Chicken and zucchini curry soup

Chicken and zucchini curry soup

The warm and inviting scent of curry that fills the house when you make this bright, fresh low-carb soup is irresistible. Tender chicken and crispy zucchini are the stars of this coconut-infused flavor wonder!

Chicken and zucchini curry soup

The warm and inviting scent of curry that fills the house when you make this bright, fresh low-carb soup is irresistible. Tender chicken and crispy zucchini are the stars of this coconut-infused flavor wonder!
USMetric
2 servingservings

Ingredients

  • 2 tbsp 2 tbsp olive oil, divided
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 2 2 white onion, finely choppedwhite onions, finely chopped
  • ¾ cup 175 ml coconut milk
  • 2 cups 475 ml water
  • 3 tbsp 3 tbsp green curry paste
  • 1 tbsp 1 tbsp fresh parsley or fresh cilantro, finely chopped
  • 1 lb 450 g boneless, skinless chicken breast, cut into small piecesboneless, skinless chicken breasts, cut into small pieces
  • 1 1 large zucchini
  • salt and ground black pepper

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Heat half of the olive oil in a saucepan over medium heat. Add the garlic and onions and cook over low heat, stirring frequently. Do not let the onion turn brown.
  2. Add the coconut milk, water, the curry paste, and the parsley. Simmer for a few minutes.
  3. Mix well, then add the chicken and simmer until the chicken is cooked through.
  4. While the soup is cooking, thinly slice the zucchini. Heat the rest of the olive oil in a skillet over medium-high heat. Add the zucchini and cook until just tender, about 5 to 10 minutes. Season with salt and pepper.
  5. Right before serving, add the zucchini to the soup. Enjoy!

About the recipe

This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"

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5 comments

  1. 1 comment removed
  2. Andrea
    Great meal! A couple of cooking suggestions!
    1) Don't add the cilantro or parsley until the very end, or it will turn brown.
    2) Consider blending the part of the coconut soup base with half of the zucchini to incorporate the the squash flavor into the soup. Then pour it all into the main pot for a flavorful mix.
    3) a few drops of sesame oil worked well as a finishing touch at the end!
    4) I added chicken broth powder to give more flavor--- depending on how salty for curry paste is...

    was delicious and my kids enjoyed it!

  3. Jennifer Waters
    When your recipes call for coconut milk, is it usually the thicker canned milk, or the drinkable milk from a carton? Thanks!
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    When your recipes call for coconut milk, is it usually the thicker canned milk, or the drinkable milk from a carton? Thanks!

    Unless otherwise specified, you can use the drinkable coconut milk from the carton.

  5. Lilly Evans
    Is there a commercial Thai green curry paste that doesn’t contain seed oils?
  6. Judith
    I use green onions because they have more nutrition than just sugar as in regular, large onions of any color. I also zoodle my zucchini and don't use the large zucchini because they have more "natural" sugar that we don't need. But I LOVE zoodles and even make them out of carrots as well.

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