I have been making soups for over 30 years. I enjoy making soups because I find them a great vehicle for mixing flavours and textures. This soup is the best I have ever made. The depth of flavour, sweetness and the perfect amount of heat. It is restaurant quality and if the restaurant served this I'm sure people would return again and again. Please try it! You will be amazed at yourself.
This is a quick and easy Thai chicken curry that takes only 20 minutes to prepare and is naturally gluten free. There are only 141 calories and 4 carbohydrates per dish, according to the computer-generated nutrition information–no rice or naan included.
There's nothing better than tucking into a bowl of this flavor-packed, hearty comfort dish. I could just sip the sauce made with coconut milk.
The sweet Vidalia onions, carrots, and coconut milk add natural sweetness to the Thai red curry, makes the soup spicy and salty. Lime juice provides the proper acid balance, while the Thai red curry paste adds a light heat.
Thai Chicken Coconut Curry Ingredients
- 3 tablespoons coconut oil (olive oil may be substituted)
- 1 medium/large sweet Vidalia(sweeter) or yellow onion, diced small
- 1 pound boneless, skinless chicken breast or thighs (more flavour), diced into bite-sized pieces
- 4 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons ground coriander (I've made the soup without coriander and it was still exceptional)
- 1 to 1 1/2 cups shredded carrots
- approx 4-ounces Thai red curry paste - add some at a time and taste
- about 3 cups fresh spinach leaves
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
- 2 Tbsp Peanut Butter
- Lemongrass crushed (1 stick if fresh or 2 frozen)
- 1/2 teaspoon freshly ground black pepper, or to taste
- rice, quinoa, or naan, optional for serving
- To a large skillet, add the coconut oil, onion, and sauté over medium-high heat until the onion softens about 5 minutes; stir intermittently.
- If the chicken is raw, add the chicken, and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the smashed lemongrass stalks in a garni bag into the pot. See how to make this below.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and add the peanut butter, additional curry paste, salt and pepper if required and stir the ingredients.
How to make a lemongrass garni bag.
Put down a double square of cheesecloth on the table. Put your smashed lemongrass in the centre of the squares.
Close the garni bag by lifting the four corners of the cheesecloth and tie with string as above. This bag is put in the simming pot and removed when the soup is finished.