Description
This Easy Thai Chicken Curry Soup is a delicious and comforting dish that is bursting with flavors of coconut, curry, and aromatic spices. Loaded with tender chicken and a variety of vegetables, this soup is hearty and perfect for any time of the year.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 (13.5-ounce) can coconut milk
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cups cooked shredded chicken
- 1 red bell pepper (thinly sliced)
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 tablespoon lime juice
- 1–2 teaspoons soy sauce (to taste)
Optional:
- 1 cup rice noodles or cooked jasmine rice
Garnish:
- Fresh cilantro
- Lime wedges
- Sliced green onions
Instructions
- Sauté Aromatics: In a large pot, heat coconut oil and sauté onion until softened. Add garlic, ginger, and red curry paste.
- Add Broth and Coconut Milk: Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a boil.
- Add Chicken and Vegetables: Stir in chicken, bell pepper, mushrooms, and carrots. Simmer until vegetables are tender.
- Finish Soup: Stir in lime juice, soy sauce, and cooked rice noodles or jasmine rice if desired. Adjust seasoning.
- Serve: Ladle into bowls and garnish with cilantro, lime wedges, and green onions.
Notes
- For a spicier soup, add more curry paste or chili flakes.
- This soup is perfect for using leftover rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
