This Thai Curry Chicken Soup is a warm hug in a bowl! It’s packed with tender chicken, vibrant veggies, and a delicious coconut curry broth that makes your taste buds dance.
I love how simple and comforting this soup is. One bowl and you’ll feel cozy inside! Pair it with some rice or bread for a full meal, and get ready to slurp happily! 🍜
Key Ingredients & Substitutions
Coconut Milk: This ingredient brings creaminess and flavor to the soup. If you’re looking for a lighter option, you can use light coconut milk or even almond milk, but be prepared for a different taste and texture.
Thai Red Curry Paste: It’s the star of the show! If you can’t find it, use green curry paste or a homemade mix of chili powder, garlic, and ginger. It may alter the flavor slightly, but it can still be delicious!
Chicken: Boneless, skinless thighs add more flavor and stay moist, but breasts work too. For a quicker option, try rotisserie chicken. Just add it at the end when you mix in the vegetables.
Veggies: Red bell peppers and carrots add a nice crunch and color. You can mix and match with your favorite veggies—broccoli, snap peas, or zucchini would also work well!
How Do I Get the Best Flavor from My Curry Paste?
One key point to remember is to properly cook your curry paste. This brings out the depth and richness of the spices. Start by heating your oil in a pot, then add the onion until soft. Sauté the garlic and ginger before adding the curry paste, cooking it for a couple of minutes. This step boosts the overall flavor of your soup significantly!
- Heat your oil until warm but not smoking.
- Add the chopped onions and stir until they’re translucent.
- Stir in minced garlic and ginger for an aromatic base.
- Add curry paste and let it cook for just a couple of minutes, stirring constantly.
This technique ensures every spoonful of soup is bursting with flavor!
How to Make Thai Curry Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp Thai red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 lb boneless, skinless chicken breasts or thighs
- 1 red bell pepper, sliced thin
- 1 cup shredded carrots or julienned carrots
- 1 cup bean sprouts (optional)
- 2 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- Juice of 1 lime
- Salt to taste
For Garnish:
- Fresh cilantro leaves, chopped
- Green onions, sliced
- Fresh Thai basil leaves (optional)
- Cooked rice noodles or rice (optional, for serving)
How Much Time Will You Need?
This flavorful Thai Curry Chicken Soup takes about 10 minutes for prep and 30 minutes for cooking, totaling around 40 minutes. It’s a quick and easy dish that delivers comforting flavors in no time!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it’s translucent. Then, stir in the minced garlic and ginger, cooking for another minute until they are fragrant.
2. Add the Curry Paste:
Now it’s time to add the star of the show! Stir in the Thai red curry paste and let it cook, stirring continuously for about 2 minutes. This will bring out the amazing flavors of the spices!
3. Combine with Coconut Milk and Broth:
Pour in the coconut milk and chicken broth, stirring everything together until well combined. Bring the soup to a gentle simmer, letting those delicious flavors meld together.
4. Cook the Chicken:
Add the whole chicken breasts or thighs into the pot. Let them simmer uncovered for 15-20 minutes, or until the chicken is fully cooked and tender.
5. Shred the Chicken:
Carefully remove the cooked chicken from the pot and shred it using two forks. Then return the shredded chicken back into the pot—this will make for a hearty, satisfying soup!
6. Add Vegetables:
Stir in the sliced red bell pepper, shredded carrots, and the optional bean sprouts. Cook for an additional 3-5 minutes, just until the veggies are tender but still crisp.
7. Season the Soup:
Time to season! Add the fish sauce and brown sugar for depth. Adjust the salt to your liking and squeeze in the fresh lime juice to brighten all the flavors.
8. Serve and Garnish:
Ladle the soup into bowls and garnish generously with chopped cilantro, sliced green onions, and fresh Thai basil leaves if you have them. If you’re feeling extra, serve it over cooked rice noodles or rice!
Enjoy this fragrant, flavorful, and comforting Thai Curry Chicken Soup that’s perfect for any day! 🥥🍲
Can I Use Different Proteins in This Soup?
Absolutely! While chicken is a classic choice, you can also use diced tofu for a vegetarian option or shrimp for a quick-cooking alternative. Just be sure to adjust the cooking time accordingly to avoid overcooking.
How Can I Adjust the Spice Level?
If you prefer a milder soup, you can reduce the amount of Thai red curry paste to 1 tablespoon. Alternatively, you can serve it with a side of chili paste or fresh chili slices, allowing everyone to adjust to their taste.
Can I Make This Soup Ahead of Time?
Yes! This soup can be made in advance and stored in the refrigerator for up to 3 days. Just be aware that the vegetables may soften slightly upon reheating. Consider adding fresh veggies right before serving for extra crunch!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove.