EASY THAI CHICKEN CURRY SOUP
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EASY THAI CHICKEN CURRY SOUP
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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.
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Ingredients
- vegetable oil 1 tablespoon
- onion small, chopped
- garlic 3 cloves, minced
- fresh ginger 1 tablespoon, grated
- chicken breast boneless, skinless, cut into bite-sized pieces, 1 pound
- red curry paste
- chicken broth 4 cups
- coconut milk 14 oz can
- red bell pepper sliced
- snap peas
- mushrooms sliced, 1 cup
- fish sauce
- lime juice 1 tablespoon
- brown sugar
- cilantro fresh, chopped, for garnish
- lime wedges, for serving
- rice or rice noodles, cooked, optional, for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
- Add the chicken pieces to the pot and cook until no longer pink, about 5 minutes.
- Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
- Pour in the chicken broth and coconut milk. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
- Add the red bell pepper, snap peas, and mushrooms to the pot. Cook for another 5 minutes, or until the vegetables are tender.
- Stir in the fish sauce, lime juice, and brown sugar. Adjust the seasoning with salt and pepper to taste.
- 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
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Calories
350kcal
(18%)
Carbohydrates
15g
(5%)
Protein
25g
(50%)
Fat
20g
(31%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 350 kcal
% 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.
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