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Thai Chicken Curry Soup
4.6 from 144 votes

Thai Chicken Curry Soup

Thai Chicken Curry Soup is a hearty, flavorful soup featuring diced chicken breast simmered with shredded carrot, red bell pepper, and sweet potato in a spiced coconut curry broth. The combination of Thai red curry paste, garlic, ginger, and coriander creates a fragrant base, enriched with coconut milk, and finished with fresh spinach, cilantro, and lime juice for brightness and balance.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the garlic, ginger, coriander, Thai red curry paste, and cook for about 1 minute, or until fragrant; stir frequently.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 438

% 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.