Description
This Easy Thai Chicken Curry Soup is a comforting and flavorful dish that is perfect for a cozy night in. Creamy coconut milk, aromatic red curry paste, and tender chicken come together with vibrant veggies to create a satisfying meal that’s bursting with Thai-inspired flavors.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 (14-ounce) can coconut milk (full-fat)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Additional Ingredients:
- 2 cups cooked shredded chicken
- 1 red bell pepper (thinly sliced)
- 1 cup shredded carrots
- 1 cup baby spinach or chopped kale
- 1 tablespoon lime juice
- Fresh cilantro and lime wedges for garnish
- Cooked rice or rice noodles for serving (optional)
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté diced onion in coconut oil until softened.
- Add aromatics: Stir in garlic and ginger, cooking until fragrant.
- Incorporate curry paste: Add red curry paste and coat the aromatics.
- Add liquids: Pour in chicken broth and coconut milk, then stir in fish sauce and brown sugar. Simmer for 5 minutes.
- Add chicken and vegetables: Mix in shredded chicken, bell pepper, and carrots. Simmer for 10 more minutes.
- Finish soup: Stir in spinach, lime juice, and adjust seasoning. Serve hot garnished with cilantro and lime wedges. Serve with rice or noodles if desired.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice level by adding more or less curry paste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 7g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 60mg
