• 2 Tbsp. Olive oil
  • 1/2 – 1 tsp. Thai red curry paste
  • 5 cups chicken stock
  • 1 can (13oz) coconut milk
  • 6 thin slices of fresh ginger
  • 3 Tbsp. lime juice
  • 2 Tbsp. fish sauce
  • 3/4 lb boneless chicken breast
  • 9-10 oz. baby spinach, sliced into thin shreds
  • 4 ounces shitake or button mushrooms, thinly sliced
  • 1 Tbsp. cilantro, chopped


Slice chicken breast into very thin strips and set aside. In a large soup pot over medium heat, warm the oil. Add the red curry paste and cook, stirring, for 1 minute. Add chicken stock, coconut milk, ginger, lime juice, fish sauce and chicken breast. Bring to a simmer, reduce heat and simmer for 5-7 minutes. Add spinach and mushrooms and simmer another 5 minutes. Add cilantro just before serving. Remove and discard the ginger slices before serving.

Soup Bar Topping ideas:

  •  Thinly sliced green onions
  • Cubes of avocado
  • Wedges of lemon or lime
  • Crispy rice or Chow Mein noodles