Thai Coconut Curry Chicken Soup
This Thai Coconut Curry Chicken Soup is a vibrant, creamy, and comforting bowl bursting with bold flavors and tender chicken. Perfect for cozy meals any day!
Equipment
- Large Pot
Ingredients
- 1 lb chicken breast diced
- 1 can coconut milk (13.5 oz)
- 2 cups chicken broth
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce (ensure it’s from a trusted source)
- 1 tablespoon lime juice
- 1 tablespoon coconut sugar
- 1 bell pepper sliced
- 1 cup snap peas
- 1 carrot sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons vegetable oil
- fresh cilantro for garnish
Instructions
Prepare Your Ingredients
- Dice the chicken breast into bite-sized pieces. Slice the bell pepper and carrot, and trim the snap peas. Mince the garlic and grate the fresh ginger.
Sauté Aromatics
- Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger, stirring frequently for 1-2 minutes until fragrant and slightly golden.
Cook the Chicken
- Add diced chicken breast to the pot and cook for 5-6 minutes, stirring occasionally, until mostly cooked through and no longer pink on the outside.
Add Curry Paste and Liquids
- Stir in 1 tablespoon of red curry paste, coating the chicken evenly. Cook for 1 minute to release aromatic oils. Pour in 1 can coconut milk and 2 cups chicken broth, stirring to combine.
Season the Soup
- Add 1 tablespoon fish sauce, 1 tablespoon lime juice, and 1 tablespoon coconut sugar. Stir thoroughly to balance salty, sour, and sweet flavors.
Simmer and Add Vegetables
- Bring soup to a gentle simmer and cook for 10 minutes. Add sliced bell pepper, snap peas, and carrot. Let vegetables soften slightly but retain crunch, about 3-4 minutes.
Final Taste and Garnish
- Taste and adjust seasoning if needed—add more lime juice or a pinch of sugar. Serve hot, garnished with fresh cilantro.
Notes
- Cook chicken just until no longer pink to keep it tender and juicy.
- Use good-quality red curry paste for authentic flavor depth.
- Add vegetables near the end to maintain crisp texture.
- Adjust spice level by varying red curry paste amount or substituting with yellow curry paste.
- Store soup in fridge up to 3 days or freeze for up to 2 months; reheat gently to avoid curdling.