Description
A cozy Thai Chicken Curry Soup that blends fragrant coconut milk, bold curry paste, and tender chicken—perfect for quick weeknight dinners.
Ingredients
Scale
- 1 tablespoon neutral oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons red or green curry paste
- 1 (14 oz) can coconut milk
- 3 cups low-sodium chicken broth
- 1 lb boneless skinless chicken thighs, sliced thin
- 2 cups mixed vegetables (bell pepper, carrot, bok choy)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Handful of chopped cilantro or Thai basil
Instructions
- Heat the oil in a Dutch oven over medium heat.
- Sauté the onion and garlic for 2–3 minutes until translucent.
- Stir in the curry paste and cook for 30–45 seconds.
- Add the coconut milk, chicken broth, chicken thighs, and mixed vegetables.
- Simmer for 12–15 minutes over medium-low heat until the chicken is cooked through.
- Finish with fish sauce, brown sugar, lime juice, and fresh herbs.
Notes
Allow the soup to rest for 10 minutes off the heat for better flavor infusion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg