Chicken Coconut Red Curry Soup
A quick, one-pot Thai-inspired soup featuring shredded chicken, creamy coconut milk, red curry paste, and fresh vegetables. Packed with protein, fiber, and vibrant flavors, it’s comforting, wholesome, and perfect for weeknight dinners or meal prep.
Equipment
- 1 Dutch oven or large heavy-bottomed pot
- 1 Chef’s Knife
- 1 Cutting board
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 1 tbsp olive oil
- 1 medium red onion diced
- 2 large carrots peeled and diced
- 1 red bell pepper seeded and diced
- Pinch of kosher salt
- 3 cloves garlic minced
- 1 tsp fresh ginger peeled and grated
- 1 tbsp red curry paste
- 4 cups 960 ml chicken stock
- 1 can 15 oz / 425 ml coconut milk
- 1 tbsp fish sauce
- 4 cups 80 g baby spinach
- 2 cups 10 oz / 280 g shredded cooked chicken
- 2 tbsp fresh lime juice plus lime wedges for serving
- 2 tbsp fresh cilantro leaves for garnish
Instructions
- Heat the Oil and Sauté Vegetables: Begin by placing a large Dutch oven or heavy-bottomed pot over medium heat. Pour in the olive oil and allow it to warm for about 30 seconds until it shimmers slightly. Add the diced red onion, peeled and diced carrots, and chopped red bell pepper. Sprinkle a pinch of kosher salt over the vegetables to enhance their natural sweetness. Stir occasionally with a wooden spoon, allowing the onions to soften and become translucent while the carrots and bell peppers start to release their aroma. This step should take approximately 5–8 minutes. Cooking the vegetables gently ensures they retain a slight bite while building the flavor base for the soup.
- Add Aromatics and Curry Paste: Once the vegetables are softened, add the minced garlic and freshly grated ginger. Stir continuously for about 30 seconds until the mixture becomes fragrant and aromatic, releasing its natural oils. Immediately stir in the red curry paste, ensuring that all the vegetables are evenly coated. This step is essential for activating the flavors of the curry paste, allowing it to bloom and infuse the vegetables with a deep, rich aroma that forms the soul of the soup.
- Incorporate Liquid Ingredients: Pour in the chicken stock and the full can of coconut milk, stirring to combine. Add the fish sauce for an umami depth of flavor. Turn the heat up to medium-high to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and partially cover the pot with a lid. Let the soup simmer for 15–20 minutes, stirring occasionally. During this time, the flavors meld beautifully, the vegetables continue to soften, and the coconut milk thickens slightly, giving the broth a luxurious texture.
- Add Spinach and Chicken: After the soup has simmered and the flavors have developed, add the baby spinach. Stir gently to allow the spinach leaves to wilt evenly. This should take about one minute. Next, fold in the shredded cooked chicken, making sure it is evenly distributed throughout the soup. Adding the chicken at this stage warms it without overcooking, keeping the meat tender and juicy.
- Finish with Lime Juice and Seasoning: Squeeze fresh lime juice directly into the soup, and stir to incorporate. Taste the soup carefully and adjust the seasoning as needed—adding a bit more salt, curry paste, or lime juice depending on your preference. The acidity from the lime brightens the rich coconut base, balancing the flavors perfectly.
- Serve with Fresh Garnish: Ladle the hot soup into individual bowls, making sure each serving contains a good balance of chicken, vegetables, and broth. Sprinkle fresh cilantro leaves on top for a pop of color and fresh herbal aroma. Serve immediately with lime wedges on the side, allowing each diner to add extra tang if desired.
- Optional: Meal-Prep and Storage: If preparing for later, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, place the soup in a large saucepan over low heat, stirring frequently until warmed through, or defrost in a warm water bath for even reheating.
Notes
- Use pre-cooked shredded chicken to save time; rotisserie chicken works perfectly.
- Adjust red curry paste according to your spice preference; start mild and add more if desired.
- Fresh ginger and garlic are essential for authentic aroma; avoid powdered substitutes for best flavor.
- Coconut milk can be full-fat for creaminess or light for a lower-calorie option.
- For extra depth, sauté the curry paste for a minute before adding liquids.
- Spinach wilts quickly—add it last to retain vibrant color and nutrients.
- Serve with lime wedges to balance the richness of the coconut milk.
- Soup can be doubled easily for meal prep or freezer storage.
