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Thai Chicken Coconut Curry Soup

A comforting and aromatic soup that blends tender chicken with vibrant vegetables and spices, offering a perfect balance of coconut creaminess and spice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tablespoon coconut oil Adds a rich, tropical flavor.
  • 1 medium sweet Vidalia or yellow onion Provides sweetness and depth.
  • 1 pound boneless skinless chicken breast High-protein main ingredient.
  • 2 cloves garlic Imparts a fragrant aroma.
  • 1 teaspoon ground ginger Adds a warm, spicy note.
  • 1 teaspoon ground coriander Enhances earthy flavors.
  • 1 can coconut milk Creates a creamy texture.
  • 4 cups chicken stock Adds depth and savory flavor.
  • 1 cup shredded carrots Contributes natural sweetness.
  • 2 tablespoons Thai red curry paste Provides a punch of heat.
  • 1 teaspoon kosher salt Enhances all the flavors.
  • 1 teaspoon freshly ground black pepper Adds a mild kick.
For the finishing touches
  • 2 cups fresh spinach leaves Adds a nutritious element.
  • 1/2 cup fresh cilantro For garnishing.
  • 2 tablespoons lime juice Brightens the overall flavor.
  • 1 teaspoon brown sugar Optional sweetener to balance flavors.
  • 4 pieces naan For dipping and enjoying the soup.

Method
 

Preparation
  1. In a large pot or Dutch oven, add coconut oil and diced onion, sautéing over medium-high heat until the onion begins to soften, about 5 minutes; stir intermittently.
  2. Add the diced chicken to the pot and cook for about 5 minutes, or until fully cooked through; flip and stir often to ensure even cooking.
  3. Incorporate garlic, ginger, and coriander, cooking for about 1 minute, or until fragrant; stir frequently.
Cooking
  1. Pour in coconut milk, chicken stock, shredded carrots, Thai curry paste, salt, and pepper, stirring to combine. Reduce heat to medium, and allow to gently boil for about 5 minutes until carrots are soft.
  2. Turn off the heat, then add fresh spinach, cilantro, and lime juice, stirring to combine until spinach has wilted, about 1 to 2 minutes.
  3. Taste the soup and optionally add brown sugar, additional curry paste, salt, or pepper to your preference.

Notes

To ensure a smooth cooking experience, prep ingredients in advance. Use chicken thighs for richer flavor. For extra spice, add chili oil or more curry paste at the end. Always taste and adjust seasonings before serving.