Description
A quick and comforting bowl that balances creamy coconut, warm curry, and bright lime, perfect for weeknights.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can coconut milk
- 2 cups chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup sliced mushrooms
- 1 bell pepper, sliced
- 2 cups spinach
- 2 tablespoons lime juice
- Fresh cilantro for garnish
Instructions
- Heat a little oil in a large pot over medium heat. Pat the diced chicken dry, season lightly with salt and pepper, and brown the chicken.
- Add the red curry paste and cook for about 1 minute while stirring.
- Pour in the chicken broth and coconut milk, then add fish sauce, sugar, mushrooms, and sliced bell pepper. Simmer for about 10 minutes.
- Stir in the spinach and lime juice. Cook until spinach wilts, about 1–2 minutes. Adjust seasoning if needed and serve hot, garnished with cilantro.
Notes
Serve with steamed jasmine rice or a wedge of lime for extra flavor. Store in an airtight container for 3–4 days in the fridge or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg