Ingredients
- 1 tablespoon oil (vegetable oil, coconut oil, or avocado oil)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Thai green curry paste (store-bought or homemade)
- 1 can (14 oz) coconut milk (full-fat for the best texture)
- 2 cups chicken broth (low-sodium recommended)
- 2 boneless, skinless chicken breasts (sliced into thin strips)
- 1 cup mushrooms, sliced (white button, cremini, or shiitake)
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach or bok choy
- 2 tablespoons fish sauce (or soy sauce for a milder alternative)
- 1 tablespoon brown sugar (balances the spice)
- Juice of 1 lime (freshly squeezed)
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 Thai chili or jalapeño, sliced (optional, for extra heat)
Instructions
Step 1: Sauté Aromatics
Heat 1 tablespoon of oil in a large pot over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté for 2-3 minutes until the onions become soft and translucent. This step builds the foundation of the soup’s flavor, so don’t rush it.
Step 2: Cook the Curry Paste
Add 2 tablespoons of Thai green curry paste to the pot and stir well. Cook for 1-2 minutes until the paste becomes fragrant. This step helps release the full depth of the spices in the curry paste.
Step 3: Add Liquid Ingredients
Pour in 1 can of coconut milk and 2 cups of chicken broth. Stir well to combine, scraping up any bits from the bottom of the pot to enhance the flavor.
Step 4: Add Chicken and Vegetables
Bring the soup to a gentle simmer and add the sliced chicken breasts. Cook for 8-10 minutes until the chicken is fully cooked and tender. Then, add the mushrooms and red bell pepper, letting them simmer for another 5 minutes.
Step 5: Season the Soup
Stir in 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and the juice of 1 lime. Adjust the seasoning to taste—if you prefer a saltier flavor, add a little more fish sauce; for more acidity, squeeze in extra lime juice.
Step 6: Add Greens and Garnish
Turn off the heat and add baby spinach or bok choy, stirring until they wilt. Garnish with fresh cilantro and sliced Thai chili (if using).
Notes
How to Control the Spice Level
- For mild soup: Use 1 tablespoon of green curry paste and omit the chili.
- For medium spice: Stick with 2 tablespoons of curry paste.
- For extra heat: Add an extra Thai chili or a pinch of red pepper flakes.
How to Avoid Overcooking Chicken
- Slice the chicken thinly to ensure even cooking.
- Simmer gently—boiling too hard can make the chicken tough.
- Use a meat thermometer and cook until the internal temperature reaches 165°F (75°C).
What If My Soup Is Too Thin?
- Simmer for an extra 5-10 minutes to thicken naturally.
- Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir well.
What If My Soup Is Too Thick?
- Add a splash of chicken broth or water until the desired consistency is reached.
- Prep Time: 10 minutes
- Cook Time: 25 minutes