This Super Quick Coconut Red Curry Soup is ready in just about 15 minutes and it’s highly adaptable. Add chicken or shrimp, drop in whatever veggies are in season and you have on hand, add noodles, or don’t. It’s creamy, rich and a breeze to make.
In continuing with the simple weeknight meal ideas, I bring you one of my go-to, super quick meals. I make and share this often on my Instagram stories and I am constantly receiving messages for the recipe. It hardly seems like a recipe to me, given what a breeze it is and how I rarely even measure, but here we go.
I often throw this soup together when I have nothing planned and I’m craving, comforting yet quick. For my house these are ingredients I always have in stock. We always have cooked chicken on hand, rotisserie or leftover shredded chicken thighs, that I batch cook at the start of the week. You can also add shrimp, as they cook up in the hot broth within just a minute or two. If you’re adding uncooked chicken, just cut it into small pieces and give your soup another few minutes.
Since I’ve been eating low carb, I generally prefer to add kelp noodles to my red curry soup, but zucchini noodles are also a great option. Thing rice noodles or bean threads are also wonderful options, if you can tolerate them. Veggies are a must in this soup. I prefer baby spinach, but kale, chard or other greens would work. I really love adding peas and/or green beans, too. Cut up zucchini would be also nice. Cauliflower and broccoli are more hearty, but make a wonderful addition. If you have them around, red, orange or yellow bell peppers are a nice add-on in color, flavor and crunch, add those at the beginning, with the onion. Try adding chopped or diced tomatoes at the end, too.
What’s most wonderful about this soup is the multi-layered complexity of flavors, given how little work is required. There is the creamy, rich coconut milk, the slight heat from the curry paste, the lime juice brings a fresh, bright tanginess and for those that add the fish sauce, you get a beautiful, savory, umami funk (funk in the best way possible, obviously).
- 1 tablespoon coconut oil (or ghee)
- 1 small white or yellow onion, diced
- 2 large cloves garlic, minced (or ¼ teaspoon garlic powder)
- 1 tablespoon fresh ginger, grated (or ¼ teaspoon dried ginger)
- 2 tablespoons red curry paste
- pinch red pepper flakes, optional for a little more spice
- 4 cups chicken or vegetable broth, low sodium
- 1 tablespoon fish sauce, optional
- 2 cups cooked chicken, shredded*
- 1½ cups full fat canned organic coconut milk
- 4 cups baby spinach, or other greens (kale, chard, etc)
- 1 lime, juiced
- kelp noodles, cooked thin rice noodles, zucchini noodles, etc
- fresh limes
- fresh cilantro, mint and/or Thai basil
- unsweetened coconut flakes
- In a medium to large pot over medium heat, add the coconut oil. Add the onion and saute for 3-5 minutes until translucent and tender. Add the garlic, ginger and red curry paste. Cook an additional 3-5 minutes, until fragrant, Stirring very often.
- Add the broth and fish sauce, if using, whisk well to combine. Bring to a gentle simmer and add the cooked chicken and coconut milk.
- Simmer until the chicken is heated through. Add the baby spinach and stir to combine and wilt.
- Finish with the fresh lime juice, and include some lime zest, if you prefer.
- Serve immediately over kelp, rice or zucchini noodles.
you can also use shrimp or other shellfish, again adjust cooking time, as needed
Veggies: I prefer baby spinach, but kale, Swiss chard or other greens would work. Other options, peas, green beans, zucchini, cauliflower, broccoli, bok choy or Brussels, red, orange or yellow bell peppers, chopped tomatoes, etc