Name: Thai Coconut Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp extra virgin olive oil; 1 small yellow onion (diced); 1 lb. chicken breast (boneless skinless, cubed); Sea salt and black pepper (to taste); 3-4 garlic cloves (minced); 1 inch ginger (peeled and minced); 1½ tsp ground coriander; 3 tbsp Thai red curry paste; 1 medium green bell pepper (diced); 1 medium red bell pepper (diced); 1 medium yellow bell pepper (diced); 14 oz. full-fat coconut milk (can); 2 cups baby spinach; 2 tbsp lime juice; 1 tbsp maple syrup; 3 tbsp fresh cilantro (chopped); 1 large lime (cut into thin half round slices)

Thai Coconut Curry Soup

Thai Coconut Curry Soup is a creamy, aromatic, Thai-inspired chicken soup made with red curry paste, coconut milk, ginger, garlic, colorful bell peppers, and spinach. It’s mildly spicy, savory, and slightly sweet.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Dinner, Main Course

Cuisine Asian, International, Thai

Servings servings

Calories 459 kcal

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Ingredients

2 tbsp extra virgin olive oil
1 small yellow onion diced
1 lb. chicken breast boneless skinless, cubed
Sea salt and black pepper to taste
3-4 garlic cloves minced
1 inch ginger peeled and minced
1½ tsp ground coriander
3 tbsp Thai red curry paste
1 medium green bell pepper diced
1 medium red bell pepper diced
1 medium yellow bell pepper diced
14 oz. full-fat coconut milk can
2 cups baby spinach
2 tbsp lime juice
1 tbsp maple syrup
3 tbsp fresh cilantro chopped
1 large lime cut into thin half round slices

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Instructions

Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes.
Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste.
Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.
Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.
Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple syrup. Taste and adjust seasonings, as desired. Serve immediately topped with fresh cilantro and lime slices, if desired. Enjoy!

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Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 459kcal (23%)Carbohydrates: 18g (6%)Protein: 28g (56%)Fat: 32g (49%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 73mg (24%)Sodium: 162mg (7%)Potassium: 990mg (28%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 4346IU (87%)Vitamin C: 134mg (162%)Calcium: 88mg (9%)Iron: 5mg (28%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken, comfort food, quick, spicy

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Thai Coconut Curry Soup