Soup Recipes

Thai Chicken Coconut Curry Soup

Thai Chicken Coconut Curry Soup Recipe

Within half an hour you can have this amazing Thai chicken coconut curry soup, it is creamy, flavorful and so yummy, easily made with chicken, bell pepper, baby spinach, spices, and coconut milk. Try and enjoy this wonderful soup with the family.

Ingredients for this Recipe:

  • 1 lb. boneless skinless chicken breast, cubed
  • 1 [14-oz.] can full-fat coconut milk
  • 2 cups baby spinach
  • 1 small yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1 [1-inch] ginger piece, peeled and minced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 2 tbsp lime juice
  • 1 tbsp maple syrup
  • 1 large lime, cut into thin half-round slices
  • 1½ tsp ground coriander
  • 3 tbsp Thai red curry paste
  • 2 tbsp extra virgin olive oil
  • 3 tbsp fresh cilantro, chopped
  • Sea salt and black pepper, to taste

How to Make Thai Chicken Coconut Curry Soup:

Step 1:

Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes.

Step 2:

Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste.

Step 3:

Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.

Step 4:

Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.

Step 5:

Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple syrup. Taste and adjust seasonings, as desired. Serve immediately topped with fresh cilantro and lime slices, if desired. Enjoy this Thai coconut curry soup!

Thai coconut curry soup with chicken

Other Soup Recipes –

Red chicken pozole soup – Pozole Rojo de Pollo (Red Chicken Pozole)

Chunky soup recipe – Chunky Bacon Chicken and Potato Soup

Clam chowder soup recipe – New England Clam Chowder

Chicken florentine soup recipe – Instant Pot Chicken Florentine Soup Recipe

Thai Chicken Coconut Curry Soup

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Soup Thai
Serves: 4
Prep Time: 10 minutes Cooking Time: 15-20 minutes Total Time: 25-30 minutes

Thai chicken coconut curry soup recipe, creamy and super delicious. Enjoy!

Ingredients

  • 1 lb. boneless skinless chicken breast, cubed
  • 1 [14-oz.] can full-fat coconut milk
  • 2 cups baby spinach
  • 1 small yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1 [1-inch] ginger piece, peeled and minced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 2 tbsp lime juice
  • 1 tbsp maple syrup
  • 1 large lime, cut into thin half-round slices
  • 1½ tsp ground coriander
  • 3 tbsp Thai red curry paste
  • 2 tbsp extra virgin olive oil
  • 3 tbsp fresh cilantro, chopped
  • Sea salt and black pepper, to taste

Instructions

1

Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes.

2

Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste.

3

Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.

4

Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.

5

Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple syrup. Taste and adjust seasonings, as desired. Serve immediately topped with fresh cilantro and lime slices, if desired. Enjoy!

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