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Gourmet Red Curry Thai Soup
Anne Newgent

red curry thai soup

A vibrant and nourishing red curry Thai soup featuring coconut milk, spices, and protein.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 1.5 lbs chicken breast (or firm tofu/shrimp)
  • 4-6 tablespoons red curry paste
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 cans (13.5 oz each) lite coconut milk
  • 4 cups chicken broth (low sodium)
  • 2 tablespoons fish sauce
  • 1-2 limes, juiced
  • 1 tablespoon brown sugar (optional)
  • 2 medium bell peppers, sliced
  • 4-5 cups baby spinach
  • 1/2 cup cilantro, chopped

Method
 

  1. Prep Your Proteins and Veggies: Dice chicken, mince garlic and ginger, slice bell peppers.
  2. Sauté Aromatics and Protein: Heat coconut oil, cook chicken until browned, remove, then cook garlic and ginger.
  3. Awaken the Curry Paste: Add curry paste and cook for 1-2 minutes.
  4. Build the Broth Base: Add broth and one can of coconut milk, whisk, and bring to a simmer.
  5. Add Chicken and Simmer: Return chicken and add bell peppers, simmer until cooked through.
  6. Introduce Final Flavors & Creaminess: Stir in second can of coconut milk, fish sauce, lime juice, and sugar.
  7. Wilt the Greens: Add spinach and stir until wilted.
  8. Serve and Garnish: Ladle into bowls and garnish with cilantro.

Notes

Use fresh ingredients for the best flavor. Adjust spice level by altering the amount of curry paste used.