Thai Chicken Curry Soup

Thai cuisine is renowned for its vibrant flavors, aromatic spices, and the perfect balance of sweet, salty, sour, and bitter notes. Each dish tells a story, reflecting the rich culture and culinary traditions of Thailand. Among the many culinary treasures that this Southeast Asian nation has to offer, Thai Chicken Curry Soup stands out as a comforting and aromatic dish that warms both the body and soul.

Discover the delightful world of Thai Chicken Curry Soup, a heartwarming dish that captures the essence of Thai cuisine. This flavorful soup combines tender chicken thighs, creamy coconut milk, and an array of fresh vegetables to create a comforting meal that's both nutritious and satisfying. With aromatic spices like garlic and ginger, plus the unique heat of red curry paste, each bowl offers a wonderful balance of sweet, savory, and spicy notes. Perfect for any occasion, this soup is just as enjoyable on a cozy night in as it is on a warm day. Explore the joys of making this soup at home while embracing the vibrant flavors of Thailand.

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, diced

2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (14 oz) coconut milk

4 cups chicken broth

1 cup carrots, sliced

1 red bell pepper, thinly sliced

1 cup green beans, trimmed and cut into 1-inch pieces

2 tablespoons fish sauce

1 tablespoon brown sugar

Juice of 1 lime

Fresh cilantro, for garnish

Lime wedges, for serving

Cooked jasmine rice or rice noodles, for serving (optional)

Instructions

Sauté the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Cook the Chicken: Increase the heat to medium-high and add the diced chicken thighs to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.

Add the Curry Paste: Stir in the red curry paste, mixing well to coat the chicken and aromatics. Cook for another minute, allowing the flavors to meld.

Pour in Coconut Milk: Slowly add the coconut milk to the pot, stirring constantly. Follow with the chicken broth, and bring the mixture to a simmer.

Add Vegetables: Once simmering, add the sliced carrots, bell pepper, and green beans. Cook for 10-15 minutes, or until the vegetables are tender and the chicken is fully cooked.

Season the Soup: Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste, adding more fish sauce or sugar as desired.

Serve: Ladle the soup into bowls, and if desired, serve over cooked jasmine rice or rice noodles. Garnish with fresh cilantro and serve with lime wedges on the side.

Prep Time, Total Time, Servings:

15 minutes | 35 minutes | Serves 4