Description
This Easy Thai Chicken Curry Soup is a comforting and flavorful dish that comes together in just 30 minutes. A perfect blend of spices, vegetables, and tender chicken in a creamy coconut broth.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 (14-ounce) can coconut milk (full-fat)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cups cooked shredded chicken
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup baby spinach or chopped kale
- 1 tablespoon lime juice
- Fresh cilantro and lime wedges for garnish
- Cooked rice or rice noodles for serving (optional)
Main Soup:
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté diced onion until softened. Add garlic, ginger, and red curry paste.
- Add liquids: Pour in chicken broth and coconut milk. Stir in fish sauce and brown sugar. Simmer for 5 minutes.
- Add chicken and vegetables: Stir in chicken, bell pepper, and carrots. Simmer for 10 minutes.
- Finish soup: Add spinach, lime juice. Adjust seasoning. Serve hot garnished with cilantro and lime wedges.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice level with more or less curry paste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 7g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 60mg
