This Thai Curry Chicken Soup is a warm hug in a bowl! With tender chicken, vibrant veggies, and a fragrant coconut curry broth, it’s super comforting and flavorful.
You can enjoy this soup on its own or with some rice for a heartier meal. I love how quickly it comes together. It’s like magic in just one pot! 🍜✨
Key Ingredients & Substitutions
Red Thai Curry Paste: This is the heart of your soup. Look for a brand without artificial ingredients. If you want less heat, you can use yellow or green curry paste instead. You can also make a homemade version using spices like cumin and coriander.
Coconut Milk: Full-fat coconut milk adds creaminess. If you’re looking for a lighter option, low-fat coconut milk works too, but it may alter the texture slightly. Alternatively, use almond milk for a dairy-free option with a hint of sweetness.
Chicken: Boneless, skinless chicken breasts are convenient here. You can use thighs for more flavor or substitute with tofu for a vegetarian version. Just add it toward the end of cooking to allow it to heat without breaking apart.
Fish Sauce: This adds depth and umami. If you prefer a vegetarian option, soy sauce or tamari can be a suitable substitute. You can also use coconut aminos for a gluten-free alternative.
Rice Noodles: These are optional, but they make the soup heartier. If you can’t find them, any pasta or even cauliflower rice works. Just adjust the cooking time appropriately.
How Do I Get the Best Flavor from My Aromatics?
Sauteing onions, garlic, and ginger is a key step for flavor. Start by cooking the onions until they’re softened and translucent. This brings out their sweetness. Then, add garlic and ginger last to keep their flavors strong.
- Use medium heat to avoid burning the aromatics.
- Cook for about 3-5 minutes—just until aromatic and softened.
- Stir in the curry paste afterward to toast it slightly, enhancing its flavor.
This way, each bowl is bursting with deliciousness!
How to Make Thai Curry Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red Thai curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 2 chicken breasts (boneless, skinless)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced (optional)
- 1 cup bean sprouts
- 1/2 cup fresh cilantro leaves, chopped, plus extra for garnish
- 1 jalapeño, thinly sliced
- 2 limes, sliced (for garnish)
- Salt and pepper, to taste
- 6 oz rice noodles (optional)
How Much Time Will You Need?
This yummy soup takes about 10 minutes to prep and 30 minutes to cook. In total, you’ll spend about 40 minutes preparing this delightful dish from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the vegetable oil in a large pot over medium heat. Add the chopped onion and cook for about 3-4 minutes until it’s softened. The onions should be translucent. Next, stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Add the Curry Paste:
Now, add the red Thai curry paste to the pot. Stir it constantly for about 2 minutes to release all those wonderful aromas. It should start smelling amazing at this point!
3. Combine the Liquid Ingredients:
Pour in the can of coconut milk and the chicken broth, stirring well to combine everything. This is what makes the soup creamy and rich!
4. Cook the Chicken:
Add the whole chicken breasts into the pot. Bring the soup to a gentle simmer and let it cook for about 15 minutes, or until the chicken is fully cooked.
5. Shred the Chicken:
When the chicken is cooked through, remove it from the soup and place it on a cutting board. Use two forks to shred the chicken finely, and then return the shredded chicken back into the soup.
6. Season the Soup:
Stir in the fish sauce and brown sugar, and taste the soup. Adjust with salt and pepper to suit your preference. This balance is key!
7. Add Veggies:
Next, toss in the thinly sliced red bell pepper and the bean sprouts. Cook for a few minutes until they are tender but still have a nice crunch to them.
8. Cook the Noodles (Optional):
If you’re using rice noodles, prepare them according to the package instructions, then drain and set aside.
9. Assemble and Serve:
Divide the noodles (if using) between the bowls. Ladle the hot soup over the noodles. Finally, garnish with chopped cilantro, sliced jalapeño, and lime wedges for an extra zing!
10. Enjoy Your Meal:
Serve the soup immediately and enjoy the wonderful flavors of your Thai Curry Chicken Soup. It’s sure to warm your heart and fill your belly!
Can I Use Different Proteins in This Soup?
Absolutely! You can substitute chicken with boneless, skinless chicken thighs for a richer flavor. If you want a vegetarian option, try using cubed tofu instead, adding it in the last few minutes of cooking to warm through without breaking apart.
Is There a Way to Make This Soup Spicier?
Yes, if you prefer more heat, you can add extra red Thai curry paste or toss in some chopped fresh chili peppers. Adjust the amount according to your spice tolerance, and remember that you can always add more, but it’s tough to tone it down!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over low heat, stirring occasionally until heated through. If the soup thickens, add a splash of broth or coconut milk to thin it out.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely, then store it in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove, adding a little more broth if necessary to adjust the consistency.
