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Quick Thai Chicken Coconut Curry Soup

Close-up of a rich, yellow coconut curry soup filled with chicken pieces, sliced mushrooms, red bell peppers, and fresh cilantro.
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Make this creamy, flavorful Thai coconut curry soup with chicken in under 30 minutes. It is a simple, comforting meal perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cups chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 red bell pepper, sliced
  • 1 cup sliced mushrooms
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 4 minutes.
  2. Add the garlic and ginger. Cook for 1 minute until fragrant.
  3. Stir in the red curry paste and cook for 1 minute, stirring constantly.
  4. Add the chicken pieces to the pot. Cook until lightly browned on all sides.
  5. Pour in the chicken broth and coconut milk. Bring the mixture to a simmer.
  6. Add the sliced bell pepper and mushrooms. Continue to simmer for 10 minutes, or until the chicken is cooked through.
  7. Stir in the fish sauce and brown sugar. Cook for 1 minute.
  8. Remove the pot from the heat. Stir in the fresh lime juice. Season with salt and pepper as needed.
  9. Ladle the soup into bowls and garnish with fresh cilantro before serving.

Notes

  • For a gluten free soup, confirm your red curry paste does not contain wheat.
  • Serve this aromatic soup with rice noodles or a side of steamed rice for a complete meal.
  • If you prefer shrimp, substitute the chicken with 1 pound of peeled and deveined shrimp, adding them in the last 3 minutes of cooking.

Nutrition

Find it online: https://dishicious.com/quick-thai-coconut-curry-soup/