Thai Chicken Curry Soup
Warm your soul with this Thai chicken curry soup, a delightful blend of creamy coconut milk, tender chicken, and aromatic spices. This one-pot dish is perfect for cozy nights or impressing guests with its vibrant colors and rich flavors. Easy to prepare, it brings together fresh herbs and vegetables, making it a comforting meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Boiling
- Cuisine: Thai
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 4 cups low-sodium vegetable broth
- Juice of 1 lime
- ½ cup fresh cilantro, chopped
- 1 cup bell peppers (mixed colors), sliced
- ¼ cup green onions, sliced
- Sriracha sauce (optional, to taste)
Instructions
- Chop bell peppers and slice green onions.
- In a large pot over medium heat, add oil. Sauté diced chicken until golden brown and cooked through.
- Add minced garlic and grated ginger; cook until fragrant (about 1 minute).
- Stir in red curry paste until well combined.
- Pour in coconut milk and vegetable broth; bring to a simmer.
- Add sliced bell peppers; cook until tender (about 5 minutes).
- Mix in lime juice and cilantro before serving. Drizzle with Sriracha if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
Keywords: For a vegetarian version, substitute chicken with tofu or chickpeas. Customize by adding spinach or other vegetables for extra nutrition. Serve with jasmine rice or crusty bread to soak up the delicious broth.