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
- Sauté onion in oil 2–3 min.
- Add ginger + garlic 30 sec; bloom curry paste 45 sec.
- Add stock + coconut milk; simmer.
- Add chicken + mushrooms; simmer 8–10 min.
- Add bell pepper, fish sauce, citrus, sugar; cook 1–2 min.
- 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 |