Spicy Coconut Chicken or Seafood Soup
Dive into the comforting, flavor-packed world of this Spicy Coconut Chicken or Seafood Soup. Brimming with vibrant Southeast Asian flavors, this recipe combines tender slices of chicken (or your choice of shrimp or scallops) with creamy coconut milk, red curry paste, and fragrant aromatics like garlic, ginger, and lime juice. A hint of fish sauce and brown sugar brings a perfect balance of umami and sweetness, while red chili peppers offer a customizable kick of heat. Packed with nutrient-rich baby spinach and earthy mushrooms, this one-pot wonder can be served with fragrant rice or slurp-worthy rice noodles for a heartier meal. Ready in just 45 minutes, this versatile, dairy-free soup is a warming weeknight dinner or an impressive dish for entertaining.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 tablespoons red curry paste
- 4 cups chicken broth (or seafood stock)
- 1 can coconut milk (full-fat)
- 1 pound chicken breast, thinly sliced (or shrimp/scallops)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice, freshly squeezed
- 2 whole red chili peppers, sliced (optional for extra heat)
- 1 cup mushrooms, sliced
- 2 cups baby spinach (or other leafy greens)
- 1 cup fresh cilantro, chopped
- 2 whole green onions, chopped
- 2 cups cooked rice or rice noodles (optional, for serving)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red curry paste and stir well to coat the onions and spices. Cook for 1-2 minutes to release the aromas.
Pour in the chicken broth (or seafood stock) and bring to a gentle simmer.
Stir in the coconut milk and mix well until fully combined.
Add the chicken slices (or seafood) to the pot and let simmer for 10-12 minutes, or until cooked through.
In the meantime, add the fish sauce, brown sugar, lime juice, and sliced chili peppers (if using) to the soup. Taste and adjust for balance of flavors (add more fish sauce for saltiness, sugar for sweetness, or lime for tanginess).
Add the sliced mushrooms to the pot and cook for another 3-5 minutes until tender.
Stir in the baby spinach and cook for 1-2 minutes, just until wilted.
Ladle the soup into bowls and garnish with chopped cilantro and green onions.
Serve hot with cooked rice or rice noodles if desired.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 28.5 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 11.7 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 105 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1170 mg | 25% | |
*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.
