Description
A flavorful Thai-inspired curry chicken soup that combines tender chicken, fresh vegetables, and a rich coconut milk base infused with red curry paste, ginger, and garlic. This comforting soup is perfect for a cozy meal and can be customized with various garnishes like fresh cilantro, lime wedges, and crunchy peanuts for added texture and flavor.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 lb chicken breast or thighs, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1/2 cup frozen peas
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
- Optional: 1-2 Thai bird’s eye chilies (for added heat)
Optional Garnishes
- Fresh cilantro
- Lime wedges
- Sliced green onions
- Chopped peanuts
- Red chili flakes
Instructions
- Prepare Ingredients: Dice the chicken breast or thighs, chop the onion, mince the garlic, grate the ginger, and prepare all vegetables by slicing carrots, chopping bell pepper and zucchini, and measuring frozen peas.
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Toast Curry Paste: Stir in the red curry paste and cook for 1 minute to release its aroma and slightly toast the paste.
- Add Liquids: Pour in the coconut milk and chicken broth, stirring to combine everything well.
- Incorporate Vegetables and Seasonings: Add the sliced carrots, chopped red bell pepper, chopped zucchini, and frozen peas. Stir in fish sauce, brown sugar, and lime juice. If using, add 1-2 Thai bird’s eye chilies for heat.
- Simmer the Soup: Bring the soup to a gentle simmer and let it cook for 15-20 minutes, or until the vegetables are tender and flavors meld together.
- Return Chicken to Soup: Add the cooked chicken back into the pot, stirring to heat through for 2-3 minutes.
- Adjust Seasoning: Taste the soup and adjust salt, pepper, fish sauce, or lime juice according to preference.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, sliced green onions, chopped peanuts, and red chili flakes as desired for added flavor and texture.
Notes
- You can substitute chicken thighs for chicken breast for a juicier texture.
- Add Thai bird’s eye chilies sparingly if you prefer less heat.
- For a vegetarian version, replace chicken with tofu and use vegetable broth instead of chicken broth, omitting the fish sauce.
- Adjust the consistency by adding more broth if you prefer a thinner soup.
- Garnishes like peanuts and green onions provide a nice crunch contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
