Thai Chicken Coconut Curry Soup
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Averie Cooks · by Averie Sunshine★ 4.7 (67)

Thai Chicken Coconut Curry Soup

NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 35%
CARBS 13G17% OF CAL
3G FIBER0G ADDED5G INTRINSIC6G OTHER5G TOTAL SUGAR
FAT 22G64% OF CAL
18G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Thai coconut curry soup loaded with chicken, vegetables, and spinach in a rich coconut milk broth. Ready in 20 minutes, it delivers restaurant-quality flavor with fresh herbs and lime. Serve with naan or rice.

mainthaisoupchickendairy free
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Nutrition & ingredients

Ingredients

serves 8
  • 3 tablespoons coconut oil (olive oil may be substituted)
  • 1 medium/large sweet Vidalia or yellow onion (diced small)
  • 1 pound boneless skinless chicken breast (diced into bite-sized pieces)
  • 3 to 5 cloves garlic (finely minced or pressed)
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger (finely chopped)
  • 2 teaspoons ground coriander
  • two 14-ounce can coconut milk (I used one can full-fat, one lite; I don't recommend using two cans of lite - too watery)
  • one 15-ounce can chicken stock (I used reduced sodium)
  • 1 to 1 1/2 cups shredded carrots
  • 1 (4 ounce) jar Thai red curry paste
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • about 3 cups fresh spinach leaves (loosely packed)
  • 1/4 cup fresh cilantro (finely chopped for garnishing (basil may be substituted))
  • 1 to 2 tablespoons lime juice
  • 1 to 2 tablespoons brown sugar (optional and to taste)
  • naan (optional for serving)
PREP
5M
SODIUM
811MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.