Description
Thai Chicken Curry Soup
Transport yourself to Thailand with this flavorful Thai Chicken Curry Soup! A perfect blend of creamy coconut milk, tender chicken, and aromatic spices, this dish is a comforting bowl of warmth, ideal for any day of the week. Ready in just 50 minutes, it’s both quick and delicious for the whole family to enjoy.
1 lb chicken breast, diced
2 tbsp red curry paste
1 can (13.5 oz) coconut milk
2 cups chicken broth
1 cup sliced carrots
1 cup bell peppers, diced
1 cup mushrooms, sliced
2 tbsp fish sauce
1 tbsp lime juice
1 tsp sugar
Fresh cilantro and lime wedges for garnish
Directions:
1. Heat a pot over medium heat, add curry paste, and stir until aromatic.
2. Add diced chicken, cook until lightly browned.
3. Stir in coconut milk and chicken broth, bringing to a gentle simmer.
4. Add carrots, peppers, mushrooms, fish sauce, lime juice, and sugar.
5. Simmer for 20 minutes until veggies are tender.
6. Serve hot, garnished with cilantro and lime wedges.
Prep Time: 50 minutes
Kcal: 320 per serving
Step-by-Step Guide
Follow these detailed instructions for the best results. First, prep all ingredients: dice the chicken breast, slice the carrots, dice the bell peppers, and slice the mushrooms. In a large pot or Dutch oven over medium heat, add the red curry paste. Stir constantly for 1-2 minutes until it becomes very fragrant. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until the pieces are opaque and lightly browned on the outside. Pour in the coconut milk and chicken broth, stirring to combine and scrape up any bits from the bottom of the pot. Bring the mixture to a gentle simmer. Add the sliced carrots, diced bell peppers, sliced mushrooms, fish sauce, lime juice, and sugar. Reduce the heat to medium-low and let the soup simmer uncovered for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through. Taste and adjust seasoning if needed.
Serving Suggestions
This soup is a complete meal on its own, but you can elevate it with simple additions. Serve it in deep bowls over a scoop of steamed jasmine rice or rice noodles for a more substantial dish. For garnish, top with fresh cilantro, a lime wedge, and a sprinkle of sliced green onions or Thai basil. For extra crunch and heat, offer side toppings like crushed peanuts, sliced red chili, or crispy fried shallots. A side of spring rolls or a fresh papaya salad makes for a perfect Thai-inspired meal.
How-to Summary
In summary, create this soup by first toasting curry paste, browning chicken, then simmering everything in coconut milk and broth with vegetables and seasonings until tender. Finish with fresh garnishes.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs will yield a richer flavor and more tender, juicy meat. Adjust cooking time as needed until the chicken is fully cooked.
How can I make this soup vegetarian? Omit the chicken and use vegetable broth. Add cubed firm tofu or chickpeas for protein, and add them when you would add the chicken to allow flavors to absorb.
Is there a substitute for fish sauce? For a vegetarian alternative, use soy sauce or tamari. For a closer flavor profile, try a vegan “fish” sauce available at Asian markets.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. The coconut milk may separate slightly but will reincorporate when stirred.
Can I freeze this soup? Yes, but with caution. Freeze for up to 2 months. Thaw overnight in the fridge. Note that the texture of the coconut milk and vegetables may change slightly upon thawing and reheating.
Common Mistakes to Avoid
Avoid these pitfalls for a perfect soup: Do not skip toasting the curry paste, as this step unlocks its full aromatic flavor. Do not boil the soup vigorously after adding the coconut milk, as this can cause it to separate and become oily—maintain a gentle simmer. Do not overcook the chicken breast, or it will become tough and dry. Finally, do not forget to taste and balance flavors at the end; you may need an extra squeeze of lime or pinch of sugar to perfect the sweet, salty, sour, and spicy notes.
Conclusion
This Thai Chicken Curry Soup is a vibrant, comforting, and surprisingly simple dish that brings the authentic flavors of Thailand to your kitchen in under an hour. With its creamy coconut base, tender protein, and hearty vegetables, it’s a satisfying meal that pleases a crowd. By following the step-by-step guide and avoiding common mistakes, you’ll achieve a restaurant-quality soup perfect for any night of the week. Enjoy the process and the delicious results!