Description
This Easy Thai Chicken Curry Soup is a flavorful and comforting dish that combines tender chicken breast with aromatic red curry paste, fresh vegetables, and creamy coconut milk. Perfect for a quick weeknight meal, it offers a delightful balance of spicy, savory, and tangy flavors.
Ingredients
Scale
Protein
- 1 lb chicken breast, thinly sliced
Vegetables & Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
Liquids & Sauces
- 1 tablespoon olive oil
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce (optional, for authentic flavor)
- 1 tablespoon lime juice
Seasonings & Garnish
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Optional toppings: sliced green onions, lime wedges, sliced red chili, cooked rice noodles
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the thinly sliced chicken breast and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add diced onion, minced garlic, and grated fresh ginger. Sauté for 2-3 minutes until fragrant and the onions become translucent.
- Cook Curry Paste: Stir in the red curry paste and cook for about 1 minute to release its flavors and deepen the aroma.
- Add Liquids: Pour in the chicken broth and coconut milk, stirring well to combine all ingredients evenly. Bring the mixture to a gentle simmer.
- Add Vegetables: Add the thinly sliced red bell pepper, zucchini slices, and mushrooms to the pot. Let the soup simmer for 10 minutes or until the vegetables are tender but still have some bite.
- Combine and Season: Return the cooked chicken to the pot. Add fish sauce (if using), lime juice, salt, and pepper to taste. Stir thoroughly and cook for an additional 2-3 minutes to meld the flavors.
- Serve and Garnish: Serve the hot soup garnished with chopped fresh cilantro and optional toppings such as sliced green onions, lime wedges, sliced red chili, or cooked rice noodles for added texture and flavor.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust the amount of red curry paste to control the spice level according to your preference.
- For a richer soup, use full-fat coconut milk; light coconut milk will produce a thinner broth.
- Fish sauce is optional but recommended for authentic Thai flavor; omit to keep the soup halal or vegetarian.
- Add cooked rice noodles at the end if you want a heartier meal.
- To make this recipe gluten-free, ensure your curry paste and fish sauce are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
