This Thai Curry Chicken Soup is a warm hug in a bowl! With tender chicken, colorful veggies, and a creamy coconut milk base, it’s bursting with flavor and spice.
I love whipping this up for dinner. It’s so easy to make, and the aroma fills the kitchen, making everyone curious about what’s cooking! Plus, who doesn’t love slurping noodles? 🍜
Key Ingredients & Substitutions
Coconut Milk: This is key for a rich, creamy texture. If you’re looking for a lighter option, you can use coconut cream or even regular milk, though it will alter the flavor a bit. For dairy-free, stick with coconut milk.
Thai Curry Paste: Use red or yellow curry paste for a warm, spicy flavor. If you’re in a pinch, green curry paste works too. For a milder version, reduce the amount or make your own blend with spices like turmeric and cumin.
Rice Noodles: I adore the texture of rice noodles! If you’re avoiding gluten, stick with them. For a different twist, you could use soba noodles or even spiralized zucchini for a low-carb version.
Chicken Breast: Boneless, skinless chicken breast is great for this soup, but you can easily swap for thighs, which are juicier, or even shredded rotisserie chicken if you want to save time!
How Can I Achieve Maximum Flavor When Cooking This Soup?
To maximize the flavor of your Thai Curry Chicken Soup, focus on layering your ingredients properly. Start by sautéing the onion, garlic, and ginger, as this creates a flavorful base. Use fresh ingredients, as they enhance the taste!
- Don’t rush when cooking the base—allow the onions to soften and the garlic and ginger to become aromatic.
- Always taste your soup at the end and adjust seasonings. A dash of lime juice or an extra pinch of salt can really elevate it.
- If using fish sauce, add it sparingly and adjust according to your taste.
- For that restaurant-quality finish, consider garnishing with lime wedges and fresh cilantro just before serving!
Thai Curry Chicken Soup
Ingredients You’ll Need:
- 2 tbsp vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red or yellow Thai curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 2 boneless, skinless chicken breasts
- 1 cup snap peas or sugar snap peas, trimmed
- 1 cup bell pepper, thinly sliced (red, yellow or orange)
- 4 oz rice noodles (flat or round)
- 1 tbsp fish sauce (optional)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
How Much Time Will You Need?
This delightful Thai Curry Chicken Soup takes about 15 minutes to prepare and about 30 minutes to cook, for a total of around 45 minutes. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the vegetable oil in a large pot over medium heat. Add the sliced onion, and sauté it for about 3-4 minutes until it becomes softened and slightly golden.
2. Aromatics Time:
Next, add the minced garlic and grated ginger to the pot. Cook for about 1 minute until you can smell their wonderful aroma filling your kitchen!
3. Spice It Up:
Now, stir in the Thai curry paste. Cook this mixture for another 1-2 minutes to really bring out those bold flavors.
4. Add the Liquids:
Pour in the coconut milk and chicken broth. Give the mixture a good stir to combine everything nicely.
5. Cook the Chicken:
Place the whole chicken breasts into the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the chicken is fully cooked through.
6. Shred the Chicken:
Carefully remove the chicken breasts from the soup and use two forks to shred them into bite-sized pieces. This is fun and will make the chicken super tender!
7. Add the Veggies:
Return the shredded chicken back to the pot along with the trimmed snap peas and sliced bell pepper. Allow the soup to simmer for another 3-5 minutes until the vegetables are just tender but still vibrant.
8. Cook the Noodles:
While your soup is simmering, cook the rice noodles according to the package instructions, drain them, and set them aside for later.
9. Finish the Soup:
If using fish sauce, add it now, and then squeeze in the lime juice. Taste and adjust seasoning with salt and pepper as needed.
10. Serve It Up:
Divide the cooked noodles into serving bowls, then ladle the warm and fragrant curry chicken soup over the top.
11. A Beautiful Garnish:
Finally, finish your lovely soup with a sprinkle of fresh cilantro and a few lime wedges before serving hot. Enjoy every comforting spoonful!
This Thai Curry Chicken Soup is not just delicious, it’s also a delight to prepare. Feel free to adjust the spiciness to your taste and enjoy the burst of flavors!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. You can thaw it in the refrigerator overnight or quickly in a sealed bag submerged in cold water. Once thawed, follow the recipe as directed.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, substitute the chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth. Coconut milk and the curry paste will still provide delicious flavor!
What Vegetables Can I Add to This Soup?
You can customize the vegetables based on your preference! Try adding carrots, zucchini, or mushrooms for extra flavor and nutrition. Just make sure to cut them into similar-sized pieces for even cooking.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of coconut milk or broth to restore creaminess, and heat gently on the stove or in the microwave.
