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Homemade Thai Chicken Coconut Curry Soup photo

Thai Chicken Coconut Curry Soup

This Thai Chicken Coconut Curry Soup is a vibrant, creamy delight! Packed with tender chicken and aromatic spices, it’s comfort in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 3 tablespoons coconut oil
  • 1 medium/large sweet Vidalia or yellow onion diced small
  • 1 pound boneless skinless chicken breast diced into bite-sized pieces
  • 3 to 5 cloves garlic finely minced or pressed
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger
  • 2 teaspoons ground coriander
  • 2 cans coconut milk one full-fat and one lite
  • 1 can chicken stock 15-ounce, reduced sodium recommended
  • 1 to 1 ½ cups shredded carrots
  • 1 jar Thai red curry paste (4 ounce, adjust for spice tolerance)
  • 1 teaspoon kosher salt to taste
  • ½ teaspoon freshly ground black pepper
  • 3 cups fresh spinach leaves
  • ½ cup fresh cilantro finely chopped for garnishing
  • 1 to 2 tablespoons lime juice
  • 1 to 2 tablespoons brown sugar optional
  • 1 piece Naan optional for serving

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Measuring spoons
  • Wooden spoon
  • Serving bowls

Method
 

Preparation Steps:
  1. Start by gathering all your ingredients. Dice the onion, chicken breast, and mince the garlic and ginger. Shred the carrots and set everything aside for easy access during cooking.
  2. In a large pot or Dutch oven, heat the coconut oil over medium heat. Once melted, add the diced onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and ginger, cooking for an additional minute until fragrant.
  3. Add the diced chicken breast to the pot, stirring to combine with the onion mixture. Cook for about 5-7 minutes, or until the chicken is no longer pink on the outside.
  4. Stir in the ground ginger and coriander, mixing well with the chicken. Next, gradually add the Thai red curry paste—start with 1/3 to 1/2 of the jar if you're cautious about spice levels. Mix until the chicken is well-coated with the paste.
  5. Pour in the two cans of coconut milk and the can of chicken stock. Stir well to combine everything. Bring the mixture to a gentle simmer.
  6. Once simmering, add the shredded carrots and season the soup with kosher salt and freshly ground black pepper. Let it cook for about 10 minutes, allowing the flavors to meld and the carrots to soften.
  7. Stir in the fresh spinach leaves, allowing them to wilt. Adjust the soup's flavor with lime juice and brown sugar if desired. Taste and modify the seasoning as needed.
  8. Ladle the soup into serving bowls, and garnish with fresh cilantro. Serve with naan on the side for a delightful dipping experience.

Notes

  • Store leftovers in an airtight container for up to 4 days.
  • Freeze the soup in freezer-safe containers for up to 3 months.
  • Thaw overnight in the refrigerator before reheating on the stove.
  • For a vegetarian option, substitute chicken with tofu or chickpeas.
  • Add fresh vegetables like broccoli or bell peppers for extra nutrition!