Thai Chicken Curry Soup
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Averie Cooks · by Averie Sunshine★ 4.6 (49)

Thai Chicken Curry Soup

NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 35%
CARBS 17G27% OF CAL
3G FIBER0G ADDED6G INTRINSIC8G OTHER6G TOTAL SUGAR
FAT 13G47% OF CAL
10G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Thai curry soup loaded with chicken, sweet potatoes, carrots, spinach, and cilantro in coconut milk broth. Warming and flavorful, ready in 30 minutes for an easy weeknight meal.

mainthaisoupchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 3 tablespoons coconut or olive oil
  • 1 large sweet Vidalia or yellow onion (diced small)
  • 1 to 1 1/2 cups shredded carrots
  • 1 large red bell pepper (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
  • 1/4 cup Thai red curry paste (or to taste (if you’re very sensitive to heat, add 1 tablespoon first and more later if desired))
  • 2 large sweet potatoes (peeled and diced into 1/2-inch pieces)
  • two 15-ounce cans coconut milk (I used lite; full-fat will deliver a richer/thicker result)
  • 32 ounces low-sodium chicken broth
  • 2 teaspoon kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 3 cups fresh spinach leaves (about 3 heaping handfuls)
  • 1/4 cup fresh cilantro (finely minced)
  • 1 to 2 tablespoons lime juice
PREP
10M
SODIUM
878MG
ESTIMATE
COMPLETE

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