This Thai-inspired Chicken Coconut Red Curry Soup has quickly turned into one of my favorite comforting winter soup recipes. Made with shredded chicken, spinach, red curry paste, coconut milk, and veggies, this gluten-free and dairy-free soup is a total hit!
Key Ingredients
- Shredded Chicken: I love the texture of shredded chicken in this curry soup, but chopped chicken would also work.
- Coconut milk: feel free to use light or full-fat coconut milk!
- Chicken stock: Using homemade chicken stock makes a huge difference in this and other recipes, but there are certainly plenty of organic and tasty packaged stocks on the market as well.
- Red curry paste: I use my favorite store-bought red curry paste.
- Vegetables: red onion, carrots, peppers, and spinach make this soup veggie-packed.
- Cilantro and lime wedges: both are delicious garnishes but optional.
Storage and Freezer Tips
Let cool completely. Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. To defrost the soup, place the container in a warm water bath until the soup loosens from the sides, then transfer to a large saucepan. Place over low heat, stirring often, until the soup thaws completely and is hot.
Expert Tips
- If you have it, homemade chicken stock is totally worth it for this soup recipe! That said, feel free to opt for your favorite delicious packaged stock.
- If prepping this soup a few hours before serving, I like to wait to stir in the spinach until I reheat it and am about to serve.
- Note that if you double this recipe (a very good idea!), the cook time will increase. It is important to not rush letting the red curry and flavors meld together!
More Thai-inspired recipes to try
This Red Curry Soup is one of my favorites from my new cookbook Homemade Simple! Check out the cookbook for more easy dinner recipes like this! And if you love this Chicken Coconut Red Curry Soup, please let me know by leaving 5 stars below! I hope this recipe becomes a new staple soup in your house as it has in mine.
Chicken Coconut Red Curry Soup
Ingredients
- 1 tablespoon olive oil
- 1 red onion diced
- 2 large carrots peeled and diced
- 1 red bell pepper seeded and diced
- Kosher salt
- 3 cloves garlic minced
- 1 teaspoon peeled and grated fresh ginger
- 1 tablespoon red curry paste
- 4 cups 960 ml chicken stock
- 1 15-ounce can coconut milk
- 1 tablespoon fish sauce
- 4 cups 80 g baby spinach
- 2 cups shredded cooked chicken about 10 ounces/280 g
- 2 tablespoons fresh lime juice plus 2 limes, cut into wedges for serving
- 2 tablespoons fresh cilantro leaves
Instructions
- In a Dutch oven or other heavy pot, heat the olive oil over medium heat. Add the onion, carrots, bell pepper, and a pinch of salt. Continue to cook, stirring occasionally, until the onion is softened, 5 to 8 minutes.
- Add the garlic and ginger and stir until fragrant, about 30 seconds. Stir in the red curry paste until the vegetables are evenly coated.
- Add the stock, coconut milk, and fish sauce, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, partially cover, and simmer until the soup has thickened slightly and the flavors come together, 15 to 20 minutes.
- Stir in the spinach, allowing it to wilt for a minute, then add the chicken and the lime juice. Simmer until the spinach has wilted and the soup is hot, about 5 minutes. Taste and adjust the seasoning.
- Ladle the soup into bowls, garnish with cilantro, and serve with lime wedges alongside.
Notes
