The benefits of coconut milk are that it’s packed with saturated fats. That’s the good kind of fat that’ll leave you wanting a bit more of this silky soup!
In a large stockpot add olive oil on medium heat and sauté onions and garlic until soft, about 4-5 minutes. Add red pepper strips and curry paste and mix. Add shredded chicken and coconut milk and mix until curry is blended properly.
Add chicken stock, hominy, and lemon and allow it to simmer for about 5 minutes until heated through.
Before serving add spinach and cook for a couple more minutes.
Garnish with fresh cilantro and red pepper flakes if desired.