Thai Chicken Curry Soup

Name: Thai Chicken Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving
Ingredients: 3 tablespoons coconut or olive oil; 1 large sweet Vidalia or yellow onion; 1 to 1 ½ cups shredded carrots; 1 large red bell pepper; 1 pound boneless skinless chicken breast; 3 to 5 cloves garlic; 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger; 2 teaspoons ground coriander; ¼ cup Thai red curry paste; 2 large sweet potatoes; two 15-ounce cans coconut milk; 32 ounces low-sodium chicken broth; 2 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3 cups Fresh Spinach Leaves; ¼ cup fresh cilantro; 1 to 2 tablespoons lime juice

User Reviews

4.6

144 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8
Calories
438 kcal
Course
Soup
Cuisine
Thai

Thai Chicken Curry Soup

Jade Rice

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EASY, ready in 30 minutes, HEALTHY, and loaded with FLAVOR!! The sweet potatoes, carrots, red peppers, chicken, spinach, cilantro, and coconut milk broth combine to form an AMAZING soup!!

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Ingredients

Servings

3 tablespoons coconut or olive oil
1 large sweet Vidalia or yellow onion diced small
1 to 1 ½ cups shredded carrots
1 large red bell pepper 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
¼ cup Thai red curry paste or to taste (if you’re very sensitive to heat, add 1 tablespoon first and more later if desired)
2 large sweet potatoes peeled and diced into 1/2-inch pieces
two 15-ounce cans coconut milk I used lite; full-fat will deliver a richer/thicker result
32 ounces low-sodium chicken broth
2 teaspoon kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
3 cups Fresh Spinach Leaves about 3 heaping handfuls
¼ cup fresh cilantro finely minced
1 to 2 tablespoons lime juice

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Instructions

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the carrots, red pepper, chicken, and cook for for about 3 minutes or until vegetables begin to soften and chicken is seared (does not need to be cooked through); flip and stir often to ensure even cooking.
Add the garlic, ginger, coriander, Thai red curry paste, and cook for about 1 minute, or until fragrant; stir frequently.
Add the sweet potatoes, coconut milk, broth, salt, pepper, and stir to combine. Allow the mixture to gently boil for about 10 minutes, or until sweet potatoes are tender and done.
Turn off the heat and add the spinach, cilantro, lime juice, and stir to combine. Stir for about 1 to 2 minutes or until the spinach has wilted.
Taste and optionally add additional curry paste, salt, pepper, etc. to taste. Serve immediately.

Notes

Soup will keep airtight in the fridge for up to 1 week.
Adapted from Sweet Potato Chickpea Coconut Curry and Thai Chicken Coconut Curry.

Nutrition Information

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Serving 1 Calories 438kcal (22%) Carbohydrates 26g (9%) Protein 26g (52%) Fat 28g (43%) Saturated Fat 22g (110%) Polyunsaturated Fat 5g Cholesterol 48mg (16%) Sodium 879mg (37%) Fiber 5g (20%) Sugar 7g (14%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 438 kcal

% Daily Value*

Serving	1
Calories	438kcal	22%
Carbohydrates	26g	9%
Protein	26g	52%
Fat	28g	43%
Saturated Fat	22g	110%
Polyunsaturated Fat	5g	29%
Cholesterol	48mg	16%
Sodium	879mg	37%
Fiber	5g	20%
Sugar	7g	14%