Description
Crafting this easy Thai chicken curry soup brings authentic Southeast Asian flavors to home kitchens. Coconut milk, tender chicken, and aromatic spices create a comforting meal you can savor with pleasure.
Ingredients
Scale
- 1 pound (454 grams) chicken breast or thighs, thinly sliced
- 4 cups chicken broth
- 1 can (13.5 oz / 400 ml) coconut milk
- 3 tbsps red curry paste (adjust to taste)
- 1 small onion, diced
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or green beans
- 1 cup carrots, julienned or thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce (optional, for extra umami)
- 1 tbsp soy sauce
- 2 tbsps lime juice (about 1 lime)
- 1 tsp brown sugar
- Fresh cilantro or Thai basil, chopped (for garnish)
- Cooked rice or rice noodles (optional, for serving)
Instructions
- Searing Chicken: Heat a large pot over medium flame with vegetable oil. Brown chicken pieces until golden, about 5 minutes, then remove and set aside.
- Aromatic Base: Sauté onions, garlic, and ginger in the same pot until fragrant, releasing their essential oils and creating a flavor foundation.
- Spice Infusion: Add red curry paste and toast briefly, stirring constantly to prevent scorching and allow spices to develop deep, complex flavors.
- Liquid Integration: Pour in chicken broth and coconut milk, then incorporate fish sauce, soy sauce, and brown sugar to create a rich, balanced cooking liquid.
- Vegetable Harmony: Combine bell peppers, carrots, mushrooms, and snap peas into the simmering sauce. Cook until vegetables are tender-crisp, maintaining their vibrant colors and textures.
- Final Fusion: Return chicken to the pot, allowing it to reheat and absorb the surrounding flavors, ensuring complete temperature integration and flavor melding.
- Finishing Touch: Brighten the curry with a squeeze of lime juice, balancing the rich, creamy base with a subtle acidic note that lifts the entire dish.
- Presentation: Ladle the fragrant curry into serving bowls, garnish with fresh cilantro or Thai basil, and optionally serve alongside steamed jasmine rice or delicate rice noodles.
Notes
- Chicken Searing Strategy: Brown chicken pieces quickly on high heat to lock in moisture and develop a flavorful exterior without overcooking.
- Spice Blooming Technique: Toast curry paste thoroughly to release deep, complex flavors and prevent raw, bitter undertones in the soup.
- Vegetable Texture Preservation: Simmer vegetables briefly to maintain crisp texture and vibrant colors, avoiding mushy consistency.
- Dietary Adaptation Tip: Swap chicken with tofu for vegetarian version or use gluten-free soy sauce for gluten-sensitive diners, ensuring versatile recipe compatibility.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg