Description
Thai Chicken Curry Soup is a warm and comforting dish that combines tender chicken, vibrant vegetables, and creamy coconut milk infused with fragrant Thai spices. This easy-to-make soup is perfect for chilly nights or when you need a cozy pick-me-up. Each spoonful offers an unforgettable flavor experience that will leave your taste buds dancing and your heart warmed.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 inch fresh ginger, grated
- 4 cups low-sodium vegetable broth
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Prepare your ingredients by chopping chicken and vegetables into bite-sized pieces.
- In a large pot over medium heat, sauté sliced chicken in oil until golden brown (5-7 minutes).
- Add minced garlic and grated ginger; cook until fragrant (about 1 minute).
- Stir in Thai red curry paste; cook for another minute.
- Gradually add coconut milk and vegetable broth; bring to a simmer for 10 minutes.
- Add mixed vegetables; cook until tender yet crunchy (about 5 minutes).
- Stir in freshly squeezed lime juice before serving; garnish with cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For a vegetarian option, substitute chicken with shrimp or tofu. Adjust the level of spiciness by varying the amount of curry paste used. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.