Thai Coconut Curry Chicken Soup

Looking for the perfect balance of cozy and exotic? This Thai Coconut Curry Chicken Soup is the ultimate comfort food recipe that combines tender chicken with fragrant coconut milk and bold spices. It’s a delightful blend that will warm your soul, making it an ideal choice for easy weeknight chicken meals.

Imagine a one-pot chicken recipe that brings the essence of Thailand right to your kitchen. This soup not only satisfies your cravings for something hearty but also introduces a burst of flavors that will impress anyone at your dinner table. Trust me, it’s a must-try among chicken recipes, perfect for cozy chicken dinners.

Delicious Thai Coconut Curry Chicken Soup

This Thai Coconut Curry Chicken Soup is a creamy, spicy delight filled with tender chicken, vibrant vegetables, and aromatic herbs. The combination of coconut milk and curry paste creates a rich, soothing broth that is both comforting and invigorating.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 3 cups chicken broth
• 1 cup bell peppers, sliced
• 1 cup carrots, sliced
• 2 cups spinach or kale, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Sauté Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove and set aside.
2. Cook Aromatics: In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, about 3-4 minutes.
3. Add Curry Paste: Stir in the red curry paste and cook for another minute until fragrant.
4. Pour Coconut Milk: Add the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
5. Add Vegetables: Return the chicken to the pot along with the bell peppers and carrots. Simmer for 10-15 minutes until the vegetables are tender.
6. Finish with Greens: Stir in the chopped spinach or kale and lime juice. Season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Nutrition Information

• Servings: 4 bowls
• Calories: 320kcal
• Fat: 20g
• Protein: 25g
• Carbohydrates: 14g