Description

This Coconut Curry Chicken Soup is a warm, comforting bowl of creamy goodness. It’s packed with tender chicken, aromatic spices, and rich coconut milk, making it a flavorful and hearty option for lunch or dinner. Serve it with rice, naan, or crusty bread for a complete meal!

Ingredients

For the Soup:

1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

1 tablespoon vegetable oil

1 small onion, diced

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 can (14 oz) coconut milk

3 cups chicken broth

1 tablespoon fish sauce (optional)

1 tablespoon soy sauce

1 tablespoon lime juice

1 teaspoon sugar (optional, for slight sweetness)

1 large carrot, julienned

1 red bell pepper, sliced thinly

1 cup baby spinach or kale (optional)

Salt and black pepper to taste

For Garnish (Optional):

Fresh cilantro or Thai basil, chopped

Lime wedges

Sliced red chili peppers

Instructions

Sauté the Chicken & Aromatics:

Heat the vegetable oil in a large pot over medium heat.

Add the diced onions and sauté for 2-3 minutes until translucent.

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Add the chicken pieces and cook for 4-5 minutes until lightly browned (they don’t need to be fully cooked yet).

Add the Spices:

Add the red curry paste, turmeric, coriander, and cumin to the pot.

Stir to coat the chicken and aromatics in the spices, cooking for 1-2 minutes to bring out the flavors.

Make the Soup Base:

Pour in the coconut milk, chicken broth, soy sauce, and fish sauce (if using).

Add the sugar, carrot, and red bell pepper. Stir to combine.

Simmer:

Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes.

Stir occasionally and cook until the chicken is fully cooked and the vegetables are tender.

Finish the Soup:

Stir in the spinach or kale and let it wilt for 2-3 minutes.

Add the lime juice and taste the soup. Adjust the seasoning with salt, pepper, or more lime juice as needed.

Serve:

Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, red chili slices, and a wedge of lime.