Thai Curry Chicken Soup

Warm up with a bowl of delicious Thai Curry Chicken Soup that is both flavorful and nourishing! Discover the key ingredients like creamy coconut milk and aromatic red curry paste, plus easy step-by-step instructions to make it from scratch. This recipe is perfect for cozy nights, family dinners, or meal prepping. Dive into a world of taste and tailor it to your liking! Click through to explore the full recipe and make your cooking experience delightful.

Print Recipe Pin Recipe

Ingredients

1 lb chicken breast, diced

1 tablespoon coconut oil

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons red curry paste

4 cups coconut milk

2 cups chicken broth

1 cup bell peppers (mixed colors), sliced

1 cup mushrooms, sliced

1 tablespoon fish sauce

2 teaspoons brown sugar

Juice of 1 lime

Fresh cilantro, for garnish

Salt and pepper to taste

Instructions

In a large pot, heat coconut oil over medium heat. Add chopped onion and sauté for about 3-4 minutes until translucent.

Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add the diced chicken breast to the pot and cook until browned, about 5-6 minutes.

Stir in the red curry paste, ensuring that the chicken is well coated and cook for another 2 minutes.

Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.

Add the sliced bell peppers and mushrooms to the pot. Cook for 10-15 minutes, allowing the vegetables to become tender.

Season the soup with fish sauce, brown sugar, lime juice, and salt and pepper to taste. Stir well.

Remove from heat and let it sit for a few minutes to meld the flavors.

Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Ladle the soup into deep bowls and sprinkle additional cilantro on top. Serve with lime wedges on the side for an added burst of freshness.