Thai Coconut Curry Soup
This Thai-inspired coconut curry soup combines tender chicken, colorful bell peppers, baby spinach, ginger, garlic, and red curry paste in a creamy coconut broth. Fresh lime juice, maple syrup, and cilantro balance the rich curry with bright, lightly sweet flavors.
Equipment
- Large high-sided skillet, Dutch oven, or soup pot
- Wooden spoon or spatula
- Cutting board
- Sharp knife
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 1 pound boneless, skinless chicken breast, cut into bite-sized cubes
- Sea salt, to taste
- Black pepper, to taste
- 3 to 4 garlic cloves, minced
- 1 (1-inch) piece fresh ginger, peeled and minced
- 1½ teaspoons ground coriander
- 3 tablespoons Thai red curry paste
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 (14-ounce) can full-fat coconut milk
- 2 cups baby spinach
- 2 tablespoons fresh lime juice
- 1 tablespoon maple syrup
- 3 tablespoons fresh cilantro, chopped
- 1 large lime, thinly sliced into half rounds, for serving
Instructions
1. Sauté the Onion
- Heat the olive oil in a large high-sided skillet, Dutch oven, or soup pot over medium heat.Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and fragrant.
2. Cook the Chicken
- Add the cubed chicken and season with sea salt and black pepper.Cook for 4 to 5 minutes, stirring often, until the chicken begins to brown on the outside. It does not need to be completely cooked through at this stage.
3. Add the Aromatics and Curry Paste
- Add the garlic, ginger, ground coriander, and Thai red curry paste.Cook for 1 to 2 minutes, stirring frequently, until fragrant and the curry paste is evenly distributed.
4. Cook the Bell Peppers
- Add the green, red, and yellow bell peppers. Season with additional salt and black pepper, if needed.Stir well and cook for 3 to 4 minutes, until the peppers begin to soften.
5. Add the Coconut Milk
- Pour in the coconut milk and stir until everything is well combined.Bring to a gentle simmer and cook for about 4 to 5 minutes, or until the broth has slightly thickened and the chicken is completely cooked through.The chicken should reach an internal temperature of 165°F (74°C).
6. Finish the Soup
- Stir in the baby spinach, lime juice, and maple syrup.Cook briefly, just until the spinach wilts. Taste and adjust the salt, black pepper, lime juice, or maple syrup as desired.
7. Serve
- Remove from the heat and ladle the soup into bowls.Top with chopped fresh cilantro and thin lime slices, if desired. Serve immediately.
Notes
- Curry paste: Thai red curry pastes vary in heat and saltiness. Start with the amount listed, then adjust according to the brand you use and your preferred spice level.
- Chicken: Cut the chicken into similar-sized pieces so they cook evenly. Make sure the chicken reaches 165°F (74°C) before serving.
- Coconut milk: Full-fat coconut milk gives the soup its richest, creamiest consistency. Stir the coconut milk before measuring if it has separated in the can.
- Bell peppers: Cook the peppers until slightly tender while leaving a little texture. Avoid overcooking them before adding the coconut milk.
- Spinach: Add the baby spinach near the end because it only needs a short time to wilt.
- Flavor balance: Lime juice adds acidity while maple syrup provides a small amount of sweetness to balance the curry paste and coconut milk.