Description
This Easy Thai Chicken Curry Soup is a comforting and aromatic dish that combines the flavors of red curry paste, coconut milk, and fresh vegetables with tender shredded chicken. Perfect for a cozy night in or a gathering with friends.
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
- 1 cup rice noodles or cooked jasmine rice (optional)
Garnish:
- Fresh cilantro
- Lime wedges
- Sliced green onions
Instructions
- Heat Coconut Oil: In a large pot, heat the coconut oil over medium heat.
- Sauté Onion: Add the onion and sauté until softened, about 3–4 minutes.
- Add Aromatics: Stir in garlic and ginger, cooking until fragrant.
- Toast Curry Paste: Add red curry paste, toasting for 1 minute.
- Add Liquid: Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a boil.
- Add Ingredients: Add chicken, bell pepper, mushrooms, and carrots. Simmer until vegetables are tender, about 10–12 minutes.
- Season: Stir in lime juice and soy sauce. Add rice noodles or rice if using. Adjust seasoning to taste.
- Serve: Ladle into bowls and garnish with cilantro, lime, and green onions.
Notes
- For a spicier soup, add more curry paste or chili flakes.
- This soup is perfect for using up 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
