Red Curry Coconut Chicken Soup

Warm, vibrant, and irresistibly fragrant, this Red Curry Coconut Chicken Soup is the ultimate one-pot comfort food, packed with bold Thai-inspired flavors. Built on a rich base of creamy coconut milk and aromatic red curry paste, this soup showcases tender slices of chicken, fresh veggies like carrots and bell peppers, and a hint of zesty lime juice for a refreshing finish. Infused with garlic, grated ginger, and cilantro, every spoonful bursts with flavor, while baby spinach adds a boost of color and nutrition. Ready in just 40 minutes, this versatile dish can be elevated with optional rice noodles for an even heartier meal. Perfect for cozy weeknight dinners or impressing guests, this gluten-free recipe is sure to become a household favorite. Keywords: red curry chicken soup, coconut chicken soup, Thai-inspired soup, gluten-free soup recipe.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 3 tablespoons red curry paste
• 1 pound chicken breasts, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups chicken stock
• 2 cups coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 medium carrots, thinly sliced
• 1 large red bell pepper, thinly sliced
• 2 cups baby spinach
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 ounces rice noodles (optional, for serving)

Directions

Step 1

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

Step 2

Add the red curry paste and sauté for 1-2 minutes to release its aroma.

Step 3

Add the sliced chicken breasts to the pot and cook until no longer pink, about 5 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional minute.

Step 5

Pour in the chicken stock and bring the mixture to a gentle simmer.

Step 6

Add the coconut milk, fish sauce, and brown sugar. Stir well to combine.

Step 7

Add the sliced carrots and red bell pepper. Simmer for 10-12 minutes, or until the vegetables are tender.

Step 8

Stir in the baby spinach and let it wilt, about 2 minutes.

Step 9

Add the lime juice, chopped cilantro, salt, and black pepper. Taste the soup and adjust seasonings as needed.

Step 10

If serving with rice noodles, cook them according to the package instructions, then add them to the bowls before ladling in the soup.

Step 11

Serve hot, garnished with additional cilantro or lime wedges if desired.

Nutrition Facts

Serving size	(1764.4g)

Amount per serving	% Daily Value*
Calories	1848.7

Total Fat 48.2g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 5167.9mg	0%
Total Carbohydrate 192.9g	0%
Dietary Fiber 13.9g	0%
Total Sugars 60.0g
Protein 156.8g	0%

Vitamin D 59.0IU	0%
Calcium 299.0mg	0%
Iron 10.7mg	0%
Potassium 2822.1mg	0%

*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: 23.7%

Protein: 34.2%

Carbs: 42.1%