Description
This Thai-Inspired Curry Chicken Soup is a warm, fragrant bowl of comfort. With tender chicken, vibrant vegetables, and a creamy coconut curry broth, it’s a perfect balance of sweet, spicy, and savory. An easy-to-make, hearty soup for any occasion.
Ingredients
Scale
- For the Soup
- 2 tablespoons olive oil
- 1 lb chicken breast or thighs, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1/2 cup frozen peas
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
- Optional: 1-2 Thai bird’s eye chilies (for added heat)
- For the Garnishes (optional)
- Fresh cilantro
- Lime wedges
- Sliced green onions
- Chopped peanuts
- Red chili flakes
Instructions
- Cook the Chicken:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced chicken and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove the chicken and set it aside.
- Make the Curry Base:
- In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
- Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for 1 minute, allowing the paste to toast slightly and release its aroma.
- Add Liquids and Vegetables:
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the carrots, bell pepper, zucchini, and peas to the pot. Stir in the fish sauce, brown sugar, and lime juice.
- Bring the soup to a simmer, and let it cook for 15-20 minutes, or until the vegetables are tender.
- Return Chicken to the Pot:
- Add the cooked chicken back into the pot and stir to combine. Let the soup simmer for an additional 5 minutes to heat the chicken through.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning if necessary, adding more fish sauce, lime juice, or brown sugar as desired. If you prefer more heat, add chopped Thai bird’s eye chilies or red chili flakes.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, sliced green onions, and chopped peanuts if desired. Serve hot and enjoy!
Notes
- This soup can be made ahead of time and stored in the fridge for up to 3 days.
- For a vegetarian version, substitute the chicken with tofu or additional vegetables and use vegetable broth instead of chicken broth.
- The soup can be made spicier by adjusting the amount of curry paste or adding more chilies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai, Asian Fusion
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg