If you’re a fan of Thai cuisine, then you’re in for a treat with this delicious and easy-to-make Thai Coconut Red Curry Chicken Soup recipe. This soup is bursting with bold flavors, creamy coconut milk, and tender chunks of chicken. The best part? It only takes 30 minutes to make from start to finish!
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons red curry paste
- 1 tablespoon grated ginger
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes. Remove chicken from pot and set aside.
- Add onion, garlic, and bell pepper to the pot and cook until softened, about 3-4 minutes.
- Add red curry paste and ginger to the pot and stir to combine. Cook for 1-2 minutes until fragrant.
- Add coconut milk, chicken broth, fish sauce, brown sugar, and lime juice to the pot. Stir to combine and bring to a simmer.
- Add cooked chicken back to the pot and simmer for 10-15 minutes until chicken is cooked through and soup is heated through.
- Stir in cilantro and season with salt and pepper to taste.
- Serve hot and enjoy!
Nutritional Information
- Serving Size: 1 cup
- Calories: 240
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 50mg
- Sodium: 900mg
- Total Carbohydrates: 14g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 20g
Cooking Time
This Thai Coconut Red Curry Chicken Soup recipe takes around 30 minutes to make from start to finish.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
Serving Suggestions
This Thai Coconut Red Curry Chicken Soup is delicious served with a side of steamed rice or noodles. Top with additional cilantro and a squeeze of lime juice for added flavor.
Variations
Feel free to customize this soup to your liking. Add in your favorite vegetables such as carrots, mushrooms, or spinach. You can also use shrimp or tofu instead of chicken for a different protein option.
Substitutions
If you don’t have red curry paste on hand, you can use green curry paste instead. You can also use vegetable broth instead of chicken broth for a vegetarian option.
Storage
This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pot or microwave before serving.
Tips
- Make sure to brown the chicken before adding it to the soup. This adds extra flavor to the dish.
- Use full-fat coconut milk for a creamier soup. Light coconut milk can also be used for a lower calorie option.
- Adjust the amount of red curry paste to your liking. If you prefer a milder soup, use less paste. If you like it spicy, add more!
Notes
This recipe serves 4 people. Double the ingredients for a larger batch.
Frequently Asked Questions
Can I freeze this soup?
Yes, this soup can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Can I use light coconut milk?
Yes, light coconut milk can be used for a lower calorie option. However, the soup may not be as creamy.
Can I use a different protein?
Yes, shrimp or tofu can be used instead of chicken for a different protein option.
This Thai Coconut Red Curry Chicken Soup recipe is a spicy and creamy delight that’s sure to satisfy your taste buds. It’s easy to make and customizable to your liking. Give it a try and let us know what you think!