Description
This Easy Thai Curry Chicken Soup is a delicious and comforting dish with a perfect blend of Thai flavors. Creamy coconut milk, red curry paste, and tender chicken make this soup a flavorful meal that’s easy to prepare.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons red Thai curry paste
- 1 (14 oz) can full-fat coconut milk
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Additional Ingredients:
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- juice of 1 lime
- fresh cilantro and lime wedges for garnish
Instructions
- Cook Chicken: Heat coconut oil in a large pot, cook chicken until browned, then set aside.
- Sauté Aromatics: In the same pot, sauté onion, garlic, and ginger until fragrant.
- Add Curry Paste: Stir in red curry paste and cook for 1 minute.
- Add Liquid: Pour in coconut milk and chicken broth, add fish sauce and brown sugar, bring to a simmer.
- Cook Vegetables: Return chicken to the pot, add bell pepper, carrots, and mushrooms, simmer until tender.
- Finish: Stir in spinach and lime juice, adjust seasoning, serve hot garnished with cilantro and lime wedges.
Notes
- Add cooked rice or rice noodles for a heartier meal.
- For extra heat, stir in some sriracha or extra curry paste.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 7g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
