Description
Warm up with a comforting bowl of Thai-inspired curry chicken soup. This fragrant and flavorful dish is a perfect blend of creamy coconut milk, spicy red curry paste, tender chicken, and a variety of vegetables, all simmered together to create a delicious and satisfying meal.
Ingredients
Scale
Chicken Soup:
- 1 tablespoon coconut oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (14 oz) full-fat coconut milk
- 2 cups cooked and shredded chicken breast
- 1 red bell pepper (thinly sliced)
- 1 cup mushrooms (sliced)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/4 teaspoon salt (or to taste)
- 2 cups baby spinach
- fresh cilantro and lime wedges for serving
- optional: thinly sliced Thai chili or jalapeño for heat
Instructions
- Sauté Aromatics: In a large pot, heat coconut oil and sauté onion until softened. Add garlic, ginger, and red curry paste, cook until fragrant.
- Add Broth and Coconut Milk: Pour in chicken broth and coconut milk, bring to a simmer.
- Cook Chicken and Vegetables: Add chicken, bell pepper, mushrooms, fish sauce, lime juice, brown sugar, and salt. Simmer until vegetables are tender.
- Finish Soup: Stir in baby spinach, cook until wilted. Adjust seasoning if needed.
- Serve: Garnish with cilantro, lime wedges, and chili slices. Serve hot.
Notes
- For a vegetarian version, swap the chicken for tofu and use vegetable broth.
- You can also serve this soup over rice noodles or jasmine rice for a more filling meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg