This Coconut Curry Chicken Soup with Quinoa is easy to make, healthy and ready in under 30 minutes. King of the thai comfort foods, this delicious red curry soup is full of veggies, gluten-free, and can be made paleo, vegan and low-carb with a few simple ingredient swaps. 

Coconut Curry Chicken Soup with Quinoa

Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 362 kcal
Author One Clever Chef


  • 2 tbsp coconut oil
  • 1 tbsp sambal oelek
  • 4 garlic cloves finely chopped
  • 2 tbsp red curry paste
  • 1 cup cooked chicken shredded
  • 2 tbsp maple syrup
  • 2 13.5 oz 400ml cans full-fat coconut milk
  • 3 cups chicken broth
  • 3/4 cup quinoa uncooked
  • juice of 1 lime
  • 8 leaves Thai basil torn
  • 2 tbsp fish sauce
  • 1 cup mushroom sliced
  • 1 red bell pepper sliced
  • 1 large carrot shredded
  • 1 large onion sliced


  • 3 green onion stalks chopped
  • 3 tbsp Thai basil torn


  1. Melt 2 tbsp coconut oil over medium heat in a large saucepan. Sauté onion, garlic, red curry paste and sambal oelek together for 5 minutes.
  2. Add chicken broth and quinoa, bring to a boil.
  3. Add the rest of the ingredients, reduce heat and simmer for 10 minutes, or until bell pepper is soft.

Recipe Notes

For a more traditional version of this soup, you may add 2 tbsp grated fresh ginger and 1 lemongrass stalk to the broth (Remove the lemongrass before serving).

Nutrition Facts
Coconut Curry Chicken Soup with Quinoa
Amount Per Serving (1 Serving)
Calories 362 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 17g106%
Cholesterol 17mg6%
Sodium 939mg41%
Potassium 629mg18%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 7g8%
Protein 12g24%
Vitamin A 3290IU66%
Vitamin C 42.2mg51%
Calcium 70mg7%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.