Description
Easy Thai Chicken Curry Soup is a cozy, one-pot meal with bold Thai-inspired flavors. Featuring red curry, coconut milk, tender chicken, and fresh veggies, it’s creamy, spicy, and perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tbsp red curry paste
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, chopped
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups chicken broth
- 1 tbsp fish sauce (optional)
- 1 tbsp brown sugar or honey
- 2 tbsp lime juice
- 6 oz rice noodles or egg noodles
- 1 bell pepper, sliced
- 2 carrots, julienned
- 2 cups baby spinach or chopped bok choy
- Fresh cilantro or Thai basil (for garnish)
- 1 tbsp oil (for sautéing)
Instructions
- Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3–4 minutes.
- Stir in red curry paste and cook for 1 minute.
- Add chicken and cook until lightly browned, 3–5 minutes.
- Pour in coconut milk and chicken broth. Stir in fish sauce (if using), brown sugar, and lime juice.
- Simmer for 10–15 minutes until chicken is fully cooked and flavors meld.
- Add bell pepper and carrots. Simmer for 5 more minutes until tender.
- Meanwhile, cook noodles according to package directions. Drain and divide among bowls.
- Stir spinach into soup until wilted. Ladle hot soup over noodles and garnish with cilantro or Thai basil.
Notes
- Use tofu or shrimp instead of chicken for variation.
- Add mushrooms, snow peas, or baby corn for extra veggies.
- Stir in chili garlic sauce or red chilies for more heat.
- Use two cans of coconut milk for a creamier broth.
- Store noodles separately to prevent sogginess.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 7g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
