Name: Easy Thai Chicken Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1 lb chicken breast, thinly sliced; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red curry paste; 4 cups chicken broth; 1 can (14 oz) coconut milk; 1 red bell pepper, thinly sliced; 1 medium zucchini, sliced; 1 cup mushrooms, sliced; 1 tablespoon fish sauce (optional, for authentic flavor); 1 tablespoon lime juice; Salt and pepper to taste; Fresh cilantro, chopped for garnish; Optional toppings: sliced green onions, lime wedges, sliced red chili, cooked rice noodles

Description

Are you craving a comforting bowl of soup that’s packed with flavor and easy to make? Look no further than this Easy Thai Chicken Curry Soup! This delicious, creamy soup combines tender chicken with aromatic spices, vibrant vegetables, and rich coconut milk. It’s a Thai-inspired dish that will warm you up on a chilly day and is ready in just 30 minutes!

Ingredients

1 tablespoon olive oil

1 lb chicken breast, thinly sliced

1 small onion, diced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

4 cups chicken broth

1 can (14 oz) coconut milk

1 red bell pepper, thinly sliced

1 medium zucchini, sliced

1 cup mushrooms, sliced

1 tablespoon fish sauce (optional, for authentic flavor)

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro, chopped for garnish

Optional toppings: sliced green onions, lime wedges, sliced red chili, cooked rice noodles

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Instructions

Heat olive oil in a large pot over medium heat. Add the sliced chicken and cook until no longer pink. Remove chicken and set aside.
In the same pot, add the onion, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.
Stir in the red curry paste and cook for 1 minute until fragrant.
Pour in the chicken broth and coconut milk, stirring well to combine. Bring to a simmer.
Add the red bell pepper, zucchini, and mushrooms. Let the soup cook for 10 minutes until the vegetables are tender.
Return the chicken to the pot, add fish sauce (if using), lime juice, salt, and pepper. Stir and cook for an additional 2-3 minutes.
Serve hot, garnished with cilantro and optional toppings.

Notes

For a vegetarian version, substitute chicken with tofu or chickpeas and use vegetable broth.

Adjust the spiciness by varying the amount of red curry paste.

This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 4 servings
Calories: 320 kcal per serving