Thai Coconut Curry Soup
Aromatic and creamy Thai coconut curry soup with tender chicken and vegetables.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 lb chicken breast, sliced
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp vegetable oil
Nutrition Facts
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Instructions
Heat vegetable oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté until fragrant, about 2 minutes.
Add the red curry paste to the pot and stir well to combine with the aromatics. Cook for another minute to release the flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the sliced chicken breast, red bell pepper, and mushrooms to the pot. Simmer for 10-12 minutes, or until the chicken is fully cooked.
Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste with more fish sauce or sugar if needed.
Garnish with fresh cilantro before serving. Serve hot with steamed rice or crusty bread.
Chef's Tips
- Spice Level: Adjust the amount of red curry paste to control the spiciness of the soup.
- Vegetarian Option: Replace chicken with tofu and use vegetable broth for a vegetarian version.
- Extra Creaminess: For a richer soup, use full-fat coconut milk.
- Herb Substitution: If cilantro isn't available, use Thai basil or green onions as a garnish.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
