I’m particularly proud of this recipe because it’s one of those that started off purely as an experiment. I had no idea what I was doing, but I was pretty sure if green curry, coconut milk, and cilantro were involved I was going to come up with something okay. Turns out, this green curry soup is way more than okay. It’s awesome. It’s all the flavours of green curry with chicken that I love so much except I know exactly what’s going into it and there’s no rice required.
When I was in Thailand I ate my fair share of curries and I would always pass on the rice, just to keep SOMEWHAT low carb-ish, and it made me think of the curries more like a soup. I loved it, and recreating that vibe at home makes me feel like I’m on the beach in Koh Phangan and not stuck inside hiding from the Canadian winter.
The version of the soup that I photographed I used frozen chopped spinach as the store was out of fresh spinach (I know, weird right?) but I do think it’s better with the fresh baby spinach. Obviously, it’s your call and it’s delicious either way. Soup is a perfect way to use up whatever you have on hand, so many veggies could fit in this soup beautifully. I batched this up for lunches, and now I’m finding myself actually looking forward to Monday!
- 2 cooked and shredded chicken breasts
- 3 tablespoons green curry paste
- 1 can full fat cooconut milk
- 3 cups chicken broth
- 2 cups baby spinach
- 4 sprigs worth of fresh cilantro leaves
- Heat your curry paste in a heavy-bottomed pot over medium heat for one or two minutes, stirring, until fragrant
- Add the coconut milk and stir until combined, allow to come to a gentle simmer
- Add the broth and stir until combined, allow to come to a gentle simmer
- Simmer for 10-15 minutes
- Add the baby spinach and stir until wilted
- Add the chicken and stir until combined
- Serve and garnish eat plate with one sprig worth of cilantro leaves