Description
This Easy Thai Chicken Curry Soup is a flavorful and comforting dish that combines tender chicken breast with vibrant vegetables in a rich, creamy coconut milk and red curry paste broth. Ready in just 30 minutes, it’s a perfect weeknight meal offering authentic Thai flavors with a simple cooking process.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breast, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 red bell pepper, thinly sliced
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon fish sauce (optional, for authentic flavor)
- 1 tablespoon lime juice
- Salt and pepper to taste
Garnishes and Optional Toppings
- 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 thinly sliced chicken breast and cook until no longer pink. Remove the cooked chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion, minced garlic, and grated fresh ginger. Sauté the ingredients for about 2-3 minutes until fragrant and the onion is softened.
- Add Curry Paste: Stir in the red curry paste and cook for 1 minute. This step helps release the flavors and fragrance of the curry paste.
- Add Liquids: Pour in the chicken broth and coconut milk, stirring well to combine all the ingredients. Bring the mixture to a simmer over medium heat.
- Cook Vegetables: Add the thinly sliced red bell pepper, sliced zucchini, and mushrooms to the pot. Allow the soup to cook for 10 minutes or until the vegetables are tender but still vibrant.
- Combine and Season: Return the cooked chicken to the pot. Add the fish sauce (if using), freshly squeezed lime juice, and season with salt and pepper. Stir well and cook for an additional 2-3 minutes to meld the flavors.
- Serve: Ladle the hot soup into bowls. Garnish with freshly chopped cilantro and add optional toppings such as sliced green onions, lime wedges, sliced red chili, or cooked rice noodles as desired.
Notes
- Using fish sauce adds authentic depth to the flavor but can be omitted for a milder taste or vegetarian adaptation by substituting with soy sauce.
- Adjust red curry paste quantity based on your preferred spice level.
- This soup can be served on its own or with cooked rice noodles for a heartier meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
