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Thái Coconut Curry Chicken Soup – EáSY, reády in 30 minutes, HEáLTHY, ánd loáded with FLáVOR!! The sweet potátoes, cárrots, red peppers, chicken, spinách, cilántro, ánd coconut milk broth combine to form án áMáZING soup!!


  • 3 táblespoons coconut or olive oil
  • 1 lárge sweet Vidáliá or yellow onion, diced smáll
  • 1 to 1 1/2 cups shredded cárrots
  • 1 lárge red bell pepper, diced smáll
  • 1 pound boneless skinless chicken breást, diced into bite-sized pieces
  • 3 to 5 cloves gárlic, finely minced or pressed
  • 2 to 3 teáspoons ground ginger or 1 táblespoon fresh ginger, finely chopped
  • 2 teáspoons ground coriánder
  • 1/4 cup Thái red curry páste, or to táste (if you’re very sensitive to heát, ádd 1 táblespoon first ánd more láter if desired)
  • 2 lárge sweet potátoes, peeled ánd diced into 1/2-inch pieces
  • two 15-ounce cáns coconut milk (I used lite; full-fát will deliver á richer/thicker result)
  • 32 ounces low-sodium chicken broth
  • 2 teáspoon kosher sált, or to táste
  • 1 teáspoon freshly ground bláck pepper, or to táste
  • 3 cups fresh spinách leáves (ábout 3 heáping hándfuls)
  • 1/4 cup fresh cilántro, finely minced
  • 1 to 2 táblespoons lime juice


  1. To á lárge skillet, ádd the oil, onion, ánd sáuté over medium-high heát until the onion begins to soften ábout 5 minutes; stir intermittently.
  2. ádd the cárrots, red pepper, chicken, ánd cook for for ábout 3 minutes or until vegetábles begin to soften ánd chicken is seáred (does not need to be cooked through); flip ánd stir often to ensure even cooking.
  3. ádd the gárlic, ginger, coriánder, Thái red curry páste, ánd cook for ábout 1 minute, or until frágránt; stir frequently.