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4 from 1 vote

Thai Coconut Chicken Curry Soup

This 30 minute Thai Coconut Chicken Curry Soup is wonderfully coconut creamy, bursting with flavor, incredibly easy and all made in one pot!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Thai
Servings: 4 Servings

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion diced
  • 1 lb. boneless skinless chicken breast cubed
  • Sea salt and black pepper to taste
  • 3–4 garlic cloves minced
  • 1 1 inch ginger piece peeled and minced
  • 1 ½ tsp ground coriander
  • 3 tbsp Thai red curry paste
  • 1 medium green bell pepper diced
  • 1 medium red bell pepper diced
  • 1 medium yellow bell pepper diced
  • 1 14 oz. can full-fat coconut milk
  • 2 cup baby spinach
  • 2 tbsp lime juice
  • 1 tbsp maple syrup
  • 3 tbsp fresh cilantro chopped
  • 1 large lime cut into thin half-round slices

Instructions

  • Heat the olive oil in a large high-sided skillet over medium heat.
  • Add the onion and cook until tender and fragrant, about 4-5 minutes.
  • Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes.
  • Season with salt and black pepper, to taste.
  • Add the garlic, ginger, coriander, and red curry paste.
  • Cook for 1-2 minutes or until the spices become fragrant.
  • Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.
  • Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes.
  • Stir in spinach, lime juice, and maple syrup.
  • Taste and adjust seasonings, as desired.
  • Serve immediately topped with fresh cilantro and lime slices, if desired.