Thai Chicken Curry Soup
User Reviews
4.6
Thai Chicken Curry Soup
Description
This soup begins by sautéing aromatics like onion, shredded carrot, and bell pepper followed by searing diced chicken pieces to build a savory foundation. Adding garlic, ginger, coriander, and red curry paste infuses the mixture with warm, complex flavor. Sweet potatoes cook in coconut milk and chicken broth until tender, lending natural sweetness and creaminess.
The final step incorporates fresh spinach to wilt gently in the hot soup, along with chopped cilantro and lime juice which add fresh herbal and citrus notes. Seasoning with salt and pepper is adjusted to taste. The texture layers tender vegetables with bite-sized chicken pieces in a creamy, spiced broth.
This soup serves well as a filling meal on its own, bringing vibrant Thai flavors with familiar ingredients. It's suitable for cooler days or when craving a comforting, curry-based soup with protein and vegetables. It can be stored refrigerated for up to a week.
Ingredients
- 3 tablespoons coconut oil or olive oil
- 1 onion diced small, large sweet Vidalia or yellow
- 1 to 1 ½ cups carrot shredded
- 1 red bell pepper diced small, large
- 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
- 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 sweet potato peeled and diced into 1/2-inch pieces, large
- coconut milk I used lite; full-fat will deliver a richer/thicker result, two 15-ounce cans
- 32 ounces chicken broth low-sodium
- 2 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 3 cups spinach about 3 heaping handfuls, fresh leaves
- ¼ cup cilantro finely minced, fresh
- 1 to 2 tablespoons lime juice
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
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Recipe adapted from Sweet Potato Chickpea Coconut Curry and Thai Chicken Coconut Curry for a blended flavor profile.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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