Thai Coconut Curry Soup

There's nothing quite like a bowl of piping hot soup to chase away the chill on a cold winter day. And this Thai Coconut Curry Soup is the perfect recipe to turn to when you're in need of some warmth and comfort.

Thai Coconut Curry Soup is both easy to make and Nutritionally packed

Made with a simple blend of curry paste, chicken, and coconut milk, this soup is both easy to make and Nutritionally packed. What's more, it's sure to please even the pickiest eaters in your family. So the next time you're looking for a quick and easy meal that will chase away the winter blues, give this Thai Coconut Curry Soup a try. You'll be glad you did!

Thai Coconut Curry Soup is not only deliciously warm and soothing

Thai Coconut Curry Soup is not only deliciously warm and soothing, but it's also easy to make and packed with nutrients. The perfect meal to gather the family around during the colder months, this soup is full of healthy ingredients that will leave you feeling satisfied and nourished. Made with a base of coconut milk, this soup gets its creaminess from full-fat coconut milk, making it an indulgent yet healthy choice. Red curry paste and ginger give the soup a spicy kick, while fresh vegetables add important vitamins and minerals. And, of course, no Thai Coconut Curry Soup would be complete without a sprinkle of fresh cilantro on top. So go ahead and curl up with a bowl of this delicious soup - your body will thank you for it!

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4

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• Thai Coconut Curry Soup is both easy to make and Nutritionally packed
• Thai Coconut Curry Soup is not only deliciously warm and soothing
• Ingredients
• Instructions
• Variations
• Storage
• Top tip
• Thai Coconut Curry Soup

Ingredients

• 2 T. extra virgin olive oil
• 1 small yellow onion, diced
• 1 lb. boneless skinless chicken breast, cubed
• Sea salt and black pepper, to taste
• 3-4 garlic cloves, minced
• 1 1-inch ginger piece, peeled and minced
• 1½ t. ground coriander
• 3 T. Thai red curry paste
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 14-oz. can full-fat coconut milk
• 2 c. baby spinach
• 2 T. lime juice
• 1 T. maple syrup
• 3 T. fresh cilantro, chopped
• 1 large lime, cut into thin half round slices

Instructions

1. Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and
   cook until tender and fragrant, about 4-5 minutes.
2. Add the chicken and cook, stirring often, until the breast develops a bit of color,
   around 4-5 minutes. Season with salt and black pepper, to taste.
3. Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until
   the spices become fragrant.
4. Add bell peppers and season with additional salt and black pepper, if desired. Stir to
   combine and cook until peppers soften and develop a bit of color, approximately 3-4
   minutes.
5. Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir
   in spinach, lime juice, and maple syrup. Taste and adjust seasonings, as desired.
   Serve immediately topped with fresh cilantro and lime slices, if desired. Enjoy!

Variations

There are few things as warm and soothing as a bowl of homemade soup, Thai Coconut Curry Soup is one of them. This soup is not only easy to make but also packed full of nutrients that the whole family will enjoy. The beauty of this soup is that it can be easily customized to your liking. For example, if you like your soup with more heat, simply add more chili pepper flakes. Or, if you prefer a creamier soup, add an extra can of coconut milk. No matter how you choose to make it, Thai Coconut Curry Soup is sure to be a hit in your home.

Storage

When it comes to storage, Thai Coconut Curry Soup can be stored in the fridge for up to four days. However, it is important to make sure that the soup is sealed tightly before storing it in the fridge. If the soup is not properly sealed, it will not last as long. Additionally, it is best to eat the soup within two days of storage. Beyond that, the flavors will begin to break down and the soup will not be as delicious.

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