Thai Chicken Curry Soup is a delightful fusion of aromatic spices, creamy coconut milk, and tender chicken, all simmered together to create a comforting and flavorful dish. This soup is quick to prepare and perfect for a weeknight dinner or a cozy meal. Itโs a wonderful way to enjoy bold Thai flavors in a simple, easy-to-make recipe.
Why Youโll Love This Recipe
- Bursting with Flavor: The combination of curry paste, coconut milk, and fresh herbs creates a rich and vibrant taste.
- Quick and Easy: Ready in under 30 minutes, this soup is perfect for busy weeknights.
- Customizable: Add your favorite vegetables or adjust the spice level to suit your preferences.
- Nutritious: Packed with protein, healthy fats, and essential nutrients.
- One-Pot Wonder: Minimal cleanup makes it a convenient option for any day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken (boneless, skinless)
- Thai red curry paste
- Coconut milk
- Chicken broth
- Onion
- Garlic
- Ginger
- Vegetables (e.g., carrots, bell peppers)
- Fish sauce
- Lime juice
- Fresh herbs (like cilantro or Thai basil)
Directions
- Sautรฉ the onion, garlic, and ginger in a pot until fragrant.
- Add the curry paste and cook for another minute to release its aroma.
- Pour in the chicken broth and coconut milk, stirring to combine.
- Add the chicken and simmer until fully cooked.
- Toss in the vegetables and cook until tender.
- Season with fish sauce and lime juice.
- Garnish with fresh herbs and serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Protein Options: Swap chicken with shrimp, tofu, or chickpeas for a different twist.
- Vegetables: Add mushrooms, zucchini, or spinach for extra nutrition.
- Spice Level: Increase or decrease the amount of curry paste to suit your heat preference.
- Noodles: Stir in rice noodles for a heartier meal.
- Creamier Soup: Add more coconut milk for a richer texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or coconut milk if the soup thickens.
FAQs
How spicy is this soup?
The spice level depends on the amount of curry paste used. Adjust to your taste.
Can I use a different type of curry paste?
Yes, you can use green or yellow curry paste for a different flavor profile.
Can I make this soup ahead of time?
Absolutely! The flavors develop further when stored, making it even tastier the next day.
Is this soup gluten-free?
Yes, as long as you use gluten-free curry paste and fish sauce.
What can I serve with this soup?
Serve it with jasmine rice, crusty bread, or fresh spring rolls.
Can I freeze this soup?
Yes, but the texture of the vegetables may change slightly upon reheating.
How do I make it vegetarian?
Substitute chicken with tofu and use vegetable broth instead of chicken broth.
Can I add noodles to this soup?
Yes, rice noodles or egg noodles pair wonderfully with this dish.
What type of coconut milk should I use?
Use full-fat coconut milk for the best flavor and texture.
How can I thicken the soup?
Let it simmer longer, or add a slurry of cornstarch and water.
Conclusion
Easy Thai Chicken Curry Soup is a flavorful, comforting, and versatile dish thatโs perfect for any occasion. Whether youโre looking for a quick meal or a dish to impress your family, this recipe delivers bold Thai-inspired flavors with minimal effort. Customize it to your taste, and enjoy a warm, satisfying bowl of soup today!
Print
Easy Thai Chicken Curry Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Thai
- Diet: Gluten Free
Description
This Thai-inspired chicken curry soup is quick to prepare and packed with vibrant flavors. Tender chicken, rice noodles, and fresh vegetables are simmered in a creamy coconut curry broth, making it a perfect meal for any day of the week.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 tablespoons Thai red curry paste
- 4 cups chicken broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 1 cup baby spinach leaves
- Fresh basil and cilantro, chopped, for garnish
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Sautรฉ Aromatics:
- In a large pot over medium heat, heat the olive oil.
- Add the chopped onion and sautรฉ until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger; cook for an additional 1 minute until fragrant.
- Add Curry Paste:
- Mix in the Thai red curry paste, stirring continuously for about 1 minute to release the spices’ aromas.
- Add Liquids and Noodles:
- Pour in the chicken broth, water, and lime juice; bring the mixture to a boil.
- Add the rice noodles and cook according to package instructions until tender.
- Incorporate Coconut Milk and Chicken:
- Reduce the heat to medium-low and stir in the coconut milk until well combined.
- Add the shredded chicken, red bell pepper, and carrots; simmer for 5-7 minutes to allow flavors to meld and vegetables to soften.
- Add Spinach and Season:
- Stir in the baby spinach leaves until wilted.
- Season the soup with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with chopped fresh basil and cilantro.
- Serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Adjust the spiciness by varying the amount of red curry paste.
- If the soup thickens upon standing, add additional broth to reach the desired consistency.
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