Description
A quick and cozy soup that’s creamy, bold, and packed with flavor, perfect for those busy nights when you want a comforting meal without the long cook time.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken or quick cooking thin sliced raw chicken (Use cooked for quicker preparation.)
- 2 tablespoons Thai red curry paste (Adjust amount based on spice preference.)
- 1 can coconut milk (Full fat for best texture.)
- 3 cups chicken broth
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced (Adjust for taste.)
- 1 cup sliced bell peppers (Any color is fine.)
- 1 cup sliced mushrooms
- 2 cups fresh spinach (Can substitute with other quick-cooking veggies.)
- 2 tablespoons fish sauce or soy sauce (For savory depth.)
- 2 tablespoons lime juice (Add at the end for freshness.)
- 1 teaspoon brown sugar or honey (Optional, for balancing flavors.)
- 1/4 cup fresh cilantro or green onions, chopped (For topping.)
Instructions
Preparation
- Warm up a pot on medium heat and drizzle with a small amount of oil.
- Add minced garlic and ginger for about 30 seconds.
- Stir in the Thai red curry paste and cook for another 30 seconds.
Cooking
- Pour in chicken broth and coconut milk, whisking to dissolve the curry paste. Bring to a gentle simmer.
- If using raw chicken, add it now and simmer until cooked through (5-7 minutes). If using cooked chicken, add it later.
- Add quick cooking veggies like sliced bell peppers, mushrooms, and spinach. Simmer until tender (2-4 minutes).
- Stir in fish sauce or soy sauce, then taste and adjust seasoning. Add lime juice and optional sweetener.
Serving
- Top with chopped cilantro or green onions before serving.
Notes
Store leftovers in an airtight container for 3-4 days. For meal prep, keep noodles or rice separate to prevent them from soaking up the broth. Can be frozen for 2-3 months, but avoid freezing with noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Soup
- Cuisine: Thai