Name: Thai Chicken Coconut Curry Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Ingredients: Hollywood Beauty Coconut Oil; Vidalia Brands Sweet Onion Petals, Sour Cream and Onion Flavor; Marinated Boneless Skinless Chicken Breast; Elephant Garlic; Dorot Gardens Crushed Ginger; McCormick Gourmet™ Organic Ground Coriander; Laguna Drink, Coconut Milk; Kitchen Basics Chicken Stock; Carrot; Morton & Bassett Spices Thai Red Curry; David's Kosher Salt; Morton & Bassett Black Pepper, 100% Organic, Fine Ground; Produce Spinach; Organic Cilantro; Waterfront Bistro Juice, Concentrate, Lime; C&H Premium Pure Cane Light Brown Sugar; Atoria's Family Bakery Traditional Naan

To a large pot or Dutch oven, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.

Add the chicken and cook for about 5 minutes, or until chicken is cooked through; flip and stir often to ensure even cooking.

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Add the coconut milk, chicken stock, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes and carrots are soft.

Turn the heat off and add the spinach, cilantro, lime juice, and stir to combine. Stir until spinach has wilted and is tender, about 1 to 2 minutes.

Taste the soup and optionally add brown sugar (does not make it sweet in my opinion but rather rounds out the flavor profile and marries things together), additional curry paste, salt, pepper, etc. to taste.

Thai Chicken Coconut Curry Soup

Serves 8

5 mins prep

20 mins cook

25 mins total

What you need

How to make