This Thai Curry Chicken Soup is a warm hug in a bowl! Packed with tender chicken, colorful veggies, and a burst of coconut milk, it’s both spicy and creamy.
The best part? It’s super easy to whip up, and you can adjust the heat as you like. I often serve it with some rice to soak up all that yummy broth—so good!
Key Ingredients & Substitutions
Vegetable Oil: I like to use vegetable oil for a neutral taste, but you can also use coconut oil for a richer flavor that compliments the coconut milk. If you’re looking for a healthier option, olive oil works too!
Thai Red Curry Paste: This is the star of the dish, adding depth and spice. If you can’t find it, try using yellow curry paste, but note that the flavor will be a bit milder. You can make your own with spices too!
Coconut Milk: Full-fat coconut milk gives a creamy texture, but light coconut milk works well if you’re looking for fewer calories. For a dairy-free option, this is your go-to ingredient!
Chicken:** I prefer using rotisserie chicken for ease. It’s already cooked and shredded. If you have leftover chicken, use that too, or you can easily cook fresh chicken breasts in advance.
Greens: Fresh spinach is my favorite here, but kale is also great. You could switch it out for bok choy or other leafy greens based on what you have on hand.
How Do I Get the Best Flavor from the Curry Paste?
To unlock the full potential of the Thai red curry paste, it’s essential to cook it briefly before adding liquid. This helps to release the aromatic oils and flavors, making your soup even tastier. Here’s how:
- Heat the pot with oil and sauté onions until soft.
- Add garlic and ginger, cook for just 1 minute to enhance the fragrance.
- Now stir in the curry paste and let it cook for 1-2 minutes until the colors deepen and the aroma fills your kitchen.
This step makes a big difference in achieving a flavorful soup!
Thai Curry Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup fresh spinach or kale leaves
- 1/2 cup bean sprouts
- 1 red chili, thinly sliced (optional, adjust for heat)
- 2 green onions, chopped
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
- Salt to taste
How Much Time Will You Need?
This delicious Thai Curry Chicken Soup takes about 10 minutes to prepare and around 15 minutes to cook. In total, you’re looking at about 25 minutes from start to finish! So it’s perfect for a cozy weeknight dinner or when you need a comforting meal without too much fuss.
Step-by-Step Instructions:
1. Sautéing Aromatics:
Start by heating up the vegetable oil in a large pot over medium heat. Once hot, add the sliced onion and sauté until it becomes soft and translucent, which should take about 3-4 minutes. This step brings out the sweetness of the onion!
2. Adding Flavor:
Next, mix in the minced garlic and grated ginger. Cook them together for about 1 minute until the aroma fills your kitchen. These ingredients are key to adding depth and flavor to your soup.
3. Stir in the Curry Paste:
Now it’s time to add the Thai red curry paste. Stir it into the mixture and let it cook for 1-2 minutes. You’ll be able to see the colors change, and the flavors will start bursting out, making your soup base incredibly fragrant.
4. Creating the Soup Base:
Pour in the coconut milk and chicken broth, then bring everything to a gentle simmer. The coconut milk will give the soup a creamy texture while the broth adds that comforting base.
5. Adding Chicken:
Once your broth is simmering, add the shredded chicken. Stir well and allow it to cook for about 5 minutes, just until the chicken is heated through. It’s all coming together beautifully!
6. Greens and Sprouts:
Stir in the fresh spinach (or kale) along with the bean sprouts. Cook for another 2 minutes until the greens have wilted. This part adds a lovely crunch to your soup!
7. Flavoring the Soup:
Don’t forget to season your soup! Squeeze in the juice of one lime and add salt to taste. This will brighten up all the flavors.
8. Serving:
Ladle the soup into bowls and top with sliced red chili, chopped green onions, and fresh cilantro for a pop of color and extra flavor!
9. Enjoy!
Serve the soup hot with lime wedges on the side for anyone who likes a tangy kick. Savor every delightful spoonful of your Thai Curry Chicken Soup!
Enjoy this hearty, creamy, and vibrant Thai Curry Chicken Soup! It’s sure to warm you up and bring a smile to your face!
Can I Use Frozen Chicken in This Recipe?
Yes, you can definitely use frozen chicken! Just remember to fully thaw it first. You can do this overnight in the refrigerator or quickly by placing it in a sealed plastic bag submerged in cold water. After thawing, cook it until it’s completely done, then shred it for the soup.
What If I Can’t Find Thai Red Curry Paste?
If you can’t find Thai red curry paste, you can substitute it with yellow curry paste, but keep in mind that it will have a milder flavor. Another option is to create a homemade blend using spices like cumin, coriander, and turmeric along with a small amount of chili paste for heat.
Can I Make This Soup Vegetarian?
Absolutely! To make this soup vegetarian, simply replace the chicken with tofu or extra veggies, and use vegetable broth instead of chicken broth. Make sure to use veggie-friendly curry paste, as some can contain shrimp paste.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of coconut milk if it thickens up too much.
