Description
Whip up this comforting and flavorful Quick & Easy Thai Curry Chicken Soup in under 30 minutes! Packed with tender chicken, vibrant vegetables, and a creamy coconut curry broth, it’s a perfect weeknight meal.
Ingredients
Scale
- 1 tablespoon coconut oil or other neutral oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1–2 tablespoons red curry paste (adjust to your spice preference)
- 4 cups low-sodium chicken broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup chopped mixed vegetables (such as bell peppers, broccoli florets, snap peas, or carrots)
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon brown sugar or maple syrup (optional, to balance flavors)
- Juice of 1/2 lime
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice or noodles, for serving (optional)
Instructions
- 1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- 2. Stir in the red curry paste. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their aroma.
- 3. Pour in the chicken broth and full-fat coconut milk. Bring the mixture to a simmer, scraping up any bits from the bottom of the pot. Add the bite-sized chicken pieces.
- 4. Reduce the heat to low, cover, and let the soup simmer gently for 10-15 minutes, or until the chicken is cooked through.
- 5. Stir in the chopped mixed vegetables. Continue to simmer, uncovered, for another 5-7 minutes, or until the vegetables are tender-crisp.
- 6. Stir in the soy sauce (or tamari) and optional brown sugar or maple syrup. Stir in the fresh lime juice. Taste and adjust seasonings as needed.
- 7. Ladle the soup into bowls, garnish with fresh cilantro, and serve hot, with cooked jasmine rice or noodles if desired.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 2-3 months. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 7g
- Sodium: 750mg
- Fat: 28g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g