Description

A bright, soothing chicken curry soup with ginger, turmeric, Thai red curry paste, coconut milk, and lemon. Stovetop in under 30 minutes or slow cooker. Serve over rice or rice noodles.

Ingredients

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1 tbsp avocado or olive oil
1 small onion or 2 shallots, thinly sliced
1½ tbsp fresh grated ginger
3 cloves garlic, minced
1 tsp ground turmeric
2–3 tbsp Thai red curry paste (to taste)
6 cups low-sodium chicken broth
1 stalk lemongrass, bruised (optional)
1½ lb chicken breast or thighs, very thinly sliced
2 medium carrots, cut into matchsticks
1 can (13.5 oz / 400 ml) full-fat coconut milk
2 cups baby spinach or chopped kale
1 lemon, zest
3 tbsp lemon juice (or lime)
1–2 tsp fish sauce or soy sauce, to taste
¾ tsp kosher salt (plus more to taste)
chili flakes and chopped cilantro or Thai basil (optional)
2 cups cooked jasmine rice or 6 oz thin rice noodles (prepared per package)

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Instructions

1. Heat oil in a large pot over medium. Sauté onion 2–3 minutes. Add ginger and garlic; cook 30 seconds.

2. Stir in turmeric and curry paste; cook 30 seconds until fragrant.

3. Add broth and lemongrass; bring to a gentle simmer for 5 minutes.

4. Add chicken and carrots; simmer 6–8 minutes until chicken is cooked through.

5. Reduce heat to low. Stir in coconut milk and spinach; warm gently (do not boil). Remove lemongrass.

6. Off heat, add lemon zest and juice, fish or soy sauce, and salt. Ladle over rice or noodles. Garnish with herbs and chili flakes.

7. Slow Cooker Option: Add onion, ginger, garlic, turmeric, curry paste, broth, lemongrass, chicken, and carrots to the slow cooker. Cook LOW 4–5 hours or HIGH 2–3 hours. Stir in coconut milk and spinach for the last 15 minutes. Finish with lemon zest/juice, fish/soy, and salt. Serve over rice or noodles.

Notes

For a milder bowl, start with 2 tbsp curry paste and add more at the end. Not traditional but delicious: add 1 tsp brown sugar to balance heat. No green onion used.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Dinner, Soup
Method: Stovetop, Slow Cooker
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 330
Sugar: 3g
Sodium: 760mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 29g
Cholesterol: 85mg