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Quick Thai Coconut Curry Soup with Chicken

A close-up of a bowl of rich, yellow coconut curry soup filled with shredded chicken, bright orange carrots, mushrooms, and green peas.
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Make this creamy, flavorful Thai coconut curry soup with chicken in under 30 minutes. It is a comforting, one-pot meal perfect for weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (adjust to your spice preference)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups chicken broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 cup sliced mushrooms
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 tablespoon lime juice
  • Fresh cilantro, for garnish
  • Cooked rice noodles, for serving (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the onion and bell pepper to the pot. Cook until softened, about 4 minutes.
  3. Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  4. Add the red curry paste and stir constantly for 1 minute to toast the spices.
  5. Pour in the coconut milk and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
  6. Add the fish sauce and brown sugar. Bring the mixture to a simmer.
  7. Return the chicken to the pot. Add the mushrooms and carrots. Reduce the heat to medium-low, cover, and simmer for 10 minutes, or until the chicken is cooked through and vegetables are tender.
  8. Stir in the frozen peas during the last 2 minutes of cooking.
  9. Remove the pot from the heat. Stir in the lime juice.
  10. Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh cilantro. Serve with rice noodles if desired.

Notes

  • For a vegetarian option, substitute the chicken with 1 block of pressed, cubed firm tofu and omit the fish sauce, using soy sauce or tamari instead.
  • If you prefer a less spicy soup, start with 1 tablespoon of red curry paste.
  • This soup pairs well with a simple side salad or as part of a larger meal plan, similar to what you might find with some meal planning services.

Nutrition

Find it online: https://blissbatter.com/coconut-curry-soup-quick-thai-chicken-recipe/