Description
A rich and aromatic one-pot soup made with creamy coconut milk, red curry, tender chicken, and crisp veggies—ready in just 30 minutes.
Ingredients
1 tablespoon vegetable oil
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 small onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
4 cups chicken broth
1 (14 oz) can coconut milk
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced
1 cup baby spinach
1 tablespoon fish sauce (optional)
1 tablespoon brown sugar
Juice of 1 lime
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or rice noodles (optional, for serving)
Instructions
Cook the Chicken:
Heat vegetable oil in a large pot over medium heat. Add the sliced chicken and cook until lightly browned, about 5–6 minutes. Remove the chicken from the pot and set aside.
Sauté the Aromatics:
In the same pot, add the sliced onion and sauté for 2–3 minutes until softened. Add minced garlic and grated ginger, cooking for another minute.
Add Curry Paste:
Stir in the red curry paste and cook for 1 minute until fragrant.
Simmer the Soup:
Pour in the chicken broth and coconut milk, stirring to combine. Bring the soup to a gentle simmer.
Add the Vegetables and Chicken:
Add the cooked chicken, red bell pepper, mushrooms, fish sauce (if using), and brown sugar to the pot. Simmer for 10–12 minutes, or until the vegetables are tender.
Finish the Soup:
Stir in the spinach and lime juice. Cook for an additional 1–2 minutes until the spinach is wilted.
Adjust Seasoning:
Taste and adjust the seasoning with salt and pepper.
Serve:
Ladle the soup into bowls, garnish with fresh cilantro, and serve over cooked rice or rice noodles if desired.
Notes
Make It Spicy: Add extra red curry paste or chili flakes if you prefer more heat.
Fish Sauce Substitute: If you prefer not to use fish sauce, you can substitute it with soy sauce or tamari for a vegetarian version.
Make It Vegan: Replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
Toppings: Garnish with lime wedges or chopped peanuts for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
