Description
A comforting and flavorful Easy Thai Curry Chicken Soup that brings together the aromatic flavors of Thai cuisine in a warm and satisfying bowl. This soup is creamy, slightly spicy, and packed with tender chicken and crunchy vegetables.
Ingredients
Scale
For the Soup:
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups low-sodium chicken broth
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 tablespoon fish sauce (optional)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1–2 green onions, sliced
Optional Toppings:
- lime wedges
- chili flakes
- extra cilantro
Instructions
- Saute Aromatics: In a large pot, heat coconut oil and saute onion until softened. Add garlic, ginger, and red curry paste.
- Add Broth and Coconut Milk: Pour in chicken broth, bring to a simmer, then add coconut milk and remaining soup ingredients.
- Simmer: Let soup simmer for 10–15 minutes to blend flavors.
- Season and Serve: Stir in fish sauce, soy sauce, brown sugar, and lime juice. Adjust seasoning and serve hot with garnishes.
Notes
- For a heartier soup, add cooked rice noodles or jasmine rice.
- You can swap red curry paste for green or yellow curry paste based on your heat preference.
- Leftovers store well for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 60 mg
