Description
This Easy Thai Curry Chicken Soup is a comforting bowl of creamy, aromatic flavors. Packed with tender chicken, coconut milk, and fragrant Thai spices, this easy-to-make soup brings the vibrant tastes of Thailand straight to your kitchen. A delicious and warming meal, perfect for cozy nights or impressing guests!
Ingredients
For the Soup:
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1 lb. boneless, skinless chicken breast or thighs, diced
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1 tablespoon olive oil or coconut oil
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1 medium onion, diced
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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2 tablespoons red curry paste (adjust for spice level)
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1 can (14 oz) coconut milk
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4 cups chicken broth (low-sodium recommended)
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1 tablespoon fish sauce
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1 tablespoon brown sugar (optional, for sweetness)
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1 medium carrot, thinly sliced
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1 red bell pepper, thinly sliced
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1 zucchini, sliced
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1 cup baby spinach or kale (optional)
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1 tablespoon lime juice
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Fresh cilantro for garnish
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Salt and pepper, to taste
Optional Garnishes:
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Chopped peanuts or cashews
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Sriracha for extra spice
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Lime wedges
Instructions
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Heat the oil in a large pot or Dutch oven over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, then remove from the pot and set aside.
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In the same pot, add the diced onion, garlic, and grated ginger. Sauté for 2-3 minutes until the onion softens and the mixture is fragrant.
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Stir in the red curry paste and cook for an additional minute to release its flavors.
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Add the coconut milk, chicken broth, fish sauce, and brown sugar (if using). Stir to combine, then bring the mixture to a simmer.
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Add the sliced carrots, bell pepper, and zucchini. Let the soup simmer for 10-15 minutes until the vegetables are tender.
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Return the cooked chicken to the pot, followed by the spinach or kale (if using). Simmer for an additional 3-5 minutes until the greens are wilted.
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Stir in the lime juice, taste, and adjust the seasoning with salt and pepper as needed.
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Serve the soup hot, garnished with fresh cilantro, chopped peanuts or cashews, and lime wedges. For extra heat, drizzle with sriracha.
Notes
the level of curry paste depending on how spicy you like your soup.
You can use low-fat coconut milk for a lighter version, though it may alter the creamy texture slightly.
Feel free to add other vegetables such as mushrooms, broccoli, or peas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Thai