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  • Writer's pictureKanning Kathy

Thai Coconut Curry Soup

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


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


  • 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.

  • 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.

  • Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.

  • 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.

  • 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!



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