- 2 Tbsp coconut oil
- 2 scallions, sliced thin, white and green parts separated
- 1 small red pepper, seeded and cut into 1/4-inch by 1-inch slices
- 2 Tbsp sliced fresh ginger
- 1½ tsp garlic powder
- 2 Tbsp Thai red curry paste
- 1 quart chicken broth
- 13.5 oz 1 can coconut cream (not cream of coconut)
- 1 (8 oz) boneless, skinless chicken thigh, cut into bite-sized pieces
- 8 large shrimp, peeled and deveined
- 6 oz button mushrooms, sliced
- 1 Tbsp tamari
- 1 Tbsp granulated erythritol
- 1 Tbsp fish sauce, plus more to taste
- 1 Tbsp fresh lime juice
- 2 Tbsp fresh cilantro leaves
- In a medium pot, heat the coconut oil over medium heat. Add the white part of scallions and the red pepper, ginger, garlic powder, and red curry paste and cook, stirring frequently until scallions and red pepper are softened, 5 minutes.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook uncovered for 20 minutes.
- Add the coconut cream, chicken, shrimp, and mushrooms. Simmer until chicken pieces and shrimp are just cooked through, 8 to 10 minutes.
- Add the tamari, erythritol, fish sauce, and lime juice. Cook for 3 minutes more. Taste, then adjust the flavor if desired with additional tamari, fish sauce, or lime juice.
- Ladle the soup into serving bowls, garnish with scallion greens and cilantro leaves, and serve.
This recipe is delicious. I agree with Sue above–I doubled the fish sauce and lime juice and halved the erythritol. Since this soup was only for me, I decided to add the mushrooms and the shrimp when I heated up my serving. That way the shrimp did not get rubbery from reheating and over cooking. I used my homemade bone broth to make this dish.
As mentioned in one of the reviews this is a keeper!! It is delicious and even like restaurant good!!!
It’s one of our most popular recipes. So glad you enjoyed it.
This was very good! I am already looking forward to making it again!
This recipe is AMAZING! I made it for a bridal shower and everyone raved about it… some went back for seconds, and few for thirds!! (I followed the recipe as written.) Well done on the creation of this, it is most certainly a do-over! CHEERS
Delicious. I used coconut milk. Didn’t have tamari or fish sauce. Used a little soy sauce. Only used chicken. Really easy to adapt.
I skipped the shrimp (son’s allergies), doubled the chicken, added sliced portabello mushrooms that were on their way out, and a great big handful of fresh spinach in the last few minutes. Followed all other steps as written. Fantastic flavor.
Made for my 18 year old son who follows the keto diet, but we all loved it!
This is so easy to make and taste so good!
Amazing! I followed the recipe – mostly. I planned for this recipe and thought I had red curry paste, but I had green and yellow only. Obviously, I used the green and it was spicy enough that I did not need to add the red chili pepper. I used shiitake mushrooms because that’s what I had and I added red bell pepper and fresh garlic too. OMG…this was amazing flavor and everyone went back for seconds. This is a definite keeper recipe.
This recipe is amazing! It’s super easy! I like it better that the one at my favorite Thai restaurant.
This recipe is delicious! You can do all chicken or all shrimp if you want to make it easier. My husband and I like a little more fish sauce and lime juice and about half the erythritol. If you use Mae Ploy red curry, use a bit less because it’s spicier than most red curry paste. This recipe would be pretty easy for a dinner party.