Thai Curry Soup with Chicken
A comforting and flavorful Thai curry soup with chicken, packed with spices and fresh herbs.
Equipment
- Large Pot
Ingredients
Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 1 medium yellow onion, finely diced
- 1 pound chicken breast, diced into bite-size pieces
- 1 teaspoon kosher salt or ½ teaspoon table salt
- 4 tablespoons red curry paste
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1-2 pieces chilies, deseeded and diced (optional)
- 1 14-ounce can coconut milk, full fat
- 3 cups chicken stock
- 1 tablespoon fish sauce
- 4 ounces rice noodles
- 1 medium bell pepper, sliced
- 2 tablespoons fresh lime juice
- fresh cilantro for serving
- fresh Thai basil for serving
Instructions
- Step 1: Sauté the Aromatics - Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-5 minutes until translucent.
- Step 2: Cook the Chicken - Add the diced chicken breast and kosher salt. Cook for 5-7 minutes until browned.
- Step 3: Add the Curry Paste and Garlic - Stir in the red curry paste, minced garlic, and grated ginger. Cook for 2-3 minutes.
- Step 4: Pour in the Liquid - Add the coconut milk and chicken stock. Stir until well combined.
- Step 5: Add Fish Sauce and Rice Noodles - Stir in the fish sauce and rice noodles. Simmer for 5-7 minutes until noodles are tender.
- Step 6: Introduce the Vegetables - Add the sliced bell pepper and cook for an additional 2-3 minutes.
- Step 7: Finish with Lime Juice and Fresh Herbs - Remove from heat and stir in lime juice. Serve hot topped with cilantro and Thai basil.
Notes
For extra flavor, marinate the chicken in red curry paste before cooking. Adjust spice level with chilies.