Description
Experience a burst of vibrant flavors in this comforting Thai Red Curry Chicken Soup, featuring tender chicken, creamy coconut milk, and fresh vegetables—perfect for cozy nights.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approximately 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 4 cups low-sodium chicken broth
- 2 medium carrots, thinly sliced
- 1 bell pepper, thinly sliced
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Gather all ingredients and chop the vegetables.
- Heat a splash of oil in a large pot over medium heat. Add chicken breasts and sauté until golden brown on both sides (about 5 minutes). Remove from pot and set aside.
- In the same pot, add minced garlic and grated ginger. Stir until fragrant.
- Stir in red curry paste and let it cook with the aromatics for about 2 minutes.
- Add coconut milk and chicken broth to the pot. Bring to a gentle simmer for about 10 minutes.
- Return the chicken to the pot and add sliced carrots and bell peppers. Cook until tender (approximately 5 minutes). Finish with fresh cilantro and squeeze lime juice before serving.
Nutrition
- Serving Size: Approx. 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 70mg
Keywords: For a vegetarian option, substitute chicken with tofu or chickpeas. Spice up your soup by adding extra red pepper flakes or fresh chilies.