Name: Easy Thai Red Curry Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: thai
Ingredients: 1 lb chicken breast or thighs, sliced; 2 tbsp Thai red curry paste; 1 can (14 oz) coconut milk; 4 cups chicken broth; 1 tbsp fish sauce; 1 tbsp lime juice; 3 cloves garlic, minced; 1 tbsp ginger, grated; 1 small onion, chopped; 1 red bell pepper, sliced; 1 carrot, julienned; 1 cup mushrooms, sliced; 2 cups baby spinach; 1/4 cup cilantro, chopped; 2 green onions, sliced; 4 oz rice noodles (optional); 1 tbsp oil (vegetable or coconut); Salt and pepper, to taste

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Short Description

This Easy Thai Red Curry Chicken Soup is a flavorful and comforting dish that brings the bold and aromatic flavors of Thai cuisine to your kitchen. With a rich coconut broth infused with red curry paste, tender chicken, and fresh vegetables, this soup is perfect for a cozy weeknight meal. It’s quick to make, highly customizable, and offers a perfect balance of spicy, savory, and creamy flavors.

Why You’ll Love This Recipe

Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
Rich and Flavorful: The combination of Thai red curry paste, coconut milk, and aromatic spices creates a deep and delicious flavor profile.
Healthy and Nourishing: Packed with lean protein and fresh vegetables.
Customizable: Easily adjust spice levels and ingredients to suit your taste.
Great for Leftovers: Tastes even better the next day as the flavors continue to develop.

Ingredients

Chicken breast or thighs
Thai red curry paste
Coconut milk
Chicken broth
Fish sauce
Lime juice
Garlic
Ginger
Onion
Red bell pepper
Carrot
Mushrooms
Baby spinach
Cilantro
Green onions
Rice noodles (optional)
Oil (vegetable or coconut)
Salt and pepper

Directions

Sauté Aromatics: Heat oil in a large pot over medium heat. Add chopped onion, garlic, and ginger, and sauté until fragrant.
Cook the Chicken: Add sliced chicken breast or thighs and cook until lightly browned.
Add Curry Paste: Stir in the Thai red curry paste, mixing well to coat the chicken and aromatics.
Pour in Liquids: Add chicken broth, coconut milk, and fish sauce, stirring to combine. Bring to a simmer.
Add Vegetables: Add sliced bell pepper, carrot, and mushrooms. Let simmer until vegetables are tender.
Optional Noodles: If using rice noodles, add them to the pot and cook according to package instructions.
Finishing Touches: Stir in lime juice, baby spinach, and chopped cilantro. Adjust seasoning with salt and pepper.
Serve: Ladle into bowls and garnish with green onions and extra cilantro. Serve hot and enjoy!

Variations

Protein Swap: Substitute chicken with shrimp, tofu, or even thinly sliced beef.
Vegetarian Version: Omit chicken and use vegetable broth instead.
Spice Level: Adjust the amount of red curry paste to make it milder or spicier.
Additional Veggies: Try adding zucchini, bok choy, or snap peas for more variety.
Coconut-Free Option: Use light coconut milk or swap with cashew cream for a different texture.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm on the stovetop over low heat or microwave in short intervals, stirring in between to ensure even heating.

FAQs

How spicy is this soup?

The spice level depends on the amount of red curry paste used. Start with a small amount and add more if desired.

Can I use store-bought rotisserie chicken?

Yes! Shred pre-cooked rotisserie chicken and add it during the last few minutes of cooking.

What can I serve with this soup?

It pairs well with jasmine rice, crusty bread, or a fresh Thai salad.

Can I make this soup dairy-free?

Yes! This recipe is naturally dairy-free as it uses coconut milk.

Can I make this in a slow cooker?

Yes! Cook on low for 4-6 hours, adding spinach and lime juice at the end.

What can I use instead of fish sauce?

Soy sauce or tamari are good substitutes for a similar umami flavor.

Can I use green curry paste instead?

Yes, though it will change the flavor profile slightly, green curry paste works well as a substitute.

How do I make it thicker?

Simmer longer to reduce the broth or add a cornstarch slurry for a thicker consistency.

What’s the best way to make it kid-friendly?

Use less red curry paste to keep it mild and serve with extra lime to balance the flavors.

Can I add coconut sugar or honey?

Yes! A small amount can help balance the spice and acidity.

Conclusion

This Easy Thai Red Curry Chicken Soup is the perfect blend of rich, creamy, and spicy flavors, making it an irresistible meal for any night of the week. Whether you’re looking for a quick dinner or a comforting bowl of soup, this recipe delivers on taste, simplicity, and versatility. Try it today and enjoy a taste of Thailand from the comfort of your home!

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