Description
Enjoy a quick and vibrant 20 minute thai chicken curry soup that blends aromatic lemongrass, fresh ginger, and spicy red curry paste with tender chicken and creamy coconut milk. This easy weeknight dinner delivers bold Southeast Asian flavors while staying light and nutritious, perfect for busy families or anyone craving a comforting bowl. Garnish with cilantro for a fresh finish and serve with steamed rice or noodles for added heartiness. Pair it with rice and a cold glass of grape juice today!
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound chicken breast, cubed
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can coconut milk
- 1 stalk lemongrass, smashed
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- Fresh cilantro, for garnish
Instructions
- Heat oil in a large pot over medium heat. Add chicken and brown until lightly colored.
- Reduce heat, add ginger and red curry paste, stir for 1 minute.
- Add chicken broth, coconut milk, lemongrass, and mushrooms. Bring to a simmer and cook 10 minutes.
- Stir in spinach until wilted; remove lemongrass.
- Garnish with cilantro and serve hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: 20 minute thai chicken curry soup, thai chicken soup, quick thai curry, easy chicken curry soup, 20 minute meals, Thai soup recipe, fast Thai dinner, coconut chicken soup, weeknight Thai dinner