Description
This Easy Thai Chicken Curry Soup is a flavorful and comforting dish, perfect for a quick weeknight meal. Ready in just 30 minutes, it features tender chicken breast simmered in a rich and creamy coconut milk broth infused with red curry paste and fresh vegetables. Garnished with fresh cilantro and optional toppings like green onions and lime wedges, this soup combines authentic Thai flavors with a simple cooking method to bring warmth and spice to your table.
Ingredients
Scale
Proteins
- 1 lb chicken breast, thinly sliced
Vegetables & Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
Liquids & Sauces
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce (optional, for authentic flavor)
- 1 tablespoon lime juice
Seasonings & Garnishes
- 2 tablespoons red curry paste
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Optional toppings: sliced green onions, lime wedges, sliced red chili, cooked rice noodles
Instructions
- Cook the chicken: Heat olive oil in a large pot over medium heat. Add the sliced chicken breast and cook until no longer pink, about 5-6 minutes. Remove the chicken from the pot and set aside.
- Sauté aromatics: In the same pot, add diced onion, minced garlic, and grated fresh ginger. Sauté for 2-3 minutes until fragrant and onions are translucent.
- Add curry paste: Stir in the red curry paste and cook for 1 minute to release the flavors.
- Add liquids: Pour in the chicken broth and coconut milk, stirring well to combine all the ingredients. Bring the mixture to a simmer.
- Cook vegetables: Add the sliced red bell pepper, zucchini, and mushrooms. Let the soup cook for about 10 minutes or until the vegetables are tender but still vibrant.
- Combine chicken and season: Return the cooked chicken back to the pot. Add fish sauce if using, lime juice, and season with salt and pepper to taste. Stir and cook for an additional 2-3 minutes to warm through and blend flavors.
- Serve: Ladle the soup into bowls and garnish with fresh chopped cilantro. Add optional toppings such as sliced green onions, lime wedges, sliced red chili, or cooked rice noodles as desired.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- Adjust the amount of red curry paste to control the spiciness of the soup.
- If coconut milk is too thick, add extra broth or water to reach preferred consistency.
- Fish sauce is optional but adds an authentic umami flavor; omit for a vegetarian or halal diet.
- Serve with cooked rice noodles to make the dish more filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
