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EASY THAI CHICKEN CURRY SOUP

This Easy Thai Chicken Curry Soup is a flavorful and aromatic dish that combines tender chicken, vegetables, and a rich coconut curry broth. Perfect for a comforting meal that's quick to make.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 people
Calories: 350 kcal
Course: Soup
Cuisine: Thai

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons red curry paste
  • 4 cups Chicken Broth
  • 1 can (14 oz) coconut milk
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 cup sliced mushrooms
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoons brown sugar
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Cooked rice or rice noodles (optional, for serving)

Instructions

    Cup of Yum
  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
  3. Add the chicken pieces to the pot and cook until no longer pink, about 5 minutes.
  4. Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
  5. Pour in the chicken broth and coconut milk. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
  6. Add the red bell pepper, snap peas, and mushrooms to the pot. Cook for another 5 minutes, or until the vegetables are tender.
  7. Stir in the fish sauce, lime juice, and brown sugar. Adjust the seasoning with salt and pepper to taste.
  8. Serve the soup hot, garnished with fresh cilantro and lime wedges. Optionally, you can serve it over cooked rice or rice noodles.

Notes

  • Spice Level: Adjust the amount of red curry paste based on your preferred spice level. You can add more for extra heat or use a milder curry paste if preferred.
  • Vegetable Variations: Feel free to add other vegetables like carrots, zucchini, or spinach for added nutrition and flavor.
  • Protein Alternatives: You can use shrimp, tofu, or even beef instead of chicken for different variations.
  • Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
  • Freezing: The soup freezes well. Cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.
  • Spice Level: Adjust the amount of red curry paste based on your preferred spice level. You can add more for extra heat or use a milder curry paste if preferred.
  • Vegetable Variations: Feel free to add other vegetables like carrots, zucchini, or spinach for added nutrition and flavor.
  • Protein Alternatives: You can use shrimp, tofu, or even beef instead of chicken for different variations.
  • Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
  • Freezing: The soup freezes well. Cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 15g (5%) Protein 25g (50%) Fat 20g (31%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 15g 5%
Protein 25g 50%
Fat 20g 31%

* Percent Daily Values are based on a 2,000 calorie diet.