Description
Thai Chicken Curry Soup is a flavorful, aromatic, and comforting dish made with tender chicken, vegetables, and a rich coconut curry broth. It offers a perfect balance of sweet, spicy, and savory notes that will warm you up from the inside out. Easy to make and customizable to suit your taste.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil or coconut oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon red Thai curry paste (adjust for spice level)
- 1 can (14 oz) coconut milk (full-fat for richness)
- 4 cups chicken broth (low-sodium)
- 1 medium carrot (sliced)
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1 cup baby spinach (or other leafy greens)
- 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar (optional, for balancing flavors)
- Fresh cilantro (for garnish)
- Sliced chili peppers (optional, for extra heat)
- Lime wedges (for serving)
Instructions
- Heat olive oil or coconut oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add chicken pieces to the pot, seasoning with salt and pepper. Cook for 5-7 minutes until browned and cooked through.
- Stir in red Thai curry paste, then pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer.
- Add carrots, red bell pepper, and zucchini. Simmer for 10-12 minutes until vegetables are tender.
- Stir in fish sauce (or soy sauce), lime juice, and brown sugar (if using). Taste and adjust seasoning with more fish sauce or lime juice as needed.
- Once vegetables are tender, stir in spinach and cook for another 2 minutes until wilted.
- Ladle soup into bowls, garnish with fresh cilantro, chili peppers (optional), and serve with lime wedges on the side.
Notes
- For extra spice, increase the amount of curry paste or add sliced fresh chilies.
- To make the soup vegetarian, omit the chicken and add tofu, tempeh, or chickpeas for protein.
- Can be served with rice noodles or soba noodles for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
