Description
Whip up a batch of Easy Thai Chicken Curry Soup and warm up tonight! Discover a delicious recipe that’s perfect for cozy nights in.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 tablespoons (30ml) vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 2–3 tablespoons (30-45g) Thai red curry paste (adjust to your spice preference)
- 4 cups (946ml) chicken broth
- 1 can (14oz/400ml) full-fat coconut milk
- 2 tablespoons (30ml) fish sauce
- 1 tablespoon (15ml) brown sugar
- 1 red bell pepper, sliced into thin strips
- 1 cup (100g) snow peas, ends trimmed
- 1 cup (70g) sliced mushrooms
- 2 tablespoons (30ml) lime juice (about 1–2 limes)
- ¼ cup (12g) fresh cilantro, roughly chopped
- 2 green onions, thinly sliced
- 1 cup (50g) bean sprouts, for garnish
- Red chili flakes, for garnish (optional)
Instructions
- Step 1: Prepare the Aromatics and Curry Base Heat vegetable oil in a large Dutch oven or soup pot over medium heat. Add sliced onions and sauté for 3-4 minutes until they become translucent. Toss in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant. Now comes the critical flavor-building moment – add the Thai red curry paste and stir continuously for 2-3 minutes, letting it toast slightly and release its aromatic oils. You’ll know you’re on the right track when your kitchen fills with an intoxicating fragrance!
- Step 2: Cook the Chicken Add the chicken pieces to the pot and stir to coat them evenly with the curry mixture. Cook for about 3-4 minutes until the chicken is no longer pink on the outside (it will finish cooking in the broth). This step seals in the juices while allowing the meat to absorb those wonderful curry flavors before you add any liquid.
- Step 3: Add Liquids and Simmer Pour in the chicken broth, coconut milk, fish sauce, and brown sugar. Stir to combine everything and bring the mixture to a gentle boil. Once bubbling, reduce the heat to maintain a simmer and cook for 10 minutes, allowing the flavors to meld together. During this time, the broth will take on a beautiful golden-orange hue – the signature color of authentic **Thai chicken curry soup**.
- Step 4: Add Vegetables Add the bell pepper, snow peas, and mushrooms to the simmering soup. These vegetables need just 3-5 minutes to become tender while maintaining their delightful crispness. This quick cooking preserves both texture and nutritional value – nobody wants mushy vegetables in their soup!
- Step 5: Finish with Fresh Elements Remove the pot from heat and stir in lime juice, half the cilantro, and green onions. These fresh additions brighten the rich flavors and add complexity to your **Easy Thai Chicken Curry Soup**. Taste and adjust seasonings if needed – perhaps a touch more fish sauce for saltiness or lime juice for acidity. Let the soup rest for 2-3 minutes before serving to allow flavors to harmonize.
- Step 6: Garnish and Serve Ladle your beautiful soup into warmed bowls. Top each serving with a generous handful of fresh bean sprouts, remaining cilantro, and optional red chili flakes for those who enjoy extra heat. The contrast between the hot soup and cool, crunchy garnishes creates a truly memorable eating experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg