Easy Thai Chicken Curry Soup: A Cozy Bowl of Comforting Flavor
A comforting and flavorful soup that combines the richness of coconut milk with the spice of curry in a hearty chicken broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: soup
- Method: stovetop
- Cuisine: Thai
- Diet: gluten-free
Ingredients
Scale
- 1 pound chicken breast, diced
- 2 tablespoons red curry paste
- 1 tablespoon ginger, minced
- 4 cups chicken broth
- 1 can coconut milk
- 2 cups bell peppers, sliced
- 1 cup carrots, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh basil for garnish
Instructions
- In a large pot, heat a bit of oil over medium heat.
- Add the ginger and curry paste, stirring until fragrant.
- Add the diced chicken and cook until slightly browned.
- Pour in the chicken broth and coconut milk, bringing to a simmer.
- Add the sliced bell peppers and carrots, cooking until they are tender.
- Stir in the fish sauce and lime juice to finish.
- Serve hot, garnished with fresh basil.
Notes
- This soup can be customized with your favorite vegetables.
- Adjust the amount of curry paste for your preferred spice level.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg