Description
This Thai Chicken Curry Soup combines tender chicken, creamy coconut milk, and fragrant red curry paste for a warming, flavorful meal. It’s rich yet light, full of aromatic herbs, and ready in under an hour — perfect for cozy nights or easy weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil or coconut oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons Thai red curry paste
- 1 tablespoon fresh grated ginger
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 red bell pepper, sliced
- 3 cups low-sodium chicken broth
- 1 can (13.5 oz) coconut milk (full fat or light)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar or honey
- Juice of 1 lime
- 1 cup rice noodles or cooked jasmine rice (optional)
- Fresh cilantro, Thai basil, and lime wedges for garnish
Instructions
- Heat olive or coconut oil in a large pot over medium heat. Add onion and sauté until soft, about 3 minutes.
- Stir in garlic and ginger; cook until fragrant.
- Add red curry paste and cook for 1 minute to release its flavors.
- Add chicken slices, stirring to coat in the curry mixture. Cook until lightly browned.
- Pour in chicken broth and coconut milk. Bring to a gentle simmer.
- Stir in fish sauce, soy sauce, and brown sugar. Simmer for 10–12 minutes until chicken is cooked through.
- Add lime juice and optional noodles or rice, cooking just until warmed.
- Taste and adjust with more lime juice or curry paste as desired.
- Serve hot, garnished with fresh herbs and lime wedges.
Notes
- For a vegan version, replace chicken with tofu or chickpeas and use vegetable broth.
- Adjust the heat by adding more or less curry paste.
- The soup can be stored in the fridge for up to 3 days or frozen (without noodles) for up to 2 months.
- Garnish with toasted peanuts, Thai basil, or chili oil for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 840 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg