Easy Thai Coconut Curry Chicken Soup | Easy Recipe, High Protein

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

curry paste

💰Cheaper: homemade curry powder

Homemade curry powder can be more cost-effective.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a lower-calorie protein option.

fish sauce

💰Cheaper: soy sauce

Soy sauce is easier to find and less expensive.

Preheat the air fryer to 400° F for 2-3 minutes.

Place chicken breasts in the air fryer tray, season with avocado oil spray and sea salt on both sides.

Air fry the chicken at 400° F for about 15 minutes, flipping halfway through, until the internal temperature reaches 165° F.

Dice half of a yellow onion and place it in a bowl.

Heat a medium-sized pot over medium-high heat and add 1-2 tablespoons of olive oil.

Add the diced onions to the pot and stir occasionally, cooking for approximately 5 minutes.

Add a pinch of salt and a crack of black pepper to the onions.

Add 1/4 teaspoon of ground ginger and 3 tablespoons of minced garlic from a jar to the pot.

Reduce heat to medium-low and add 4 tablespoons of Thai yellow curry, stirring to combine and cook for 30 seconds until fragrant.

Add a little over 3 cups of chicken broth and 3 cups of water to the pot, stirring to combine.

Raise the heat to medium-high and bring the mixture to a slow boil.

Add the juice of 1 lime to the pot and scrape the bottom to incorporate flavors.

Add uncooked white rice noodles directly to the pot.

Once at a rolling low boil, add 1 can of unsweetened coconut milk and reduce heat to medium-medium low.

Stir in the roughly shredded chicken and bring it back to a simmer, cooking for about 10 minutes.

Prepare the garnish by separating the whites from the greens of the scallion and chopping both.

Chop fresh parsley for garnish, using it in the soup and as a topping.

Stir the chopped parsley, white part of the scallion, and some green part of the scallion into the soup before serving.

Garnish the soup with extra green onion, parsley, and a squeeze of lime juice before tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens