Description
This Easy Thai Chicken Curry Soup is a flavorful and comforting dish featuring tender chicken breast simmered in a fragrant coconut milk and red curry broth, enhanced with fresh vegetables and authentic Thai seasonings. Perfect for a quick weeknight meal that brings the bold tastes of Thailand to your table.
Ingredients
Protein & Vegetables
- 1 lb chicken breast, thinly sliced
- 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
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce (optional, for authentic flavor)
- 1 tablespoon lime juice
Seasonings & Garnish
- 2 tablespoons red curry paste
- 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 sliced chicken and cook until no longer pink. Remove chicken and set aside.
- Sauté Aromatics: In the same pot, add the onion, garlic, and ginger. Sauté until fragrant, about 2-3 minutes, to build a flavorful base for the soup.
- Add Curry Paste: Stir in the red curry paste and cook for 1 minute to release its aromatic spices and deepen the flavor.
- Combine Liquids: Pour in the chicken broth and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer to blend all flavors.
- Cook Vegetables: Add the red bell pepper, zucchini, and mushrooms. Let the soup cook for 10 minutes until the vegetables are tender yet retain some bite.
- Finish Soup: Return the cooked chicken to the pot. Add fish sauce (if using), lime juice, salt, and pepper. Stir and cook for an additional 2-3 minutes to heat through and balance seasoning.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and optional toppings like sliced green onions, lime wedges, red chili, or cooked rice noodles as desired.
Notes
- For a vegetarian version, omit the chicken and fish sauce, and use vegetable broth.
- Adjust the red curry paste amount to suit your preferred spice level.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Serve with steamed jasmine rice or rice noodles to make it more filling.
