Description
This Thai-Inspired Curry Chicken Soup is a flavorful and comforting dish featuring tender chicken simmered in a fragrant red curry coconut broth with fresh vegetables. The soup balances spicy, tangy, and sweet notes from red curry paste, lime juice, and brown sugar, garnished with cilantro and optional heat from Thai bird’s eye chilies. Perfect for a warming and aromatic meal ready in 45 minutes.
Ingredients
Scale
For the Soup
- 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)
For the Garnishes (optional)
- Fresh cilantro
- Lime wedges
- Sliced green onions
- Chopped peanuts
- Red chili flakes
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add diced chicken seasoned with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.
- Make the Curry Base: In the same pot, add chopped onion, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant and the onion softens slightly. Stir in the red curry paste and cook for an additional 1 minute to toast the paste and release its aroma.
- Add Liquids and Vegetables: Pour in the coconut milk and chicken broth, stirring to combine. Add the sliced carrots, chopped red bell pepper, zucchini, and frozen peas to the pot. Stir in fish sauce, brown sugar, and lime juice. Bring the soup to a gentle simmer.
- Simmer the Soup: Let the soup simmer for 15-20 minutes until the vegetables are tender and the flavors meld together.
- Return Chicken to the Pot: Add the cooked chicken back into the soup. Stir well and heat through for a few minutes.
- Adjust Seasoning: Taste the soup and adjust seasoning if necessary by adding more fish sauce, lime juice, or brown sugar to balance flavors.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, sliced green onions, chopped peanuts, and red chili flakes as desired. Enjoy your flavorful Thai-inspired curry chicken soup!
Notes
- Use chicken thighs for a juicier and more flavorful soup, or chicken breast for leaner meat.
- For extra heat, add Thai bird’s eye chilies while simmering or garnish with chili flakes.
- Vegetables can be adjusted based on seasonal availability or personal preference.
- This soup pairs well with steamed jasmine rice or crusty bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
