Whole30 Creamy Coconut Curry Soup

Dive into the rich, velvety flavors of this Whole30 Creamy Coconut Curry Soup—a nourishing, dairy-free dish that's brimming with bold spices and wholesome ingredients. This comforting soup combines the creamy goodness of full-fat coconut milk with the vibrant heat of red curry paste, balanced by fresh lime juice and cilantro for a zesty finish. Packed with nutrient-dense vegetables like zucchini, carrots, and shiitake mushrooms, and protein-rich shredded chicken, it’s a complete meal that satisfies and energizes. Perfect for a health-conscious lifestyle, this one-pot wonder is quick to prepare yet loaded with complex, layered flavors. Whether you're following a Whole30 plan or just craving a warming, flavorful soup, this recipe is a guaranteed crowd-pleaser.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Chop the onion, mince the garlic, and grate the ginger. Add the onion to the pot and sauté for 3-4 minutes until soft.

Step 3

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Step 4

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.

Step 5

Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.

Step 6

Add the coconut milk, red curry paste, and fish sauce. Stir well to combine.

Step 7

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.

Step 8

Stir in the lime juice, chopped cilantro, sea salt, and black pepper.

Step 9

Add the cooked and shredded chicken to the soup and heat through.

Step 10

Serve the soup hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2661.7g)

Amount per serving	% Daily Value*
Calories	2383.6

Total Fat 144.9g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 425mg	0%
Sodium 8806.2mg	0%
Total Carbohydrate 93.4g	0%
Dietary Fiber 22.8g	0%
Total Sugars 49.2g
Protein 187.5g	0%

Vitamin D 37.6IU	0%
Calcium 360.7mg	0%
Iron 25.2mg	0%
Potassium 5018.3mg	0%

*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.

Source of Calories

Fat: 53.7%

Protein: 30.9%

Carbs: 15.4%