Ingredients
Scale
The key to this dish lies in selecting the right ingredients to build those bright, authentic flavors. Whenever possible, I opt for fresh herbs and quality coconut milk—the kind that’s rich but not overly sweet. It’s tempting to skip on fresh lime or ginger, but trust me, they’re worth the extra trip to the market. Over the years, I’ve learned that these small details take the soup from ordinary to memorable.
- 2 tablespoons coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 red Thai chilies, sliced (adjust to taste)
- 1 tablespoon red curry paste
- 4 cups chicken broth (homemade or low-sodium store-bought)
- 1 can (14 oz) full-fat coconut milk
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 cup sliced mushrooms (shiitake or button)
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach or kale
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon brown sugar or palm sugar
- Juice of 1 lime
- Fresh cilantro and Thai basil, chopped, for garnish
- Optional: Cooked rice noodles or jasmine rice for serving
Instructions
- Heat the coconut oil in a large pot over medium heat until shimmering. Add the onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic, ginger, and sliced chilies. Cook for another minute until fragrant, being careful not to burn the garlic.
- Add the red curry paste and cook, stirring constantly, for 2 minutes to release the flavors.
- Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Add the thinly sliced chicken breasts to the pot. Let them poach gently in the broth for about 8-10 minutes until cooked through and tender.
- Stir in the mushrooms and red bell pepper, simmering for 5 more minutes until the vegetables soften but still have some bite.
- Add the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed—sometimes I like a little extra lime or fish sauce for depth.
- Just before serving, stir in the baby spinach or kale and let it wilt in the hot broth.
- Ladle the soup into bowls and garnish generously with fresh cilantro and Thai basil.
- Serve hot, optionally over cooked rice noodles or jasmine rice to make it more filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
