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Chicken Coconut Red Curry Soup

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A warm, creamy soup blending coconut milk, red curry paste, and chicken with fresh vegetables for a comforting meal.

Ingredients

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  • 1 tbsp oil (vegetable or coconut)
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 can (14 oz) coconut milk
  • 3 cups chicken broth
  • 1 lb boneless chicken (breast or thigh), cut into bite-size pieces
  • 1 cup carrots, sliced
  • 1 cup bell pepper, sliced
  • 1 cup baby spinach or kale
  • 1 tbsp fish sauce or soy sauce
  • 1 tbsp brown sugar or honey
  • Juice of 1 lime
  • Fresh cilantro and lime wedges to serve
  • Salt and pepper to taste

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and cook until soft, about 3–4 minutes.
  2. Stir in garlic and ginger and cook for 30 seconds until fragrant.
  3. Add red curry paste and cook for 1 minute, stirring to blend with the onion.
  4. Pour in coconut milk and chicken broth. Stir to combine.
  5. Add chicken pieces, carrots, and bell pepper. Bring to a simmer.
  6. Simmer gently for 10–12 minutes, until chicken cooks through and vegetables are tender.
  7. Stir in fish sauce (or soy sauce), brown sugar, and lime juice. Taste and add salt or more lime as needed.
  8. Stir in spinach or kale just before serving until wilted.
  9. Serve hot with cilantro and lime wedges.

Notes

For gluten-free, use gluten-free soy sauce. For vegetarian, replace chicken with tofu or chickpeas. Can be frozen and reheated.

Nutrition

Find it online: https://recipesunfolded.com/chicken-coconut-red-curry-soup/

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