Thai Coconut Curry Soup

Transform your dinner routine with the vibrant and comforting flavors of Thai Coconut Curry Soup. This irresistible recipe combines creamy coconut milk, bold red curry paste, and a medley of fresh vegetables like carrots, bell peppers, and spinach for a nutrient-packed meal that's as colorful as it is delicious. The fragrant blend of garlic, ginger, and lime juice elevates every spoonful, while optional shredded chicken adds a hearty touch for extra protein. Ready in just 40 minutes, this gluten-free soup is perfect for busy weeknights or when you're craving a taste of Thailand. Serve it hot, garnished with fresh cilantro and green onions, to impress family and friends with its aromatic, restaurant-worthy flavor.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste
• 4 cups chicken or vegetable broth
• 1 14-ounce can unsweetened coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 large carrot, julienned
• 1 medium red bell pepper, sliced thinly
• 2 cups baby spinach leaves
• 1 cup mushrooms, sliced
• 2 cups cooked chicken breast, shredded (optional)
• 2 tablespoons lime juice
• 0.25 cup cilantro, chopped
• 2 stalks green onions, sliced
• 0 salt, to taste
• 0 black pepper, to taste

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Sauté the diced onion for 3-4 minutes, until softened.

Step 3

Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 4

Stir in the red curry paste, cooking for 1 minute to release its flavor.

Step 5

Pour in the chicken or vegetable broth and stir to combine.

Step 6

Add the coconut milk, fish sauce, and brown sugar. Bring the soup to a gentle simmer, stirring occasionally.

Step 7

Add the carrot, red bell pepper, mushrooms, and baby spinach to the pot. Simmer for 10 minutes or until the vegetables are tender.

Step 8

If using, add the shredded chicken and cook for an additional 5 minutes to heat through.

Step 9

Stir in the lime juice and season with salt and black pepper to taste.

Step 10

Ladle the soup into serving bowls and garnish with chopped cilantro and sliced green onions.

Step 11

Serve hot and enjoy your flavorful Thai Coconut Curry Soup!

Nutrition Facts

Serving size	2635.2 grams (2635.2g)

Amount per serving	% Daily Value*
Calories	1477

Total Fat 56.40g	72%
Saturated Fat 35.40g	177%
Polyunsaturated Fat 0.50g
Cholesterol 406mg	135%
Sodium 6530mg	284%
Total Carbohydrate 74.70g	27%
Dietary Fiber 15.80g	56%
Total Sugars 36.70g
Protein 164.70g	329%

Vitamin D 14IU	70%
Calcium 1070mg	82%
Iron 13mg	72%
Potassium 3489mg	74%

*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.

Source of Calories

Fat: 34.6%

Protein: 45.0%

Carbs: 20.4%