Recipe for Thai Coconut Curry Soup
Ingredients:
1 lb. boneless skinless chicken breast, cubed
2 cups baby spinach
1 small yellow onion, diced
1 1-inch ginger piece, peeled and minced
3-4 garlic cloves, minced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 medium green bell pepper, diced
3 tbsp. fresh cilantro, chopped
1 large lime, cut into thin half round slices
2 tbsp. extra virgin olive oil
1 14-oz. can full-fat coconut milk
2 tbsp. lime juice
1 tbsp. maple syrup
1½ tsp. ground coriander
3 tbsp. Thai red curry paste
Sea salt and black pepper
Directions:
1. Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes.
2. Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste.
3. Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.
4. Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.
5. Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple syrup.
6. Taste and adjust seasonings, as desired. Serve immediately topped with fresh cilantro and lime slices, if desired.
Additional Info:
Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4
If I were told I could only eat one soup, every day, then a Thai Coconut Curry Soup would be my first choice. The flavors are well-balanced; sweet, sour, spicy, salty, savory. This soup combines a delightful blend of spices that are hard to resist.
Give this tasty soup a try and you’ll see what I mean.
Enjoy this delicious Thai Coconut Curry Soup!
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