Thai-Style Red Curry Chicken Soup

As featured in The Applegatarian.

Taking an extra 15 minutes to enrich a store-bought stock with aromatics and red curry paste is what gives this easy weeknight soup its great depth of flavor. While the stock simmers, prep your chicken and veggies, and you'll be sitting down to supper before you know it.


  • 6 cups chicken broth
  • 2 cloves garlic, crushed
  • 1 (1-inch) piece fresh ginger, sliced
  • 1 tablespoon Thai red curry paste, or to taste 
  • 1¼ cups cilantro leaves, divided
  • 1 large sweet potato, peeled and cut into ½-inch dice 
  • 1 (14-ounce) can coconut milk
  • 1 (8-ounce) package APPLEGATE NATURALS® Grilled Chicken Breast Strips, chopped
  • 4 cups baby spinach, chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice 
  • Kosher salt
  • Cooked rice noodles or steamed rice, for serving (optional)


  • Combine the chicken broth, garlic, ginger, curry paste, and 1 cup cilantro leaves in a soup pot and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes. Use a slotted spoon to remove the solids and discard.
  • Add the sweet potato and coconut milk and simmer until the sweet potato is tender, 10 to 15 minutes.
  • Add the chicken and spinach and cook until the chicken is hot and the spinach is wilted, about 5 minutes.
  • Meanwhile, chop the remaining ¼ cup cilantro leaves.
  • Remove the soup from the heat and stir in the fish sauce, lime juice, chopped cilantro and salt to taste. Serve at once, over noodles or rice, if you like.