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–+ servings
Thai Curry Chicken Soup

Cozy Thai Curry Chicken Soup Ready in Just 35 Minutes!

Experience the warming goodness of Thai Curry Chicken Soup, a cozy dish ready in just 35 minutes, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons vegetable oil can substitute with olive oil or coconut oil
  • 1 small onion yellow or red onion can be used as alternatives
  • 3 cloves garlic minced; garlic powder can be used in a pinch
  • 1 tablespoon fresh ginger grated; ground ginger may be used
  • 2 tablespoons Thai red curry paste use green curry paste for a different flavor
  • 4 cups chicken broth vegetable broth can be used for a vegetarian version
  • 1 can (13.5 oz) coconut milk for a lighter option, use light coconut milk
For the Protein & Vegetables
  • 1 pound boneless, skinless chicken breast thinly sliced; substitute with shrimp or tofu
  • 1 cup sliced mushrooms can be replaced with bok choy or zucchini
  • 1 cup red bell pepper thinly sliced; any bell pepper color can be used
  • 1 cup baby spinach leaves replace with kale or Swiss chard if desired
For the Finishing Touches
  • 1 tablespoon fish sauce soy sauce can be used for a vegetarian alternative
  • 1 tablespoon fresh lime juice substitution with lemon juice is possible
  • 1 teaspoon brown sugar swap with honey or agave syrup
  • ½ teaspoon salt enhances overall flavor; adjust according to taste preference
  • ¼ teaspoon black pepper white pepper can be used for a milder flavor
  • 2 tablespoons fresh cilantro chopped; basil could be a substitute
  • 2 green onions thinly sliced; regular onion can substitute in small amounts

Equipment

  • Large Pot

Method
 

Cooking Steps
  1. Heat the oil in a large pot over medium heat until shimmering.
  2. Sauté the diced onion for 3-4 minutes until softened and lightly golden.
  3. Add minced garlic and grated ginger; continue cooking for 1 minute until fragrant.
  4. Incorporate Thai red curry paste and cook for 1-2 minutes until aromatic.
  5. Add chicken broth and coconut milk, bringing to a gentle boil over medium-high heat.
  6. Introduce thinly sliced chicken, mushrooms, and red bell pepper; simmer for 10-12 minutes until chicken is cooked through.
  7. Stir in fish sauce, lime juice, brown sugar, salt, and black pepper, adjusting seasoning as needed.
  8. Add baby spinach leaves; let them simmer for 1-2 minutes until wilted.
  9. Remove from heat and stir in chopped cilantro and sliced green onions before serving.
  10. Ladle into bowls and serve hot, optionally over cooked rice noodles or jasmine rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

This soup is easily customizable; consider swapping proteins or veggies to suit your taste preferences.

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