Description
A delicious and creamy Thai red curry chicken soup that’s full of flavor and will warm your soul.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lbs)
- 1 can (13 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 4 cups low-sodium vegetable broth
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup snap peas
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
Instructions
- Heat oil in a large pot over medium heat. Sauté minced garlic and grated ginger for about 1-2 minutes until fragrant.
- Add diced chicken and red curry paste; cook for 5–7 minutes until chicken is browned.
- Pour in coconut milk and vegetable broth; stir well and bring to a gentle simmer.
- Add sliced bell peppers, carrots, and snap peas; simmer for about 10 minutes until vegetables are tender yet crisp.
- Stir in lime juice and soy sauce; taste for seasoning adjustments.
- Ladle soup into bowls and garnish with chopped cilantro before serving.
Notes
- This soup is great served with rice or noodles for added texture.
- Feel free to add other vegetables like spinach or zucchini.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg