Description
A cozy, creamy, and Thai-inspired soup packed with green curry flavor, tender chicken, and fresh vegetables.
Ingredients
1 tbsp oil
1 onion, diced
3 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp green curry paste
1 can (13.5 oz) coconut milk
3 cups chicken broth
1 lb chicken thighs, cut into chunks
1 carrot, sliced
1 red bell pepper, sliced
1 cup mushrooms, sliced
2 cups baby spinach
1 tbsp fish sauce
1 tbsp lime juice
Chopped cilantro for garnish
Instructions
1. Heat oil in a large pot over medium heat. Add onion and sauté until softened.
2. Add garlic and ginger; cook for 1 minute.
3. Stir in green curry paste and toast for 1–2 minutes.
4. Pour in coconut milk and chicken broth. Stir until combined.
5. Add chicken pieces and simmer until cooked through (10–12 minutes).
6. Add carrots, bell peppers, and mushrooms. Cook until tender.
7. Stir in spinach, fish sauce, and lime juice. Simmer for 2 more minutes.
8. Taste and adjust seasoning. Garnish with cilantro and serve hot.
Notes
Use full-fat coconut milk for a richer flavor.
Adjust curry paste to your preferred spice level.
Add rice or noodles to make it even more filling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired