Description
Ingredients
Scale
- 1 lb chicken breast or thighs, sliced
- 2 tbsp Thai red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup mushrooms, sliced
- 2 cups baby spinach
- 1/4 cup cilantro, chopped
- 2 green onions, sliced
- 4 oz rice noodles (optional)
- 1 tbsp oil (vegetable or coconut)
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat oil in a large pot over medium heat. Add chopped onion, garlic, and ginger, and sauté until fragrant.
- Cook the Chicken: Add sliced chicken and cook until lightly browned.
- Add Curry Paste: Stir in Thai red curry paste, mixing well to coat the chicken and aromatics.
- Pour in Liquids: Add chicken broth, coconut milk, and fish sauce. Stir to combine and bring to a simmer.
- Add Vegetables: Add sliced bell pepper, carrot, and mushrooms. Let simmer until vegetables are tender.
- Optional Noodles: If using rice noodles, add them to the pot and cook according to package instructions.
- Finishing Touches: Stir in lime juice, baby spinach, and chopped cilantro. Adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and garnish with green onions and extra cilantro. Serve hot and enjoy!
Notes
- Protein Swap: Substitute chicken with shrimp, tofu, or thinly sliced beef.
- Vegetarian Version: Omit chicken and use vegetable broth instead.
- Spice Level: Adjust the amount of red curry paste for milder or spicier soup.
- Additional Veggies: Add zucchini, bok choy, or snap peas for more variety.
- Coconut-Free Option: Use light coconut milk or swap with cashew cream for a different texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: Stovetop
- Cuisine: thai
Keywords: Thai red curry soup, coconut curry soup, easy Thai soup, spicy chicken soup, Thai comfort food