Description
A flavorful Thai-inspired curry chicken soup that combines tender chicken, vibrant vegetables, and fragrant aromatics in a rich coconut milk broth. This comforting and spicy soup is perfect for a cozy meal and can be customized with your favorite garnishes for an authentic taste experience.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 lb chicken breast or thighs, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1/2 cup frozen peas
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
- Optional: 1-2 Thai bird’s eye chilies (for added heat)
For the Garnishes (optional)
- Fresh cilantro
- Lime wedges
- Sliced green onions
- Chopped peanuts
- Red chili flakes
Instructions
- Prepare the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Cook the chicken: Add the diced chicken to the pot and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pot and set it aside.
- Sauté garlic and ginger: Add the minced garlic and grated ginger to the pot, cooking for 1-2 minutes until fragrant, being careful not to burn them.
- Add red curry paste: Stir in the red curry paste and cook for 1 minute to toast it slightly and release its aromatic flavors.
- Add liquids: Pour in the coconut milk and chicken broth, stirring to combine and dissolve the curry paste into the broth.
- Return chicken and add vegetables: Return the cooked chicken to the pot along with carrots, red bell pepper, zucchini, and frozen peas.
- Season the soup: Stir in the fish sauce, brown sugar, and lime juice, then add the optional Thai bird’s eye chilies if using, for extra heat.
- Simmer: Bring the soup to a gentle simmer and cook for 15-20 minutes, or until the vegetables are tender and flavors are well blended.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, sliced green onions, chopped peanuts, and red chili flakes as desired.
Notes
- Use boneless, skinless chicken thighs for juicier meat, or breasts for a leaner option.
- Adjust the amount of red curry paste and bird’s eye chilies to control the spice level.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth and vegetarian fish sauce alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adding fresh lime juice at the end brightens the flavors without overpowering the soup.
