Description
This Easy Thai Chicken Curry Soup is a vibrant and comforting dish featuring tender chicken simmered in a rich coconut milk and red curry broth. Infused with fresh ginger, garlic, and lime, this soup balances spicy, tangy, and savory flavors to create an authentic Thai-inspired meal that’s both gluten-free and dairy-free. Perfect for a quick weeknight dinner, this hearty soup is packed with vegetables and bursting with flavor.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 2 cups baby spinach or chopped kale
- Salt and pepper to taste
Garnish
- Fresh cilantro
- Lime wedges
- Sliced green onions
Instructions
- Heat and sauté aromatics: Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened, stirring occasionally to prevent burning.
- Add garlic, ginger, and curry paste: Stir in the minced garlic, grated ginger, and red curry paste. Cook for another minute until fragrant, allowing the spices to bloom and coat the aromatics.
- Cook chicken pieces: Add the bite-sized chicken pieces to the pot and stir well to coat with the curry mixture. Cook for 2–3 minutes until the chicken is lightly browned on all sides.
- Simmer with broth: Pour in the chicken broth and bring the mixture to a simmer over medium heat, ensuring the chicken begins to cook through.
- Add coconut milk and seasonings: Reduce heat to low and stir in the coconut milk, fish sauce, lime juice, and brown sugar. Mix thoroughly to combine all flavors.
- Add vegetables and simmer: Add the sliced red bell pepper and shredded carrots. Let the soup simmer gently for 10–15 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Wilt greens: Stir in the baby spinach or chopped kale and cook just until wilted, about 1-2 minutes.
- Season and serve: Taste the soup and season with salt and pepper as desired. Ladle into bowls and garnish with fresh cilantro, lime wedges, and sliced green onions for extra brightness and flavor.
Notes
- Add cooked rice or rice noodles to make the soup more filling and hearty.
- For extra heat, stir in a chopped Thai chili or a dash of chili garlic sauce.
- This soup is versatile and works well with shrimp or tofu as protein substitutes for different dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
