Description
This Easy Thai Chicken Curry Soup is a comforting and flavorful dish that brings the exotic tastes of Thai cuisine to your table. Creamy coconut milk, aromatic spices, tender chicken, and vibrant vegetables come together to create a delicious and satisfying soup that is perfect for any day of the week.
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 oz) can full-fat coconut milk
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 cups cooked shredded chicken
Vegetables:
- 1 red bell pepper (thinly sliced)
- 1 cup matchstick carrots
- 1 cup mushrooms (sliced)
Finishing Touches:
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Optional: cooked rice or rice noodles for serving
Instructions
- Prepare the Base: In a large pot, heat coconut oil over medium heat. Add diced onion and sauté until softened. Stir in garlic, ginger, and red curry paste.
- Cook the Soup: Pour in coconut milk and chicken broth, then add fish sauce and brown sugar. Bring to a gentle boil.
- Add Ingredients: Stir in shredded chicken, bell pepper, carrots, and mushrooms. Simmer until vegetables are tender.
- Finish and Serve: Stir in lime juice and cilantro. Season with salt and pepper. Serve hot, over rice or rice noodles if desired.
Notes
- For added spice, stir in chili garlic sauce or extra curry paste.
- This soup freezes well—store in airtight containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 6g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
