This is a must make soup! It contains a lot of different ingredients but most of them should be in the pantry. The recipe will easily serve 8-10, and the soup improves with each re-heating.

Thai Curried Chicken Soup

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Course: Soup
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Degree of Difficulty : Easy
Servings: 8 people
Tip : Omit the chicken for a totally vegetarian version.


  • 1 tbsp canola oil
  • 1/2 medium onion finely chopped
  • 1/2 medium red bell pepper seeded and chopped
  • 1 medium chicken breast diced 3/4-inch, optional
  • 2 cloves garlic minced
  • 1 carton chicken or vegetable stock
  • 1 can low fat coconut milk
  • 1 can corn
  • 1/4 tspn Asian chili sauce
  • 1 juice of 1/2 lime
  • 1/3 bunch fresh cilantro chopped
  • 1/2 tbsp brown sugar
  • 2 tbsp curry powder
  • 2 tbsp corn starch
  • 2 handfuls fresh spinach leaves


  • Gather all ingredients before starting recipe
  • Heat canola oil over medium high heat in a deep soup pot and add chopped onions and bell pepper, sauté until the vegetables are soft, 4 -5 minutes
  • Add finely minced garlic, Asian chili sauce and diced chicken breast (if using) and sauté for 1-2 minutes, then add the stock bringing to a boil. Reduce and simmer for 15-20 minutes
  • Combine curry powder, corn starch, brown sugar, lime juice with a 1/4 can of the coconut milk in a container and stir to combine. Chop cilantro and prepare spinach by chopping off the stems and washing under running water.
  • Add curry mixture, the balance of the can of coconut milk and cilantro to simmering soup base and bring to a fast simmer. Cook until the corn starch has slightly thickened the broth. 3-4 minutes
  • Add spinach and corn and continue to simmer until the fresh spinach has wilted.

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