Description
This Easy Thai Curry Chicken Soup is a comforting and fragrant dish featuring tender shredded chicken simmered in a rich coconut milk broth with red Thai curry paste, fresh ginger, garlic, and vibrant vegetables. Perfect for a quick weeknight meal, it combines traditional Thai flavors with simple ingredients for a delicious and warming soup.
Ingredients
Scale
Soup Base
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red Thai curry paste
- 4 cups chicken broth
- 1 (14 oz) can coconut milk
Main Ingredients
- 2 cups cooked and shredded chicken
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
Seasonings and Garnishes
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- Salt to taste
- Fresh cilantro for garnish
- Lime wedges for garnish
Instructions
- Heat the aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened.
- Add garlic, ginger, and curry paste: Stir in the minced garlic, grated ginger, and red Thai curry paste. Cook for another 1 to 2 minutes until the mixture becomes fragrant, allowing the flavors to fully develop.
- Combine broth and coconut milk: Pour in the chicken broth and bring the mixture to a gentle boil. Then add the coconut milk for richness and creaminess.
- Add chicken and vegetables: Stir in the cooked shredded chicken, thinly sliced red bell pepper, and shredded carrots. Reduce the heat to a simmer and cook for 10 to 12 minutes, stirring occasionally to blend flavors.
- Season the soup: Add the fish sauce if using, lime juice, brown sugar, and a pinch of salt. Simmer the soup for an additional 2 minutes. Taste and adjust the seasoning with more salt or lime juice if needed.
- Serve: Ladle the hot soup into bowls and garnish generously with fresh cilantro leaves and lime wedges. Serve immediately for a warm and flavorful meal.
Notes
- Add rice noodles or jasmine rice to the soup to make it heartier and more filling.
- For a vegetarian version, swap the chicken with tofu and omit the fish sauce or replace it with soy sauce.
- Adjust the amount of red Thai curry paste depending on your preferred level of spice.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
