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; one 4-ounce jar Thai red curry paste, added 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); 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

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!!

Updated at: Wed, 14 Feb 2024 17:37:06 GMT