Description
This Thai Red Curry Chicken Soup is a vibrant and comforting dish featuring tender chicken, colorful vegetables, and fragrant red curry flavors simmered in creamy coconut milk. Enhanced with aromatic herbs and tangy lime juice, this soup combines the rich spices of Thai cuisine with a soothing broth, perfect for a satisfying meal any day of the week.
Ingredients
Scale
Protein
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
Vegetables & Aromatics
- 1 small sweet onion, finely diced
- 1 red bell pepper, seeded and sliced
- 3 medium carrots, peeled and thinly sliced
- 1 cup sliced mushrooms
- 4 garlic cloves, finely minced
- 1 teaspoon finely minced fresh ginger
- Green onions (green and white parts), thinly sliced, for garnish
- Fresh cilantro, chopped, for garnish
- Thai basil, thinly sliced, for garnish
Pantry
- 2 teaspoons salt (divided)
- ½ teaspoon black pepper
- 3 tablespoons avocado oil (divided)
- 4 tablespoons red curry paste
- 2 (13.5-ounce) cans full-fat coconut milk
- 4 cups chicken broth
- 1 teaspoon sugar
- 6 ounces rice noodles
- 1 tablespoon fish sauce or tamari
- ¼ cup lime juice (from 2-3 limes), plus more for serving
Instructions
- Brown the chicken: Sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon black pepper. Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium heat. Add the chicken in a single layer and cook for 4-5 minutes, stirring occasionally until lightly golden. Transfer the chicken to a paper towel–lined plate to drain.
- Cook the vegetables: Add the remaining 1 tablespoon of avocado oil to the pot. Add the diced onion, sliced red bell pepper, thinly sliced carrots, and sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the seasoning: Stir in the minced garlic, minced ginger, and red curry paste. Cook for 30-60 seconds, stirring constantly, until fragrant. Pour in the coconut milk, chicken broth, remaining 1 teaspoon salt, and sugar. Stir well to combine all ingredients.
- Cook noodles and chicken: Return the browned chicken to the pot and add the rice noodles. Stir gently to separate the noodles and prevent clumping. Increase heat to high and bring soup to a boil. Then reduce heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender and noodles are cooked through.
- Add lime and fish sauce: Remove the pot from heat. Stir in the fish sauce (or tamari) and lime juice to infuse bright flavor into the soup.
- Serve: Ladle the soup into bowls and garnish with thinly sliced green onions, chopped cilantro, Thai basil, and additional lime wedges as desired for extra freshness and tang.
Notes
- Use full-fat coconut milk for a richer and creamier soup consistency.
- Rice noodles cook quickly in the hot broth; avoid overcooking to maintain texture.
- Adjust the level of red curry paste to your spice preference; add more for extra heat.
- Fish sauce can be substituted with tamari or soy sauce for a gluten-free option.
- Fresh herbs like cilantro and Thai basil add authentic flavor and aroma; do not skip garnishing.
