Description
Comforting Thai Chicken Curry Soup delivers a symphony of aromatic spices and rich, silky flavors that dance across your palate. Simmered with tender chicken, fragrant herbs, and creamy coconut milk, this bowl promises a delightful journey through Southeast Asian culinary traditions you’ll savor to the last spoonful.
Ingredients
Scale
Protein:
- 1 pound (454 grams) chicken breast or thighs, thinly sliced
Vegetables:
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 cup snap peas or green beans
Liquids and Seasonings:
- 1 tablespoon vegetable oil
- 3 tablespoons red curry paste (adjust to taste)
- 4 cups chicken broth
- 1 can (13.5 ounces / 400 milliliters) coconut milk
- 1 tablespoon fish sauce (optional, for extra umami)
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons lime juice (about 1 lime)
- Fresh cilantro or Thai basil, chopped (for garnish)
- Cooked rice or rice noodles (optional, for serving)
Instructions
- Warm a spacious pot over medium flame and coat with vegetable oil. Sear chicken pieces until they develop a light golden exterior, approximately 5 minutes. Transfer cooked chicken to a separate plate.
- In the identical pot, gently sweat onions, minced garlic, and freshly grated ginger until their aromatic essence emerges, roughly 2 minutes.
- Introduce red curry paste and allow it to bloom, releasing its complex flavors for about 2 minutes, stirring continuously to prevent burning.
- Pour chicken broth and creamy coconut milk into the pot. Incorporate fish sauce, soy sauce, and brown sugar, creating a harmonious liquid foundation.
- Incorporate colorful bell peppers, sliced carrots, earthy mushrooms, and crisp snap peas. Allow the mixture to simmer gently, ensuring vegetables maintain their vibrant texture, approximately 7-8 minutes.
- Reintroduce the previously seared chicken into the simmering liquid, permitting it to heat thoroughly and absorb the surrounding flavors for an additional 3-4 minutes.
- Brighten the entire dish with a splash of fresh lime juice, which will elevate and balance the curry’s rich profile.
- Carefully portion the aromatic soup into serving bowls. Embellish with delicate sprigs of fresh cilantro or fragrant Thai basil. Optional: Accompany with steamed jasmine rice or delicate rice noodles.
Notes
- Add depth to the curry by toasting curry paste in oil before adding liquids, which intensifies the spices’ complex flavors and releases their aromatic oils.
- Choose low-sodium chicken broth to control salt levels, allowing more precise seasoning and preventing an overly salty soup.
- For a lighter version, swap coconut milk with reduced-fat coconut milk or chicken broth to decrease calorie and fat content without sacrificing taste.
- Ensure chicken is cut into uniform pieces for even cooking, preventing some portions from becoming dry or undercooked while others remain raw.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 70 mg