Thai Chicken Coconut Curry Soup

Name: Thai Chicken Coconut Curry Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian, Thai
Ingredients: 3 tablespoons coconut oil (olive oil may be substituted); 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 (finely chopped); 2 teaspoons ground coriander; two 14-ounce can coconut milk (I used one can full-fat, one lite; I don't recommend using two cans of lite - too watery); one 15-ounce can chicken stock (I used reduced sodium); 1 to 1 1/2 cups shredded carrots; 1 (4 ounce) jar Thai red curry paste; 1 teaspoon kosher salt (or to taste); 1/2 teaspoon freshly ground black pepper (or to taste); about 3 cups fresh spinach leaves (loosely packed); 1/4 cup fresh cilantro (finely chopped for garnishing (basil may be substituted)); 1 to 2 tablespoons lime juice; 1 to 2 tablespoons brown sugar (optional and to taste); naan (optional for serving)

Instructions

Prep:5minCook:20min

🍗🥥🥕 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!

Updated at: Thu, 03 Apr 2025 04:32:35 GMT