Thai Chicken Coconut Curry Soup
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8 servings
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Calories
172 kcal
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Course
Lunch
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Cuisine
International
Thai Chicken Coconut Curry Soup
Description
Cooking starts by sautéing onion in coconut oil until softened, followed by browning diced chicken breast. Garlic, ginger, and ground coriander add depth and fragrance before adding the liquids: full-fat and lite coconut milk combined with reduced sodium chicken stock. Thai red curry paste is incorporated to introduce heat and characteristic curry flavors, and shredded carrots lend mild sweetness and texture. The mixture is gently simmered to meld flavors and soften vegetables.
At the end, fresh spinach and chopped cilantro are stirred in off the heat to wilt the greens gently, preserving brightness. Lime juice adds acidity to balance richness, and optional brown sugar enhances flavor harmony without sweetness. The soup is creamy, mildly spicy, and herbaceous with tender chicken pieces and softened carrots. It serves well on its own or alongside warm naan bread.
Leftovers store well refrigerated up to five days or frozen for four months, making this soup convenient for meal prep or enjoying later. Adjusting the level of red curry paste and seasoning at the end allows tailoring the heat and saltiness.
Ingredients
- 3 tablespoons coconut oil olive oil may be substituted
- 1 onion diced small, medium/large sweet Vidalia or yellow onion
- 1 pound chicken breast diced into bite-sized pieces, boneless, skinless
- 3 to 5 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger finely chopped, or 1 tablespoon fresh ginger
- 2 teaspoons ground coriander
- coconut milk I used one can full-fat, one lite; I don't recommend using two cans of lite - too watery, two 14-ounce cans
- chicken stock I used reduced sodium, one 15-ounce can
- 1 to 1 ½ cups carrot shredded
- 1 (4 ounce) Thai red curry paste added to taste (read blog post for more details; I use the whole jar. Start with 1/3 to 1/2 of the jar if you're new to Thai red curry paste or are very sensitive to spicy food, jar
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- spinach loosely packed, fresh leaves, about 3 cups
- ¼ cup cilantro finely chopped for garnishing (basil may be substituted, fresh
- 1 to 2 tablespoons lime juice
- 1 to 2 tablespoons brown sugar optional and to taste
- Naan optional for serving
Instructions
- To a large pot or Dutch oven, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is cooked through; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, chicken stock, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes and carrots are soft.
- Turn the heat off and add the spinach, cilantro, lime juice, and stir to combine. Stir until spinach has wilted and is tender, about 1 to 2 minutes.
- Taste the soup and optionally add brown sugar (does not make it sweet in my opinion but rather rounds out the flavor profile and marries things together), additional curry paste, salt, pepper, etc. to taste.
Notes
- Leftover soup keeps airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months.
- Adjust Thai red curry paste gradually to accommodate your preferred spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 172kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 600mg | 25% |
| Potassium | 434mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 7464IU | 149% |
| Vitamin C | 10mg | 11% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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