Description
A comforting and flavorful Easy Thai Chicken Curry Soup that is quick to prepare and perfect for a cozy night in. This soup combines tender chicken, vibrant vegetables, and aromatic spices in a creamy coconut curry broth. Serve with jasmine rice or rice noodles for a satisfying meal.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Aromatics:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
Liquid Base:
- 4 cups chicken broth
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
Veggies and Herbs:
- 2 medium carrots, sliced
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 2 cups baby spinach
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
For Serving:
- Lime wedges
Instructions
- Cook the Chicken: Heat coconut oil in a large pot, brown chicken for 4-5 minutes. Set aside.
- Sauté Aromatics: In the same pot, sauté onion, garlic, and ginger until fragrant.
- Add Curry Paste: Stir in red curry paste and cook for 1 minute.
- Simmer: Add broth, coconut milk, fish sauce, and soy sauce. Bring to a simmer.
- Cook Vegetables: Add carrots, bell pepper, and mushrooms. Cook for 10 minutes.
- Finish Soup: Return chicken to the pot, simmer for 5 minutes. Stir in spinach and lime juice.
- Serve: Ladle into bowls, top with cilantro, and lime wedges.
Notes
- For more heat, add chili peppers or chili flakes.
- Substitute shrimp or tofu for chicken if desired.
- Serve with jasmine rice or rice noodles.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7 g
- Sodium: 940 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
