Description
Quick & easy Thai curry chicken soup is a fast, flavorful dish with tender chicken, red curry, coconut milk, and vegetables. It’s creamy, spicy, and perfect for a satisfying meal in under 40 minutes.
Ingredients
- 1 lb chicken breast or thighs, thinly sliced
- 2 tbsp Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 3 cups chicken broth
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 small onion, sliced
- 1 carrot, sliced
- 1 red bell pepper, thinly sliced
- 1 tbsp fish sauce or soy sauce
- 1 tbsp lime juice
- 1 tbsp vegetable or sesame oil
- Optional: 4 oz rice noodles or 1 cup cooked jasmine rice
- Optional: fresh cilantro, Thai basil, chili flakes for garnish
Instructions
- Heat oil in a large pot over medium heat. Sauté garlic, ginger, and onion until fragrant and soft.
- Stir in red curry paste and cook for 1–2 minutes.
- Add chicken slices and cook until just browned.
- Pour in chicken broth and coconut milk. Stir to combine.
- Add carrots and bell peppers, then simmer for 10–15 minutes.
- Season with fish sauce or soy sauce and lime juice.
- If using noodles, add them directly to the soup and cook until tender.
- Serve hot, topped with fresh herbs, chili flakes, or lime wedges.
Notes
- Use full-fat coconut milk for a richer texture.
- Add spinach or bok choy near the end for extra greens.
- Substitute tofu and veggie broth for a vegetarian version.
- Store noodles separately if making ahead to avoid over-softening.
- Stir in peanut butter for a Thai peanut twist.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg
