Thai Chicken Curry Soup
Warm up this season with a comforting bowl of Thai chicken curry soup. Packed with tender chicken, vibrant vegetables, and a creamy coconut milk broth, this dish is perfect for cozy evenings or impressing guests. With its delightful spices and rich flavors, every spoonful promises to wrap you in a warm embrace of happiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: Thai
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 4 cups low-sodium vegetable broth
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup snap peas
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
Instructions
- Heat oil in a large pot over medium heat. Sauté minced garlic and grated ginger for about 1-2 minutes until fragrant.
- Add diced chicken and red curry paste; cook for 5–7 minutes until chicken is browned.
- Pour in coconut milk and vegetable broth; stir well and bring to a gentle simmer.
- Add sliced bell peppers, carrots, and snap peas; simmer for about 10 minutes until vegetables are tender yet crisp.
- Stir in lime juice and soy sauce; taste for seasoning adjustments.
- Ladle soup into bowls and garnish with chopped cilantro before serving.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 330
- Sugar: 6g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg
Keywords: For a vegetarian version, substitute chicken with tofu and use vegetable broth. Adjust spice levels by selecting different brands of red curry paste or adding more/less according to your taste.