Description
Thai-Inspired Chicken Curry Soup is a comforting and flavorful dish featuring tender chicken simmered in a creamy coconut milk base infused with aromatic red curry paste, fresh herbs, and vegetables. This easy-to-make soup delivers a perfect balance of warm spices, vibrant freshness, and rich texture, ideal for a cozy meal any time of day.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breast or thighs, sliced
Liquids & Broth
- 2 cups coconut milk
- 3 cups chicken broth
Spices & Pastes
- 2 tablespoons red curry paste (adjust to taste)
Aromatics
- 3 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, grated or minced
Seasonings
- 1 tablespoon fish sauce or soy sauce
- 2 tablespoons fresh lime juice
Vegetables
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
Herbs & Garnishes
- Fresh cilantro, chopped, for garnish
- Fresh Thai basil, chopped, for garnish
Instructions
- Prepare the aromatics: Heat a bit of oil in a large pot and sauté the finely chopped garlic and fresh ginger until fragrant and golden. This builds the flavor base that sets the tone for the soup.
- Stir in the red curry paste: Add the red curry paste to the aromatics and cook it briefly, stirring continuously. This step awakens the spices and deepens their flavor, creating a beautifully fragrant curry base.
- Add chicken and broth: Pour in the chicken broth and add the sliced chicken pieces. Simmer gently until the chicken is cooked through and tender, infusing the broth with savory richness.
- Pour in coconut milk: Slowly stir in the creamy coconut milk, which mellows the spice and brings luscious texture to the soup. Let it heat through to blend all the flavors harmoniously.
- Add vegetables and seasonings: Introduce the bell peppers and mushrooms, then season the soup with fish sauce or soy sauce for a salty, umami punch. Let it simmer a few more minutes so the vegetables soften without losing their crispness.
- Finish with lime juice and fresh herbs: Remove the soup from heat, then stir in fresh lime juice to add bright acidity. Garnish liberally with chopped cilantro and basil before serving to enhance freshness and color.
Notes
- Use fresh ingredients: Fresh herbs and aromatics make a noticeable difference in flavor quality.
- Don’t skip the lime juice: The citrus cuts through the richness and elevates the entire dish.
- Balance the spice: Taste as you go, especially when adding curry paste and fish sauce, to keep the heat and saltiness just right.
- Simmer gently: Cooking on medium-low prevents coconut milk from curdling and keeps chicken tender.
- Prep vegetables uniformly: Similar-sized veggies cook evenly and improve presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Thai chicken curry soup, coconut milk soup, red curry soup, easy Thai soup, spicy chicken soup, gluten free soup