Description
This Thai Chicken Curry Soup combines tender chicken, creamy coconut milk, and vibrant vegetables in a rich, aromatic broth. It’s a quick, flavorful dish perfect for a comforting meal with an authentic Thai touch.
Ingredients
- Chicken breast (500g), cubed
- Coconut milk (400ml)
- Red curry paste (3 tbsp)
- Vegetable broth (750ml)
- Carrot (1 medium), sliced
- Bell pepper (1 large), diced
- Broccoli florets (1 cup)
- Lime juice (2 tbsp)
- Garlic (3 cloves), minced
- Onion (1 medium), diced
- Oil (1 tbsp)
Instructions
- Prep Ingredients: Cube chicken, slice vegetables, and mince garlic.
- Sauté Aromatics: Heat oil in a pot, sauté garlic and onions until fragrant, then stir in red curry paste.
- Cook Chicken & Veggies: Add chicken and cook until white, then toss in carrots, bell peppers, and broccoli.
- Simmer Soup: Pour in broth and coconut milk, bring to a simmer, and cook for 15–20 minutes.
- Finish & Serve: Stir in lime juice, season with salt and pepper, and serve hot, garnished with cilantro.
Notes
- Adjust spice levels by varying the curry paste quantity.
- Pair with jasmine rice for a heartier meal.
- Use light coconut milk for a lower-calorie option.