Description
Indulge in the comforting flavors of Thai Chicken Curry Soup, a delightful blend of tender chicken, creamy coconut milk, and aromatic spices. This vibrant soup is quick to prepare and perfect for cozy nights or impressing guests. With its colorful bell peppers and zesty lime, every spoonful offers a taste of Thailand that warms the soul.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, chopped
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 2 tsp fresh ginger, grated
- Juice of 1 lime
- 4 cups low-sodium vegetable broth
- 2 cups bell peppers, diced (any color)
- Fresh cilantro for garnish
Instructions
- 1. Prepare the ingredients: Chop chicken into bite-sized pieces and dice the bell peppers.
- 2. Sauté aromatics: In a large pot over medium heat, add oil and sauté ginger and red curry paste for about 1 minute.
- 3. Add liquids: Pour in vegetable broth and coconut milk, stirring to combine. Bring to a gentle simmer.
- 4. Cook chicken: Add chopped chicken and bell peppers, cooking for about 10 minutes until the chicken is no longer pink.
- 5. Season: Stir in lime juice and adjust seasoning as needed.
- 6. Serve: Ladle into bowls and top with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 3g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg