A creamy and flavorful Thai-inspired chicken soup made with coconut milk, red curry paste, and tender vegetables.

Scale

1 lb cooked chicken, shredded or diced

1 can (13.5 oz) full-fat coconut milk

2 cups chicken broth

2 tbsp Thai red curry paste

1 tbsp fresh ginger, grated

2 cloves garlic, minced

1 tbsp soy sauce or halal fish sauce

1 tbsp lime juice

2 cups mixed vegetables (carrots, bell peppers, spinach)

1 tbsp oil (coconut or avocado)

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Heat oil in a pot. Add garlic and ginger; sauté until fragrant.

Add curry paste and stir for 30 seconds to bloom flavor.

Pour in coconut milk and chicken broth. Stir until smooth.

Add chicken and veggies. Simmer 8–10 minutes.

Finish with lime juice and soy/fish sauce.

Taste and adjust seasoning. Serve hot.

Use full-fat coconut milk for best texture.

Add noodles or rice for a heartier bowl.

Spinach or herbs can be stirred in at the end for freshness.