Description
This Easy Thai Chicken Curry Soup is a comforting and flavorful dish that is perfect for a cozy night in. The combination of red curry paste, coconut milk, and aromatic spices creates a rich and satisfying soup that is sure to warm you up.
Ingredients
Main Soup:
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 3 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 cups cooked chicken, shredded or chopped
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Salt to taste
Optional:
- 2 cups cooked rice or rice noodles
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat the oil: In a large pot over medium heat, add the vegetable oil. Sauté the diced onion for 3–4 minutes until softened.
- Add aromatics: Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Introduce curry flavors: Add the red curry paste and cook for another 1–2 minutes, stirring to combine.
- Simmer: Pour in the chicken broth and coconut milk, stirring well. Bring the mixture to a simmer.
- Add ingredients: Include the cooked chicken, red bell pepper, and mushrooms. Stir in the fish sauce, brown sugar, and lime juice.
- Finish the soup: Simmer for 10–15 minutes until vegetables are tender and flavors are blended. Season with salt as needed.
- Serve: Over cooked rice or rice noodles, if desired. Garnish with fresh cilantro and lime wedges.
Notes
- For a spicier soup, add more curry paste or a pinch of red pepper flakes.
- You can use rotisserie chicken for convenience.
- Substitute shrimp or tofu for the chicken for a variation.
