Thai Chicken Coconut Curry Soup - An EASY one pot soup that’s ready in 20 minutes and is layered with so many fabulous Thai flavors!! Tastes BETTER than from a Thai restaurant!! It’s hearty yet HEALTHY comfort food that tastes AMAZING!!
3tablespoonscoconut oilolive oil may be substituted
1medium/large sweet Vidalia or yellow oniondiced small
1poundboneless skinless chicken breastdiced into bite-sized pieces
3 to 5clovesgarlicfinely minced or pressed
2 to 3teaspoonsground ginger or 1 tablespoon fresh gingerfinely chopped
2teaspoonsground coriander
two 14-ounce can coconut milkI used one can full-fat, one lite; I don't recommend using two cans of lite - too watery
one 15-ounce can chicken stockI used reduced sodium
1 to 1 ½cupsshredded carrots
one 4-ounce jar Thai red curry pasteadded to taste (read blog post for more details; I use the whole jar. Start with 1/3 to 1/2 of the jar if you're new to Thai red curry paste or are very sensitive to spicy food)
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
about 3 cups fresh spinach leavesloosely packed
¼cupfresh cilantrofinely chopped for garnishing (basil may be substituted)
1 to 2tablespoonslime juice
1 to 2tablespoonsbrown sugaroptional and to taste
naanoptional for serving
Instructions
To a large pot or Dutch oven, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is cooked through; flip and stir often to ensure even cooking.
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the coconut milk, chicken stock, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes and carrots are soft.
Turn the heat off and add the spinach, cilantro, lime juice, and stir to combine. Stir until spinach has wilted and is tender, about 1 to 2 minutes.
Taste the soup and optionally add brown sugar (does not make it sweet in my opinion but rather rounds out the flavor profile and marries things together), additional curry paste, salt, pepper, etc. to taste. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.