Description
A flavorful Thai-inspired curry chicken soup featuring tender shredded chicken, vibrant vegetables, and creamy coconut milk simmered in fragrant red curry paste. This gluten-free, stovetop soup is quick to prepare and perfect for a comforting meal.
Ingredients
Scale
Soup Base
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (14 oz) full-fat coconut milk
Protein and Vegetables
- 2 cups cooked and shredded chicken breast
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 2 cups baby spinach
Seasonings and Garnishes
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/4 teaspoon salt, or to taste
- Fresh cilantro, for serving
- Lime wedges, for serving
- Optional: thinly sliced Thai chili or jalapeño for heat
Instructions
- Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and grated ginger and cook for an additional 1 minute until fragrant.
- Add Curry Paste: Mix in the red curry paste and cook for 1 to 2 minutes, stirring constantly to release the flavors.
- Combine Liquids: Pour in the chicken broth and coconut milk, stirring well to combine all ingredients.
- Simmer Soup: Bring the soup to a gentle simmer over medium heat.
- Add Chicken and Vegetables: Stir in the shredded chicken breast, thinly sliced red bell pepper, and sliced mushrooms.
- Season Soup: Add the fish sauce, lime juice, brown sugar, and salt to the pot. Stir to combine.
- Cook Vegetables: Let the soup simmer for 10 to 15 minutes until the vegetables are tender and the flavors meld together.
- Add Spinach: Stir in the baby spinach and cook for another 1 to 2 minutes until wilted.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, lime wedges, and optional Thai chili or jalapeño slices for added heat.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- You can serve this soup over rice noodles or jasmine rice to make it more filling and hearty.
- Adjust the level of curry paste and chilies according to your preferred spice tolerance.
- Use full-fat coconut milk for the creamiest texture and richest flavor.
