This Thai Curry Chicken Soup is warm and comforting, with a mix of chicken, veggies, and rich coconut milk. The blend of spices adds a fantastic kick that’s sure to please your taste buds!
Making this soup is a breeze! I love how it warms me up on a chilly day. Plus, it’s fun to customize with your favorite greens. Who doesn’t enjoy a bowl that’s full of flavor and happiness? 😊
Key Ingredients & Substitutions
Vegetable Oil: This oil is perfect for sautéing. You can use coconut oil for added flavor or olive oil if that’s your preference.
Red Thai Curry Paste: It’s the star of this recipe! If you can’t find it, you could make your own with red chili powder and a mix of spices, but it won’t have the exact same depth.
Coconut Milk: A key for creaminess. Swap it with almond milk for a lower-calorie version, or use full-fat coconut milk for an extra rich soup.
Chicken: Boneless thighs are juicy, but feel free to use breast meat. Tofu works well as a vegetarian option, just add it earlier to warm through.
Rice Noodles: These are quick to cook and soak up flavors. If you can only find egg noodles, they’ll work too, but the texture will change.
How Do You Make Sure Your Chicken is Cooked Perfectly?
Cooking chicken in soup can be tricky. You want it tender but not overcooked. Here’s how to ensure it’s just right:
- Use thinly sliced chicken; it cooks faster and evenly.
- Once the soup simmers, add the chicken and cook until it’s no longer pink, about 5-7 minutes.
- You can also use a meat thermometer; chicken should reach 165°F (75°C).
If you’re worried about overcooking, you can remove the chicken once it’s cooked and shred it, then add it back just before serving.
Delicious Thai Curry Chicken Soup
Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red Thai curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 4 ounces rice noodles
- 2 cups fresh spinach or kale, roughly chopped
- 1-2 red chili peppers, thinly sliced (optional, for garnish)
- 1 lime, cut into wedges
- Fresh cilantro or Thai basil, chopped, for garnish
- 1 tablespoon fish sauce (or to taste)
- 1 teaspoon brown sugar
- Salt and pepper, to taste
How Much Time Will You Need?
This delightful Thai Curry Chicken Soup takes about 10 minutes to prep and approximately 20 minutes to cook. In total, you’ll be enjoying your tasty creation in about 30 minutes!
Instructions:
1. Sauté Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté them together until they become fragrant and soft, which should take about 3-4 minutes—trust me, your kitchen will smell amazing!
2. Add the Curry Paste:
Stir in the red Thai curry paste. Cook for an additional 1-2 minutes to allow those flavors to meld together nicely.
3. Create the Soup Base:
Next, pour in the coconut milk and chicken broth. Give everything a good stir to combine, and bring the mixture to a gentle simmer.
4. Cook the Chicken:
Add the sliced chicken to the pot. Let it cook until completely cooked through, which should take about 5-7 minutes. You can safely check it by making sure there’s no pink left in the chicken.
5. Prepare the Rice Noodles:
While the chicken is cooking, get your rice noodles ready according to the package instructions. Typically, you’ll soak them in hot water until they soften, then drain.
6. Add Noodles and Greens:
Add the prepared rice noodles and the chopped spinach or kale to the soup pot. Stir everything together, and cook for another 2 minutes so the greens wilt and the noodles heat through.
7. Final Seasoning:
Season your soup with fish sauce, brown sugar, salt, and pepper to taste. Feel free to adjust the seasoning as you like until it’s just right for you!
8. Serve and Enjoy:
Serve the soup hot in bowls, garnished with sliced red chili peppers, fresh cilantro, or Thai basil, and lime wedges on the side for that zesty squeeze.
Enjoy your aromatic and flavorful Thai Curry Chicken Soup! It’s the perfect dish for family gatherings or cozy nights in. Bon appétit! 🥢🍜
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure it’s completely thawed before slicing. A quick way to thaw is to place the chicken in a sealed plastic bag and submerge it in cold water for about an hour.
Can I Make This Soup Vegetarian?
Absolutely! Simply replace the chicken with tofu or tempeh for protein, and use vegetable broth instead of chicken broth. You can also add more veggies like mushrooms or bell peppers for added flavor.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or microwave, stirring occasionally, until heated through.
Can I Add More Spices or Heat?
Definitely! If you love heat, you can add extra red chili peppers, a sprinkle of cayenne, or even a dash of sriracha when serving. Taste as you go to avoid overpowering the dish!
