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–+ servings
Thai Curry Chicken Soup

Creamy Thai Curry Chicken Soup for Cozy Nights In

This Thai Curry Chicken Soup combines fragrant coconut broth with tender chicken for a comforting and versatile dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Vegetable Oil canola or olive oil works as a substitute
  • 1 small Onion yellow or white onions enhance the flavor
  • 3 cloves Garlic minced, fresh garlic is preferred
  • 1 tablespoon Fresh Ginger minced, fresh is best
  • 2 tablespoons Red Thai Curry Paste adjust based on spice level
  • 4 cups Chicken Broth vegetable broth can be used for a vegetarian option
  • 1 can (13.5 ounces) Coconut Milk use more for a richer soup
For the Main Ingredients
  • 1 pound Boneless, Skinless Chicken Breast thinly sliced
  • 1 cup Mushrooms sliced, any variety works well
  • 1 cup Red Bell Pepper thinly sliced
For Flavor Enhancements
  • 1 tablespoon Fish Sauce soy sauce can be a non-fish alternative
  • 1 tablespoon Brown Sugar honey or maple syrup can serve as alternatives
  • 2 tablespoons Fresh Lime Juice fresh limes offer the best flavor
For the Greens and Garnish
  • 1 cup Fresh Spinach or Baby Bok Choy loosely packed
  • 1/4 cup Fresh Cilantro Leaves chopped
  • 2 tablespoons Fresh Basil Leaves chopped, preferably Thai basil
  • Lime Wedges for serving
  • Salt for seasoning, adjust to taste

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sliced onion and sauté for about 3-4 minutes until softened and translucent. Stir in 3 minced garlic cloves and 1 tablespoon of minced fresh ginger, cooking for another 30-60 seconds until fragrant.
  2. Add 2 tablespoons of red Thai curry paste, stirring continuously for 1-2 minutes to bloom the spices.
  3. Pour in 4 cups of chicken broth and 1 can of coconut milk, stirring well. Increase heat to medium-high and bring to a gentle simmer.
  4. Introduce 1 pound of thinly sliced chicken breast, 1 cup of sliced mushrooms, and 1 cup of thinly sliced red bell pepper. Reduce heat to medium-low and let simmer for 10-12 minutes until chicken is cooked through.
  5. Stir in 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and 2 tablespoons of fresh lime juice. Adjust seasoning as needed.
  6. If desired, add an extra half can of coconut milk and gently fold in 1 cup of fresh spinach or baby bok choy. Remove from heat.
  7. Stir in 1/4 cup of chopped fresh cilantro and 2 tablespoons of chopped fresh basil before serving. Ladle into bowls and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 22gProtein: 25gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Feel free to adjust the vegetables and spice levels to suit your taste. Fresh ingredients yield the best flavor.

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