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Thai Red Curry Coconut Soup with Chicken and Bamboo Shoots
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Built by the community using chicken breast, avocado oil, sea salt, black pepper, coconut oil, garlic, ginger, thai red curry paste, chicken broth, bamboo shoot, coconut aminos, sriracha, coconut sugar, lime, coconut milk, cilantro, soup
A fragrant, velvety Thai-inspired soup brimming with tender chicken, crisp bamboo shoots, and a rich coconut milk broth spiked with red curry paste, ginger, and a hit of lime. Ready in under 40 minutes and deeply satisfying.
Cooking Ability Level
Prep
15 mins
Cook
25 mins
Serves
3
Difficulty
Easy
Budget
Reasonable
Calories
420
Ingredients
- 2 chicken breasts, sliced thin into bite-sized strips
- 1 tbsp avocado oil
- 1 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2–3 tbsp Thai red curry paste
- 400ml (1 can) coconut milk
- 400ml chicken broth
- 220g tinned bamboo shoots, drained and rinsed
- 2 tbsp coconut aminos
- 1 tbsp sriracha (plus more to taste)
- 1 tsp coconut sugar
- Juice of 1 lime
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp black pepper
- Small handful of fresh cilantro, roughly chopped, to serve
- Lime wedges, to serve
Method
1. Heat the avocado oil and coconut oil together in a large saucepan or soup pot over medium-high heat.
2. Add the garlic and ginger and stir-fry for 60 seconds until fragrant, being careful not to burn them.
3. Add the Thai red curry paste and cook for a further 1–2 minutes, stirring constantly, until it darkens slightly and smells deeply aromatic.
4. Add the sliced chicken strips and toss to coat in the paste. Cook for 3–4 minutes, stirring often, until the chicken is sealed on all sides.
5. Pour in the chicken broth and stir to deglaze the pan, scraping up any paste from the bottom.
6. Add the coconut milk, bamboo shoots, coconut aminos, sriracha, and coconut sugar. Stir well to combine.
7. Bring the soup to a gentle simmer and cook uncovered for 12–15 minutes, until the chicken is cooked through and the broth has developed in flavour.
8. Stir in the lime juice and season with sea salt and black pepper to taste. Add more sriracha if you like extra heat.
9. Ladle into bowls, scatter generously with fresh cilantro, and serve with lime wedges on the side. Serve as is or over steamed rice for a heartier meal.
Nutrition per Serving
420
Calories
34g
Protein
12g
Carbs
27g
Fat
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