Thai Coconut Curry Soup Recipe

Thai Coconut Curry Soup – This delicious, quick, and easy-to-make Thai curry soup makes a spicy warming starter for any winter or summer menu.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4

Ingredients:

2 Tbs 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
1½ tsp ground coriander
3 Tbs 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 cups baby spinach
2 Tbs lime juice
1 Tbs maple syrup
3 Tbs fresh cilantro, chopped
1 large lime, cut into thin half-round slices

Directions:

1. 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.

2. 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.

3. Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.

4. 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.

5. 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.

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Thai Coconut Curry Soup

Yield: 4

Author: The Well-fed Cook

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Thai Coconut Curry Soup – This delicious, quick and easy to make thai curry soup makes a spicy warming starter for any winter or summer menu.

Ingredients US Metric

• 2 Tbs 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
• 1½ tsp ground coriander
• 3 Tbs 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 cups baby spinach
• 2 Tbs lime juice
• 1 Tbs maple syrup
• 3 Tbs fresh cilantro, chopped
• 1 large lime, cut into thin half round slices

Instructions

1. 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.
2. 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.
3. Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.
4. 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.
5. 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.

Nutrition Facts

Calories

515.64

Fat (grams)

32.44

Sat. Fat (grams)

20.88

Carbs (grams)

20.71

Fiber (grams)

2.72

Net carbs

17.99

Sugar (grams)

6.71

Protein (grams)

39.52

Sodium (milligrams)

450.06

Cholesterol (grams)

96.39

Nutritional Values are for information purposes only.

https://wellfedcook.com/thai-coconut-curry-soup

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