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Homemade Thai Chicken Coconut Curry Soup photo

Thai Chicken Coconut Curry Soup

This Thai Chicken Coconut Curry Soup is a warm and creamy delight! Packed with flavor, it's perfect for any gathering or cozy night in.
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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 (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
  • 2 14-ounce cans coconut milk (one full-fat, one lite recommended; avoid using two cans of lite)
  • 1 15-ounce can chicken stock (reduced sodium preferred)
  • 1 to 1.5 cups shredded carrots
  • 1 4-ounce jar Thai red curry paste (add to taste)
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon freshly ground black pepper to taste
  • 3 cups fresh spinach leaves loosely packed
  • ½ 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
  • N/A Naan optional for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

Cooking Instructions:
  1. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
  2. Add the diced chicken breast to the pot. Cook until the chicken is no longer pink, stirring occasionally, for about 5-7 minutes.
  3. Stir in the minced garlic, ground ginger, and ground coriander. Cook for an additional 2-3 minutes.
  4. Add the coconut milk and chicken stock to the pot, stirring well to combine.
  5. Stir in the shredded carrots and Thai red curry paste. Allow the soup to simmer for about 10 minutes.
  6. Taste the soup and season with kosher salt and freshly ground black pepper. Stir in the fresh spinach leaves and let them wilt for a couple of minutes.
  7. Just before serving, add lime juice and brown sugar (if desired) for a balanced flavor.
  8. Ladle the soup into bowls and garnish with fresh cilantro. Serve with warm naan on the side for dipping.

Notes

  • This soup can be prepped ahead by chopping vegetables and marinating chicken in spices.
  • It stores well in the refrigerator for up to 3 days.
  • For freezing, store without spinach to maintain texture.