trip to Thailand are amazing! Adding that trip to our bucket list right now!
UpBeet Sisters
Thank you, Annie! We would love to hear any feedback you have if you try our recipe! And yes, Thailand is a must! Wishing I was there right now! 🙂