Thai-Style Chicken Curry Soup with Lemon–Ginger

A streamlined, 30-minute Thai-style soup emphasizing balance: aromatics (onion, garlic, ginger) and red curry paste are bloomed in oil, then simmered with stock and coconut milk to form a stable emulsion. Thinly sliced chicken cooks gently in the broth; mushrooms and bell pepper provide texture. Acidity (lemon + lime) and fish sauce adjust salinity and brightness. Finish with spinach for color and nutrients. Serve as a light course or over rice/rice noodles for an entrée. Holds 2–3 days; reheat below a simmer to avoid fat separation.

Time Breakdown

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4

Ingredients List

• 1 tbsp oil
• 1 small onion, sliced
• 1 tbsp grated ginger; 3 cloves garlic, minced
• 1–2 tbsp red curry paste
• 1 L chicken stock; 400 ml coconut milk
• 450 g chicken breast or thigh, thinly sliced
• 120 g mushrooms, sliced; 1 small red bell pepper, strips
• 1 tbsp fish sauce (or 1½ tsp tamari + ½ tsp lime zest)
• 1 tbsp lemon juice + 1 tbsp lime juice
• 1 tsp sugar (optional)
• 1 cup spinach
• Garnish: cilantro, scallions, lime

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• 5–6 qt pot
• Knife & board
• Measuring tools, ladle

Step-by-Step Instructions

1. Sauté onion in oil 2–3 min.
2. Add ginger + garlic 30 sec; bloom curry paste 45 sec.
3. Add stock + coconut milk; simmer.
4. Add chicken + mushrooms; simmer 8–10 min.
5. Add bell pepper, fish sauce, citrus, sugar; cook 1–2 min.
6. Fold in spinach; adjust seasoning; serve.

Pro Tips

• Viscosity control: Add stock to thin; simmer uncovered to reduce.
• Heat management: Curry paste intensity varies season at the end.
• Protein swap: Shrimp cooks in 2–3 min; tofu holds texture if simmered gently.
• Meal prep: Keep starches separate.

Nutrition

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
~1¾ cups	345	26 g	12 g	22 g	2 g	5 g