Thai Coconut Curry Soup

Protein (choose one)

    •    Chicken option:

    •    12 oz cooked chicken breast, shredded

    •    Shrimp option:

    •    1 lb medium shrimp, peeled and deveined

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Aromatics & Produce

    •    1 tbsp butter (or avocado oil if dairy free)

    •    1 small onion, diced

    •    1 red bell pepper, thinly sliced

    •    1 small zucchini, sliced into half moons

    •    5 oz shiitake mushrooms, sliced

    •    2 cloves garlic, minced

    •    1 tbsp fresh ginger, grated

    •    1–2 tbsp fresh cilantro, chopped (plus more for garnish)

    •    1 tbsp scallions, thinly sliced

    •    1 stalk lemongrass (2-inch piece, smashed) – optional but lovely

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Broth & Coconut Base

    •    1 can (12–14 oz) unsweetened full-fat coconut milk

    •    4–6 cups stock

    •    Chicken stock if using chicken

    •    Vegetable stock if using shrimp (keeps it lighter and cleaner)

    •    2 tbsp red curry paste (adjust to heat tolerance)

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Seasoning & Brightness

    •    1 tbsp fish sauce

    •    Zest and juice of 1 lime (or ~2 tbsp lime juice)

    •    Kosher salt and freshly ground black pepper, to taste

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Optional Add-Ins

    •    Rice option (more filling):

    •    Serve over or alongside cooked basmati rice

    •    Low-carb / keto-leaning:

    •    Skip rice, add extra zucchini or mushrooms

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Method

    1.    Build the base

Heat butter or oil in a large pot over medium heat.

Add onion, red pepper, zucchini, and mushrooms. Sauté 4–5 minutes until softened.

    2.    Wake up the aromatics

Stir in garlic, ginger, lemongrass, and red curry paste. Cook 30–60 seconds until fragrant.

    3.    Create the broth

Pour in stock and coconut milk. Bring to a gentle simmer (not a hard boil).

    4.    Protein moment

    •    Chicken: Add shredded chicken now and simmer 5–10 minutes to heat through.

    •    Shrimp: Add shrimp in the final 3–4 minutes, cooking just until pink and opaque.

    5.    Finish with intention

Remove lemongrass.

Stir in fish sauce, lime zest, lime juice, cilantro, and scallions.

Taste. Adjust salt, lime, or curry as needed.