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Easy Thai Chicken Curry Soup

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A comforting and vibrant soup made with chicken, coconut milk, and fresh vegetables, perfect for any weeknight dinner.

Ingredients

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  • 1 lb chicken breast, diced
  • 1 can coconut milk
  • 2–3 tablespoons red curry paste
  • 2 cups chicken broth
  • 2 cups mixed vegetables (like bell peppers, carrots, and snap peas)
  • 1 tablespoon fish sauce (optional)
  • Rice noodles (optional, for serving)
  • Fresh cilantro (for garnish)

Instructions

  1. Sauté the chicken: In a large pot, heat a little oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
  2. Infuse with red curry paste: Stir in the red curry paste and allow it to cook for another minute.
  3. Add the creamy coconut and broth: Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
  4. Toss in the veggies: Add in the mixed vegetables and let them cook until tender, about 5 minutes.
  5. Season it right: If using, season with fish sauce for an extra depth of flavor.
  6. Serve and garnish: Serve hot with rice noodles or enjoy as is, garnished with fresh cilantro.

Notes

For a vegetarian version, replace chicken with tofu and use vegetable broth. Adjust red curry paste for desired spice level.

Nutrition

Find it online: https://recypez.com/thai-chicken-curry-soup-recipe/

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