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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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
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!
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.
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