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!
2tablespoonsfresh lime juiceplus 2 limes, cut into wedges for serving
2tablespoonsfresh 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.