Thai Chicken Curry Soup
A warm, fragrant Thai chicken curry soup featuring tender chicken in a creamy coconut broth with vibrant ginger and red curry paste flavors.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Approximately 3-4 breasts
- 14 oz full-fat coconut milk For a creamy texture
- 3 tbsp Thai red curry paste Adjust based on spice preference
- 1 inch fresh ginger, grated Adds warmth and flavor
- 4 cups low-sodium vegetable broth The base of the soup
- 2 cups mixed vegetables (bell peppers, carrots, broccoli) Chopped into uniform pieces
- 1 unit Juice of 1 lime For a zesty kick
- to taste unit Fresh cilantro for garnish Adds aroma and freshness
Instructions
Preparation
- Begin by chopping chicken into bite-sized pieces.
- Cut your mixed vegetables into uniform pieces.
Cooking
- In a large pot over medium heat, drizzle some oil and add the sliced chicken. Sauté until golden brown, about 5-7 minutes.
- Toss in the minced garlic and grated ginger. Cook until fragrant, about 1 minute.
- Add the Thai red curry paste to the pot and stir into the chicken, cooking for another minute.
- Gradually pour in the full-fat coconut milk and low-sodium vegetable broth. Bring to a gentle simmer and let flavors meld for about 10 minutes.
- Add your mixed vegetables and cook until tender yet still crunchy, about 5 minutes.
- Squeeze in the fresh lime juice right before serving and garnish each bowl with fresh cilantro.
Notes
Can be made vegetarian by replacing chicken with tofu and using vegetable broth. For storage, allow cooling before transferring to airtight containers; can freeze well.