Hey there, fellow food lovers! I’m absolutely obsessed with Thai food – the vibrant flavors, the fragrant spices, it just makes my taste buds sing! I remember the first time I had authentic Thai curry, it was like a party in my mouth. And you know what? Recreating those amazing flavors at home doesn’t have to be a huge ordeal. That’s why I’m so excited to share my go-to recipe for the Easy Thai Chicken Curry Soup. It’s ridiculously simple, seriously delicious, and perfect for a weeknight meal. Trust me, you’re going to love it! I make this at least once a month and it has never failed to disappoint!
Why You’ll Love This *Easy Thai Chicken Curry Soup*
Okay, friends, let me tell you why this Easy Thai Chicken Curry Soup is a game-changer! First off, it’s crazy quick – ready in under an hour! Then, the flavor? Boom! Amazing. It’s also totally customizable, so you can adjust the heat level to your liking. Plus, it’s packed with good-for-you stuff, making it a win-win. Did I mention it’s also ridiculously easy to clean up? Seriously, what’s not to love?
Ingredients You’ll Need for Your *Easy Thai Chicken Curry Soup*
Alright, let’s gather our goodies! Here’s what you’ll need to make this super delicious and easy Thai chicken curry soup. Don’t worry, the list isn’t scary! You probably have a lot of this stuff already!
- 1 tablespoon coconut oil – We’re starting with good fats here, folks!
- 1 onion, chopped – Get those chopping skills ready!
- 2 cloves garlic, minced – A little minced garlic goes a long way.
- 1 tablespoon red curry paste – This is where the magic happens! Find your favorite brand.
- 4 cups chicken broth – I usually use low-sodium, but you do you!
- 1 (13.5 ounce) can coconut milk – Creamy, dreamy coconut milk is a must.
- 1 pound cooked chicken, shredded – Rotisserie chicken is a lifesaver here, seriously!
- 1 red bell pepper, sliced – Adds a pop of color and sweetness.
- 1 cup sliced mushrooms – I love cremini or shiitake, but use what you dig.
- 1 tablespoon fish sauce – Don’t skip it! It adds umami. Trust me.
- 1 tablespoon lime juice – Freshly squeezed, if you can!
- Fresh cilantro, for garnish – Gotta have that fresh, bright finish!
That’s it! See? Not so bad, right? Next up, we stir those babies into something wonderful. On we go!
Step-by-Step Instructions: Making the Best *Easy Thai Chicken Curry Soup*
Okay, friends, let’s get cookin’! This Easy Thai Chicken Curry Soup recipe is a breeze, I promise. Follow these simple steps, and you’ll be slurping up deliciousness in no time. I’m telling you, it’s easier than you think!
Preparing the Base
First things first! Heat up that coconut oil in a big pot or Dutch oven over medium heat. Careful, it can splatter a bit! Toss in your chopped onion and let it cook for about 5 minutes, until it’s softened and see-through. Next, add the minced garlic and that vibrant red curry paste. Stir it all together for about a minute. The smell that will fill your kitchen? Oh my goodness, prepare for pure bliss!
Simmering the Soup
Now, pour in your chicken broth and that creamy coconut milk. Give it a good stir to combine everything. Bring it all to a gentle simmer. You don’t want it bubbling like crazy, just a nice, steady simmer. Let that hang out for a few minutes while we get ready to add the rest of the goodies. This is where the soup gets its depth of flavor, so don’t rush it!
Adding the Chicken and Vegetables
Time for the good stuff! Throw in your shredded chicken, sliced red bell pepper, and those yummy mushrooms. Stir it all up again. Let it simmer for about 5-7 minutes, or until the veggies are tender but still have a little bite to them. You don’t want mushy vegetables, you know? Keep an eye on it and adjust the cooking time as needed.
Finishing Touches
Almost there, folks! Stir in that fish sauce – it’s going to add a salty, umami kick. And then, squeeze in that fresh lime juice! Give it one last stir. Taste it, and see if you want to add a pinch more lime juice or a dash of fish sauce to your liking. Finally, before serving, sprinkle with lots of fresh cilantro. And that’s it! Your Easy Thai Chicken Curry Soup is ready to serve!
Tips for Success: Perfecting Your *Easy Thai Chicken Curry Soup*
Want to make your Easy Thai Chicken Curry Soup absolutely sing? Here are a few tricks I’ve learned along the way! First off, taste as you go! Red curry paste varies in heat, so start with less and add more if you like it spicy. I always use fresh lime juice; it makes a HUGE difference. Also, don’t overcook the veggies – slightly tender-crisp is key! Oh, and the longer the soup simmers, the better the flavors meld. Just delicious every single time!
Ingredient Notes and Substitutions
Let’s chat about the ingredients a bit, because a few swaps can really make this Easy Thai Chicken Curry Soup your own! First, the red curry paste – there are tons of brands out there, and they all have different levels of heat. I usually go for a medium heat, but feel free to experiment! If you’re sensitive to spice, start with a teaspoon and add more to your taste.
Don’t have chicken? No sweat! You can totally use tofu (press it first to get rid of excess water!), shrimp, or even leftover pork, seriously, whatever you have in the fridge. For veggies, feel free to get creative! Carrots, zucchini, snow peas, and even some spinach would be awesome additions. Play around! And remember, this is your soup. Make it the best!
Serving Suggestions for Your *Easy Thai Chicken Curry Soup*
Okay, so you’ve made this amazing Easy Thai Chicken Curry Soup, now what? You need some yummy accompaniments, right? My favorite is a big bowl of fluffy jasmine rice – it soaks up that delicious broth perfectly! But sometimes, I’ll opt for rice noodles for a noodle-y experience, it’s so comforting!
If you have some crusty bread laying around, that works beautifully too! Think fluffy bread to soak up all that goodness! So good! Really, though, whatever you’re in the mood for, enjoy!
Make-Ahead & Freezer Tips for *Easy Thai Chicken Curry Soup*
Listen, life gets busy, and sometimes you need a shortcut! The good news is, this Easy Thai Chicken Curry Soup is perfect for making ahead. You can totally make a big batch on Sunday and enjoy it all week long! Just let it cool completely, then store it in an airtight container in the fridge for up to 4 days.
Want to freeze it? Go for it! Freeze it in a freezer-safe container for up to 2-3 months. When you’re ready to eat, thaw it overnight in the fridge. Reheat on the stovetop until it’s bubbly and yummy, and you’re good to go! Easy peasy, right?
Frequently Asked Questions About *Easy Thai Chicken Curry Soup*
Okay, so you’ve made this awesome Easy Thai Chicken Curry Soup, and now you have some questions, right? Totally understandable! Here are some of the most common ones I get. Hopefully, these will help you out!
Can I make this soup vegetarian?
Absolutely! The Easy Thai Chicken Curry Soup is super adaptable. Just swap out the chicken with firm tofu (pressed, of course, to get rid of that extra water!), chickpeas, or even a mix of veggies like sweet potatoes and cauliflower. Also, make sure your chicken broth is veggie-friendly, and you’re golden! This makes an amazing veggie soup that’s packed with so many flavors!
How spicy is this soup?
That depends on you, my friend! The heat level of this Easy Thai Chicken Curry Soup mostly comes from the red curry paste. Brands vary widely! Start with 1 tablespoon and taste as you go. You can always add more paste (or even a pinch of red pepper flakes) if you like it fiery. If you want less heat, go for a milder curry paste or start with a teaspoon. That’s the beauty of cooking – you control everything!
Can I use frozen vegetables?
You *can* use frozen vegetables in a pinch, but fresh is always best for this Easy Thai Chicken Curry Soup recipe. Frozen veggies can sometimes get a little mushy. If you do use frozen, add them towards the end of the cooking time so they don’t get overcooked. Fresh is always the most flavorful, but hey, if you’re in a hurry — go for it!
Estimated Nutritional Information for *Easy Thai Chicken Curry Soup*
Alright, folks, here’s a rough idea of what you’re getting in a serving of this delicious soup! Keep in mind, these are estimates, as things can vary depending on the brands of ingredients you use and how much you add!
A typical 1-cup serving of this Easy Thai Chicken Curry Soup usually comes in around:
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Enjoy your soup, guilt-free!
Print
Easy Thai Chicken Curry Soup
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and flavorful Thai chicken curry soup recipe.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 (13.5 ounce) can coconut milk
- 1 pound cooked chicken, shredded
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes. Add garlic and red curry paste; cook for 1 minute more.
- Pour in chicken broth and coconut milk. Bring to a simmer.
- Add shredded chicken, bell pepper, and mushrooms. Cook until vegetables are tender, about 5-7 minutes.
- Stir in fish sauce and lime juice.
- Garnish with fresh cilantro before serving.
Notes
- Adjust the amount of red curry paste to your spice preference.
- You can add other vegetables like carrots or zucchini.
- Serve with a side of cooked rice or noodles.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Thai chicken curry, easy soup, chicken soup, curry recipe, Thai food