Imagine a soup so incredibly vibrant and aromatic that it transports you straight to the bustling streets of Bangkok with just one spoonful. This Thai Chicken Curry Soup is not just a meal; it's a culinary adventure that combines the perfect balance of creamy coconut milk, zesty lime, and the warm, complex notes of red curry paste. Whether you're a seasoned home chef or a curious food lover looking to expand your recipe repertoire, this dish promises to be your new go-to comfort food that's both incredibly delicious and surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 can coconut milk
- 2 cups chicken broth
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 2 cups spinach
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Dice the chicken breast into bite-sized pieces, slice the mushrooms and red bell pepper, and measure out the coconut milk, chicken broth, red curry paste, fish sauce, lime juice, and spinach.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the diced chicken breast. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Next, add the red curry paste to the pot with the chicken. Stir well to coat the chicken evenly with the curry paste and cook for an additional 2 minutes to release the flavors.
- Pour in the can of coconut milk and the chicken broth, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Once simmering, add the sliced mushrooms and red bell pepper to the pot. Continue to simmer for about 10 minutes, allowing the vegetables to soften and the flavors to meld.
- After 10 minutes, stir in the fish sauce and lime juice. Then add the spinach and cook for another 2-3 minutes until the spinach is wilted and tender.
- Taste the soup and adjust the seasoning if necessary. You can add more fish sauce for saltiness or lime juice for acidity, depending on your preference.
- Once the soup is ready, remove it from the heat. Serve the Thai chicken curry soup hot, garnished with fresh cilantro on top.
- Enjoy your delicious Thai chicken curry soup with a side of steamed rice or crusty bread if desired!
Tips
- For the most tender chicken, ensure you don't overcook it. Remove the chicken from heat as soon as it's no longer pink in the center.
- Use fresh ingredients whenever possible, especially for the cilantro garnish and lime juice, as they provide the brightest flavors.
- If you prefer a spicier soup, add a bit more red curry paste or include some fresh chopped Thai chilies.
- For a richer flavor, consider using bone-in chicken and removing the meat after cooking, then shredding it back into the soup.
- This soup freezes beautifully. Store in airtight containers for up to 3 months, and reheat gently to maintain the soup's creamy texture.
- If you're watching your sodium intake, use low-sodium chicken broth and adjust the fish sauce carefully.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 30g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 85mg
