Description
This Easy Thai Curry Chicken Soup is a flavorful and comforting meal featuring tender chicken, vibrant vegetables, and a rich coconut curry broth. With a perfect balance of spicy, sweet, and tangy notes, it’s a quick and satisfying dish ideal for weeknight dinners or anytime you crave warm, aromatic soup.
Ingredients
Scale
Protein and Base
- 1 lb. boneless, skinless chicken breast or thighs, diced
- 1 tablespoon olive oil or coconut oil
- 4 cups chicken broth (low-sodium recommended)
- 1 can (14 oz) coconut milk
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced
- 1 cup baby spinach or kale (optional)
Flavorings and Seasonings
- 2 tablespoons red curry paste (adjust for spice level)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar (optional, for sweetness)
- 1 tablespoon lime juice
- Salt and pepper, to taste
Garnishes
- Fresh cilantro for garnish
- Chopped peanuts or cashews
- Sriracha for extra spice
- Lime wedges
Instructions
- Brown the Chicken: Heat the oil in a large pot or Dutch oven over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion softens and the mixture becomes fragrant.
- Add Curry Paste: Stir in the red curry paste and cook for an additional minute to release its flavors and deepen the aroma.
- Add Liquids and Sweetener: Pour in the coconut milk, chicken broth, fish sauce, and brown sugar if using. Stir everything together and bring the mixture to a gentle simmer.
- Cook Vegetables: Add the thinly sliced carrot, bell pepper, and zucchini to the pot. Let the soup simmer for 10-15 minutes until the vegetables are tender but still hold their shape.
- Return Chicken and Greens: Add the cooked chicken back into the pot along with baby spinach or kale if desired. Simmer for another 3-5 minutes until the greens wilt.
- Finish with Lime and Seasoning: Stir in lime juice, then taste and adjust seasoning with salt and pepper to your preference.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh cilantro, chopped peanuts or cashews, and lime wedges. Drizzle with sriracha if you like extra heat and serve hot.
Notes
- For a spicier soup, increase the amount of red curry paste or add extra sriracha when serving.
- You can substitute chicken breasts with thighs for juicier meat.
- The brown sugar is optional and helps balance the spice with a touch of sweetness.
- Use low-sodium chicken broth to control the salt level, particularly if your fish sauce is salty.
- Fresh lime juice added at the end brightens the flavors and adds a tangy contrast.
- Leafy greens like spinach or kale are optional but add nutrition and color.
- For a vegetarian version, replace chicken with tofu and use vegetable broth with a vegetarian fish sauce alternative.
