Description
A rich and creamy Thai red curry chicken soup packed with tender chicken, vibrant vegetables, and a perfectly balanced coconut curry broth.
Ingredients
Scale
- 500 grams boneless skinless chicken, thinly sliced
- 400 ml coconut milk
- 2 tablespoons red curry paste
- 2 cups chicken broth
- 1 cup mushrooms, sliced
- 1 medium red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon fish sauce
- 1 whole lime, juiced
- 1 teaspoon brown sugar
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh basil
- 1 tablespoon vegetable oil
Instructions
- Heat a large pot over medium heat and add the vegetable oil.
- Add garlic and ginger, sauté until fragrant, then stir in the red curry paste and cook for about 1 minute.
- Pour in the coconut milk and chicken broth, stirring until smooth.
- Add the sliced chicken, mushrooms, and red bell pepper into the pot.
- Let everything simmer for 15 to 20 minutes until the chicken is cooked through and tender.
- Stir in fish sauce, lime juice, and brown sugar, then adjust to taste.
- Ladle into bowls and top with fresh cilantro and basil before serving.
Notes
- Use full fat coconut milk for a richer texture
- Add lime juice at the end to keep the flavor fresh and bright
- Adjust curry paste amount based on your spice preference
- Store leftovers in the fridge for up to 3 days
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
Keywords: thai red curry chicken soup, coconut curry soup, thai chicken soup, easy thai soup, creamy curry soup