Spicy Coconut Chicken or Seafood Soup

Dive into the comforting, flavor-packed world of this Spicy Coconut Chicken or Seafood Soup. Brimming with vibrant Southeast Asian flavors, this recipe combines tender slices of chicken (or your choice of shrimp or scallops) with creamy coconut milk, red curry paste, and fragrant aromatics like garlic, ginger, and lime juice. A hint of fish sauce and brown sugar brings a perfect balance of umami and sweetness, while red chili peppers offer a customizable kick of heat. Packed with nutrient-rich baby spinach and earthy mushrooms, this one-pot wonder can be served with fragrant rice or slurp-worthy rice noodles for a heartier meal. Ready in just 45 minutes, this versatile, dairy-free soup is a warming weeknight dinner or an impressive dish for entertaining.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 3 tablespoons red curry paste
• 4 cups chicken broth (or seafood stock)
• 1 can coconut milk (full-fat)
• 1 pound chicken breast, thinly sliced (or shrimp/scallops)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons lime juice, freshly squeezed
• 2 whole red chili peppers, sliced (optional for extra heat)
• 1 cup mushrooms, sliced
• 2 cups baby spinach (or other leafy greens)
• 1 cup fresh cilantro, chopped
• 2 whole green onions, chopped
• 2 cups cooked rice or rice noodles (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 2-3 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the red curry paste and stir well to coat the onions and spices. Cook for 1-2 minutes to release the aromas.

Step 5

Pour in the chicken broth (or seafood stock) and bring to a gentle simmer.

Step 6

Stir in the coconut milk and mix well until fully combined.

Step 7

Add the chicken slices (or seafood) to the pot and let simmer for 10-12 minutes, or until cooked through.

Step 8

In the meantime, add the fish sauce, brown sugar, lime juice, and sliced chili peppers (if using) to the soup. Taste and adjust for balance of flavors (add more fish sauce for saltiness, sugar for sweetness, or lime for tanginess).

Step 9

Add the sliced mushrooms to the pot and cook for another 3-5 minutes until tender.

Step 10

Stir in the baby spinach and cook for 1-2 minutes, just until wilted.

Step 11

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

Step 12

Serve hot with cooked rice or rice noodles if desired.

Nutrition Facts

Serving size	(2497.9g)

Amount per serving	% Daily Value*
Calories	1865.9

Total Fat 58.2g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 6059.0mg	0%
Total Carbohydrate 163.2g	0%
Dietary Fiber 15.8g	0%
Total Sugars 22.9g
Protein 173.1g	0%

Vitamin D 73.0IU	0%
Calcium 388.9mg	0%
Iron 15.6mg	0%
Potassium 3395.8mg	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: 28.0%

Protein: 37.0%

Carbs: 34.9%