Description
A comforting and flavorful Easy Thai Chicken Curry Soup that brings the exotic flavors of Thai cuisine to your table. This soup is creamy, aromatic, and packed with tender chicken, vibrant vegetables, and a hint of spice.
Ingredients
Scale
For the Soup:
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts (sliced thin)
- 1 red bell pepper (sliced)
- 1 tablespoon fresh ginger (grated)
- 2 garlic cloves (minced)
- 2 tablespoons red curry paste
- 1 can (14 ounces) full-fat coconut milk
- 3 cups low-sodium chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 cup sliced mushrooms
- 1/2 cup shredded carrots
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Optional Toppings:
- Sliced green onions
- Extra lime wedges
- Chili flakes
Instructions
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chicken and cook for 3–4 minutes until lightly browned.
- Add the red curry paste and cook, stirring, for 1 minute to release the flavors.
- Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well and bring to a simmer.
- Add the mushrooms and carrots and cook for 10–12 minutes, or until the vegetables are tender and the chicken is fully cooked.
- Remove from heat and stir in the lime juice and cilantro.
- Serve hot with your favorite toppings.
Stir in the red bell pepper, ginger, and garlic and cook for another 2 minutes.
Taste and adjust seasoning with salt if needed.
Notes
- You can add cooked rice noodles or jasmine rice to make it more filling.
- For a vegetarian version, substitute tofu for chicken and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
