Description
This Easy Thai Chicken Curry Soup is a comforting and flavorful dish that comes together in just 35 minutes. Creamy coconut milk, aromatic Thai red curry paste, and tender chicken make this soup a hearty and satisfying meal.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken breast or thighs (cut into bite-sized pieces)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 2–3 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1 red bell pepper (thinly sliced)
- 1 cup shredded carrots
- 1 cup baby spinach or bok choy
- juice of 1 lime
Garnish:
- fresh cilantro
- green onions
- lime wedges
Instructions
- Cook Chicken: Heat coconut oil in a large pot over medium heat. Cook chicken until lightly browned. Remove and set aside.
- Sauté Aromatics: In the same pot, sauté onion until softened. Add garlic and ginger, cook for 1 minute.
- Add Curry Paste: Stir in Thai red curry paste and cook to release flavor.
- Combine Ingredients: Pour in coconut milk and chicken broth. Add fish sauce, soy sauce, and brown sugar. Return chicken to the pot.
- Cook Vegetables: Add bell pepper and carrots, simmer until tender. Stir in spinach or bok choy.
- Finish and Serve: Add lime juice. Garnish with cilantro, green onions, and lime wedges. Serve hot.
Notes
- Adjust curry paste for desired spice level.
- For a heartier meal, serve over rice or add cooked rice noodles.
- Use tamari for a gluten-free option and omit fish sauce for a fully dairy-free, gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 6g
- Sodium: 730mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 80mg
