Thai Red Curry Soup with Spinach
This soup features chicken, bell pepper, and spinach in a flavorful red curry and coconut milk broth. Spinach wilts perfectly into the broth, adding color and consistency in every batch.
Equipment
- Pot
Ingredients
- 400 g chicken breast, sliced
- 1 tbsp red curry paste
- 400 ml coconut milk
- 500 ml chicken broth
- 1 red bell pepper, sliced
- 100 g fresh spinach
- 15 ml lime juice
Instructions
- In a pot, sauté red curry paste 1 minute until fragrant.
- Add chicken and cook 3–4 minutes.
- Pour in coconut milk and broth.
- Add bell pepper and simmer 10 minutes.
- Stir in spinach and cook until wilted.
- Add lime juice and serve hot.
Notes
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.