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Easy Thai Chicken Curry Soup

A delightful blend of creamy coconut milk and vibrant red curry paste enveloping tender chicken and colorful vegetables, perfect for family gatherings or cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced
  • 2 tablespoons red curry paste
  • 14 oz coconut milk 1 can
  • 4 cups chicken broth
  • 2 cups mixed vegetables (like bell peppers and carrots) Chop for uniform cooking.
  • 2 tablespoons fish sauce Adjust to taste.
  • 1 tablespoon lime juice
  • to taste Fresh cilantro for garnish

Method
 

Preparation
  1. Start by dicing your chicken breast into bite-sized pieces. Chop your mixed vegetables to ensure uniform cooking. Set aside.
Cooking
  1. In a large pot, over medium heat, add a touch of oil and the diced chicken. Cook until it’s lightly browned, which usually takes about 5 minutes.
  2. Stir in your mixed vegetables and the red curry paste. Allow everything to cook together for about 2 minutes, as this helps to release the fragrance of the spices.
  3. Pour in the coconut milk and chicken broth, combining everything well. Bring the mixture to a gentle simmer.
  4. Add the fish sauce and lime juice at this point, adjusting to taste. The fish sauce enhances the umami flavor, making the soup richer.
  5. Let the soup simmer for about 10-15 minutes, which will allow the flavors to meld beautifully. Once done, serve hot and garnish with fresh cilantro.

Notes

This soup is great for meal prep and can be stored in airtight containers in the fridge for up to 3-4 days or frozen for up to 2 months. When reheating, do it over low heat to retain the original taste and texture. Stir occasionally until warmed to your liking.