Description
A comforting Thai-inspired soup made with tender chicken, creamy coconut milk, aromatic red curry paste, and fresh herbs. Warm, slightly spicy, and deeply flavorful — perfect for cozy nights or when you need a nourishing one-bowl meal.
Ingredients
For the Soup
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 pound boneless, skinless chicken breast or thighs, sliced
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- Juice of 1 lime
For Garnish (optional)
- Fresh cilantro
- Sliced green onions
- Red chili slices
Instructions
- Heat oil: Heat oil in a large pot over medium heat until shimmering.
- Sauté onion: Add sliced onion and sauté for about 3 to 4 minutes, until soft and translucent.
- Add garlic and ginger: Stir in minced garlic and grated ginger; cook for 30 seconds until fragrant.
- Add curry paste: Add Thai red curry paste and cook for 1 minute to release its flavors and aroma.
- Add liquids: Pour in chicken broth and coconut milk, stirring well to combine all ingredients evenly.
- Add chicken and vegetables: Add the sliced chicken, mushrooms, and red bell pepper to the pot.
- Simmer soup: Reduce heat to a gentle simmer and cook for 15 to 18 minutes, until the chicken is cooked through and vegetables are tender.
- Season soup: Stir in fish sauce, soy sauce (or tamari), brown sugar, and lime juice to balance flavors.
- Adjust seasoning: Taste the soup and adjust seasoning as needed for saltiness, sweetness, or acidity.
- Serve and garnish: Serve hot, garnished with fresh cilantro, sliced green onions, and red chili slices if desired.
Notes
- Substitute shrimp or tofu for the chicken if desired to vary protein sources.
- Add cooked rice noodles or jasmine rice for a more filling, heartier soup.
- For extra heat, add chili oil or increase the amount of curry paste used.
- Note that the soup thickens slightly as it cools due to the coconut milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
