Description
A comforting and flavorful Thai chicken curry soup that’s quick to prepare and perfect for gatherings.
Ingredients
Scale
- 1 lb Chicken Breast (or thighs)
- 1 can Coconut Milk
- 2 tbsp Red Curry Paste
- 4 cups Vegetable Broth
- 1 bell pepper, diced
- 2 carrots, sliced
- 2 cups Spinach
- 1/4 cup Fresh Herbs (cilantro, Thai basil)
- 2 tbsp Lime Juice
- Oil for sautéing
Instructions
- Prepare the Ingredients: Chop chicken, bell pepper, and carrots.
- Sauté the Chicken: Heat oil in a large pot, add chicken, and cook until no longer pink, about 5-7 minutes.
- Add the Vegetables: Stir in bell pepper and carrots, and let soften for 3-4 minutes.
- Incorporate the Curry Paste: Add red curry paste, stirring to coat everything.
- Pour in the Coconut Milk and Broth: Slowly add coconut milk and vegetable broth, stirring gently.
- Simmer and Season: Bring to a boil, then reduce heat and simmer for 10 minutes. Add spinach until wilted.
- Finish with Freshness: Stir in lime juice and fresh herbs before serving.
Notes
Customize your veggies and protein as desired. Serve with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Thai, chicken soup, curry, comfort food, quick recipes