Description
A cozy, flavor-packed Thai-inspired soup made with creamy coconut milk, tender chicken, red curry, and vibrant veggies. Perfect for fall nights or weeknight dinners.
Ingredients
- 1 tablespoon olive oil (or neutral oil)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 4 cups chicken broth (low-sodium preferred)
- 1 (13.5 oz) can full-fat coconut milk
- 2 chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Lime wedges, for serving
- Optional: Thinly sliced red chili or chili flakes
Instructions
- In a large soup pot or Dutch oven, heat oil over medium heat. Add diced onion and sauté for about 3 minutes until softened.
- Add garlic and ginger, cooking for 1–2 minutes more, stirring constantly.
- Stir in red curry paste and cook for another 1–2 minutes until fragrant.
- Pour in chicken broth and coconut milk. Stir until curry paste is fully incorporated. Bring to a gentle simmer.
- Add sliced chicken, bell pepper, and mushrooms. Simmer for 10–12 minutes, until chicken is cooked through and vegetables are tender.
- Stir in fish sauce (or soy sauce), brown sugar, and lime juice. Adjust seasoning with salt, pepper, or more lime juice.
- Ladle into bowls and garnish with cilantro, green onions, and lime wedges. Add chili flakes if desired.
Notes
Use full-fat coconut milk for a richer texture. Thinly slice chicken for quick, even cooking. This soup is great for meal prep and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired