Red Curry Coconut Chicken Soup
Warm, vibrant, and irresistibly fragrant, this Red Curry Coconut Chicken Soup is the ultimate one-pot comfort food, packed with bold Thai-inspired flavors. Built on a rich base of creamy coconut milk and aromatic red curry paste, this soup showcases tender slices of chicken, fresh veggies like carrots and bell peppers, and a hint of zesty lime juice for a refreshing finish. Infused with garlic, grated ginger, and cilantro, every spoonful bursts with flavor, while baby spinach adds a boost of color and nutrition. Ready in just 40 minutes, this versatile dish can be elevated with optional rice noodles for an even heartier meal. Perfect for cozy weeknight dinners or impressing guests, this gluten-free recipe is sure to become a household favorite. Keywords: red curry chicken soup, coconut chicken soup, Thai-inspired soup, gluten-free soup recipe.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons red curry paste
- 1 pound chicken breasts, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken stock
- 2 cups coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 medium carrots, thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 cups baby spinach
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 ounces rice noodles (optional, for serving)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the red curry paste and sauté for 1-2 minutes to release its aroma.
Add the sliced chicken breasts to the pot and cook until no longer pink, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute.
Pour in the chicken stock and bring the mixture to a gentle simmer.
Add the coconut milk, fish sauce, and brown sugar. Stir well to combine.
Add the sliced carrots and red bell pepper. Simmer for 10-12 minutes, or until the vegetables are tender.
Stir in the baby spinach and let it wilt, about 2 minutes.
Add the lime juice, chopped cilantro, salt, and black pepper. Taste the soup and adjust seasonings as needed.
If serving with rice noodles, cook them according to the package instructions, then add them to the bowls before ladling in the soup.
Serve hot, garnished with additional cilantro or lime wedges if desired.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5168 mg | 225% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 60.0 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2822 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
