Description
A simple and flavorful Thai chicken curry soup recipe.
Ingredients
Scale
- 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