Description
This flavorful and comforting Thai Chicken Curry Soup is a quick and easy recipe packed with tender chicken, creamy coconut milk, fresh vegetables, and bold curry flavors. Perfect for a weeknight dinner or whenever you’re craving a warm, hearty bowl of soup with a touch of spice.
Ingredients
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- 1 tbsp vegetable oil
- 1 lb chicken breast or thighs, thinly sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp red curry paste (adjust to taste)
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce (optional, for extra umami)
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 cup snap peas or green beans
- 2 tbsp lime juice (about 1 lime)
- Fresh cilantro or Thai basil, chopped (for garnish)
- Cooked rice or rice noodles (optional, for serving)
Instructions
- Sauté the Chicken and Aromatics:
- Heat the vegetable oil in a large pot over medium heat. Add the chicken slices and cook until lightly browned, about 5 minutes. Remove and set aside.
- In the same pot, sauté the onion, garlic, and ginger until fragrant, about 2 minutes.
- Add the Curry Paste:
- Stir in the red curry paste and cook for 1–2 minutes to enhance its flavor.
- Build the Soup Base:
- Pour in the chicken broth and coconut milk. Stir to combine, then add the fish sauce, soy sauce, and brown sugar.
- Cook the Vegetables:
- Add the bell pepper, carrots, mushrooms, and snap peas. Simmer for 5–7 minutes, or until the vegetables are tender but still crisp.
- Return the Chicken:
- Add the cooked chicken back to the pot and let it simmer for 2–3 minutes, ensuring it is fully cooked through.
- Finish with Lime Juice:
- Stir in the lime juice to brighten the flavors.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with fresh cilantro or Thai basil. Serve with cooked rice or rice noodles if desired.
Notes
- Adjust the spice level by using less curry paste or adding a touch of sriracha for extra heat.
- Swap chicken for shrimp or tofu for a different protein option.
- Store leftovers in the refrigerator for up to 3 days.