Description
A comforting blend of tender chicken, creamy coconut milk, and fresh vegetables in a flavorful Thai-style soup.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can coconut milk
- 4 cups chicken broth
- 2 tablespoons red curry paste
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 2 cups spinach leaves
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh basil and cilantro for garnish
- Salt and pepper to taste
Instructions
- In a large pot, heat a splash of oil over medium heat. Add the diced onion, minced garlic, and ginger. Sauté until fragrant, about 2 to 3 minutes.
- Stir in the red curry paste and cook for another minute.
- Add the diced chicken and cook until no longer pink.
- Pour in the chicken broth and coconut milk, stirring well. Bring to a gentle simmer.
- Stir in the red bell pepper and carrots, simmer until vegetables are tender, about 5 to 7 minutes.
- Add spinach leaves, fish sauce, and lime juice. Cook for another minute until spinach wilts.
- Season with salt and pepper to taste. Garnish with fresh basil and cilantro before serving.
Notes
Make this soup ahead of time and enjoy for several days. Leave the spinach out if freezing.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg