Easy Thai chicken curry soup is a tasty dish that’s full of exciting flavors! It’s made with chicken, veggies like bell peppers and carrots, all cooked in a yummy broth with Thai spices and coconut milk. This soup has a mix of spicy, savory, and slightly sweet flavors that make it really delicious. Adding cilantro and a bit of lime juice gives it an extra fresh taste. It’s like a little taste of Thailand and is great for a cozy dinner.
My Favorite Thai-Inspired Soup
Absolutely! This soup, known as tom kha gai or Thai coconut chicken soup, is incredible. It’s creamy with a hint of tartness, a bit salty, and a tad sweet. The chicken is tender, mushrooms add heartiness, and fresh cilantro gives it a perfect herby flavor. I love this soup so much! It’s so delicious that you probably won’t need another Whole30 or regular Thai coconut chicken soup recipe. This one is just that amazing!
How To Make Thai Coconut Curry Chicken Soup
Making Thai Coconut Curry Chicken Soup is a flavor adventure! Sauté onions, garlic, and red curry paste for aromatic magic. Simmer chicken in a creamy broth of coconut milk until tender. Add bell peppers and mushrooms to soak up the spicy goodness. Balance with fish sauce, a hint of sweetness, and lime juice. Top with cilantro for an exotic, comforting bowlful that’s a warm hug on chilly days.
Here are step by step instructions
1:Heat the oil in a pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 2-3 minutes. Add the minced garlic and red curry paste, stirring for another minute until fragrant.
2:Add the sliced chicken to the pot and cook until it’s no longer pink on the outside.
3:Pour in the chicken broth and coconut milk. Bring the mixture to a gentle boil.
4:Add the sliced red bell pepper and mushrooms. Let it simmer for about 10-15 minutes until the vegetables are tender and the chicken is fully cooked.
5:Stir in the fish sauce, brown sugar (or coconut sugar), and lime juice. Taste and adjust the seasoning if needed by adding a pinch of salt.
6:Serve the soup hot, garnished with fresh cilantro. You can enjoy it on its own or over cooked rice or noodles for a heartier meal.
Can Thai Coconut Curry Chicken Soup Be Frozen?
I love freezing this dish—it’s so handy for a quick meal later on! Just pop it into a sealed container in the freezer, and it’ll stay good for about 3 months. When you’re ready to eat, let it thaw out before heating it up. Easy peasy!
What do you know about Red Curry Chicken Soup?
Red Curry Chicken Soup is a Thai-inspired sensation! Its spicy red curry paste forms a flavorful base for a simmered broth filled with tender chicken and vibrant veggies like bell peppers. Coconut milk adds creaminess, while fresh cilantro and a splash of lime complete this zesty, comforting delight.
What is Full Fat Coconut Milk?
Coconut milk and red curry paste make a dream team in this recipe! We’re using the full-fat canned coconut milk for its creamy texture and a hint of coconut goodness. This type of coconut milk isn’t like the one in the fridge section; it’s found in the International aisle and stays good on the shelf. Look for the full-fat kind—it’s got more coconut and less water, making your soup super creamy and delicious.
How to Make Red Curry Chicken Soup
1:Chicken:Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
2:Red Curry Paste:The key ingredient providing the soup’s distinct flavor.
3:Coconut Milk:Usually full-fat canned coconut milk for its creaminess and hint of coconut flavor.
4:Chicken Broth or Stock:Provides the base for the soup’s liquid.
5:Vegetables: Such as bell peppers, carrots, onions, mushrooms, or any preferred veggies to add texture and flavor.
6:Fish Sauce:Adds depth of flavor and saltiness to the soup.
7:Brown Sugar or Sweetener:Balances the spice and adds a touch of sweetness.
8:Lime: Provides a zesty, citrusy kick.
9:Garlic and Onions:Aromatic base ingredients for flavor.
10:Oil:For sautéing the garlic, onions, and curry paste.
11:Optional Garnishes: Fresh cilantro, sliced green onions, or chopped peanuts for added texture and flavor.
Here are some ingredients for red chicken curry soup
- 1 tablespoon oil (like vegetable or coconut oil)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 pound boneless, skinless chicken breasts or thighs, sliced or diced
- 4 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 cup sliced mushrooms
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar (adjust to taste)
- Juice of 1 lime
- Salt to taste
- Fresh cilantro for garnish
Crafting a bowl of Delicious Thai Chicken Curry Soup is a journey through a medley of enticing flavors and aromatic spices. Combining the warmth of chicken, the richness of coconut milk, and the boldness of Thai red curry paste, this soup offers a symphony of tastes. Layered with vibrant vegetables and the tang of lime, it’s a delightful balance of savory, spicy, and subtly sweet notes that dance on the palate. Customizable to suit individual preferences, this recipe promises a soul-soothing, heartwarming bowl packed with the essence of Thai cuisine, offering both comfort and a culinary adventure in every spoonful.