Thai Chicken Coconut Curry Soup
A flavorful and comforting Thai-inspired soup combining tender chicken, coconut milk, and aromatic spices for a satisfying meal.
Ingredients
Oil
- 3 tablespoons coconut oil (olive oil may be substituted)
Vegetables
- 1 medium/large sweet Vidalia or yellow onion (diced small)
- 1 pound boneless skinless chicken breast (diced into bite-sized pieces)
- 3 to 5 cloves garlic (finely minced or pressed)
- 2 to 3 teaspoons ground ginger (or 1 tablespoon fresh ginger, finely chopped)
- 2 teaspoons ground coriander
- 2 14-ounce cans coconut milk (full-fat and lite; avoid two lite cans)
- 1 15-ounce can chicken stock (reduced sodium preferred)
- 1 to 1 1/2 cups shredded carrots
- 1 4-ounce jar Thai red curry paste
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper (freshly ground, or to taste)
- about 3 cups fresh spinach leaves (loosely packed)
- 1/4 cup fresh cilantro (finely chopped for garnishing (basil may be substituted))
- 1 to 2 tablespoons lime juice
- 1 to 2 tablespoons brown sugar (optional, to taste)
Optional
- naan (for serving)
Instructions
- In a large pot, sauté onion in oil until softened (~5 min).
- Add chicken and cook until done (~5 min), flipping often.
- Stir in garlic, ginger, and coriander; cook for 1 min until fragrant.
- Add coconut milk, chicken stock, carrots, curry paste, salt, and pepper; bring to a gentle boil and cook until carrots are tender (~5 min).
- Turn off heat, add spinach, cilantro, lime juice, and stir until spinach wilts (~1-2 min). Adjust seasoning and sweetness to taste.
Notes
Adjust seasoning and spice level to your preference. Serve with naan if desired.