Thai Chicken Curry Soup Recipe
Thai cuisine is famous for its bold flavors and intricate balance of sweet, salty, sour, and spicy elements. One of the most beloved dishes in Thai cuisine is curry, which comes in various forms ranging from creamy coconut curries to rich red and green curries. A comforting and warm option perfect for a cozy evening is Thai Chicken Curry Soup—a dish that combines tender chicken, aromatic herbs, creamy coconut milk, and the signature heat and complexity of Thai spices. This Thai Chicken Curry Soup will transport your taste buds to Thailand with its aromatic flavors, and its creamy texture will keep you coming back for more.
This recipe is designed for a hearty bowl of Thai Chicken Curry Soup, and it is flexible to suit your preferences. Whether you prefer a spicier kick or a milder option, this recipe can be adapted to fit your personal taste. The coconut milk provides a rich, velvety texture while the spices deliver that signature Thai flavor.
Instructions:
Step 1: Prep the Chicken and Vegetables Start by prepping all the ingredients. Slice the chicken into bite-sized pieces, ensuring they are evenly cut for consistent cooking. Wash and peel the vegetables—carrots, bell peppers, and mushrooms. Slice the carrots into thin rounds, the bell peppers into thin strips, and the mushrooms into slices. Mince the garlic and ginger, and smash the lemongrass stalk to release its flavor.
Step 2: Sauté Aromatics and Curry Paste In a large pot or Dutch oven, heat a tablespoon of vegetable oil over medium heat. Add the minced garlic, ginger, and lemongrass. Sauté for about 2 minutes until fragrant. Add the red curry paste and cook for another 1-2 minutes, stirring constantly to prevent burning. The paste should darken and become aromatic.
Step 3: Cook the Chicken Add the chicken pieces to the pot and cook for 4-5 minutes until they are no longer pink. Stir occasionally to ensure the chicken is evenly cooked and coated in the curry paste.
Step 4: Add the Broth and Coconut Milk Pour in the chicken or vegetable broth and bring the mixture to a simmer. Once it’s simmering, add the coconut milk, stirring gently to combine. Let the soup simmer for about 15 minutes, allowing the flavors to meld together and the chicken to become tender.
Step 5: Add Vegetables Add the sliced carrots, bell pepper, and mushrooms to the soup. Continue simmering for another 10-15 minutes, or until the vegetables are tender. Adjust the seasoning with fish sauce, lime juice, brown sugar, salt, and pepper to taste.
Step 6: Final Touches Once the vegetables and chicken are cooked through, remove the soup from heat. Discard the lemongrass stalk. If you like more heat, you can stir in fresh chilies at this stage.
Step 7: Serve and Garnish Ladle the soup into bowls and garnish with fresh cilantro and basil leaves. Serve with a lime wedge on the side for an extra burst of citrus if desired.
Serving Suggestions:
Thai Chicken Curry Soup is delicious on its own, but there are several ways to elevate the meal further.
- Rice or Noodles: Serve the soup over a bed of steamed jasmine rice or Thai rice noodles for a more filling dish. This can help absorb the rich coconut broth and add texture.
- Side Dishes: Pair the soup with some simple Thai side dishes, such as:
- Thai Spring Rolls: Fresh or fried spring rolls with a tangy dipping sauce can be a great appetizer to complement the soup.
- Papaya Salad: A spicy-sour green papaya salad (Som Tum) can provide a refreshing contrast to the creamy soup.
- Thai Flatbreads or Crusty Bread: Serve with crispy naan or crusty bread to soak up the flavorful broth.
Cooking Tips:
- Adjust the Spice Level: Thai curry can be quite spicy, depending on the amount of curry paste and chilies you add. If you prefer a milder soup, start with less curry paste and add it to taste. You can also omit the bird’s eye chilies.
- Coconut Milk: Full-fat coconut milk provides the richest, creamiest texture. If you want a lighter version, you can use light coconut milk or even a mix of coconut milk and broth.
- Substitutions: If you don’t have lemongrass, you can replace it with lime zest or a small amount of lemon juice for a citrusy note. Likewise, if fish sauce is not available, soy sauce can be used as an alternative.
- Vegetarian Option: To make this soup vegetarian, simply substitute the chicken with tofu or more vegetables. Use vegetable broth and soy sauce instead of fish sauce.
- Storage: This soup stores well in the fridge for 2-3 days. The flavors even deepen over time, making it a great make-ahead meal. Reheat gently on the stove over medium heat.
The History of Thai Curry:
Curry in Thailand has a rich and varied history. Thai curries are typically defined by the use of fresh ingredients, aromatic herbs, and coconut milk. Unlike Indian curries, which rely more heavily on dry spices, Thai curries use fresh ingredients like lemongrass, galangal, and kaffir lime leaves. The red curry paste used in this soup is one of the most popular types in Thai cuisine, made from dried red chilies, garlic, shallots, lemongrass, and shrimp paste.
The blend of spices, combined with the rich coconut milk and the distinctive fish sauce, creates a soup that is incredibly complex, offering layers of heat, sweetness, and saltiness. It’s a perfect representation of the balance that is so central to Thai cooking.
Conclusion:
This Thai Chicken Curry Soup is a delicious and comforting dish that combines the best of Thai flavors. The creamy coconut milk, spicy curry paste, tender chicken, and aromatic herbs come together to create a bowl of warmth that’s perfect for any season. With just the right balance of sweet, salty, sour, and spicy, this soup will quickly become a favorite in your recipe rotation.
By following the steps in this recipe, you’ll be able to create a soup that’s rich, flavorful, and uniquely Thai. Whether you’re making it for a cozy dinner or serving it at a gathering, this soup is sure to impress. Enjoy the process of cooking, and most importantly—enjoy the delicious result!
Thai Chicken Curry Soup Recipe
Thai cuisine is famous for its bold flavors and intricate balance of sweet, salty, sour, and spicy elements. One of the most beloved dishes in Thai cuisine is curry, which comes in various forms ranging from creamy coconut curries to rich red and green curries. A comforting and warm option perfect for a cozy evening is Thai Chicken Curry Soup—a dish that combines tender chicken, aromatic herbs, creamy coconut milk, and the signature heat and complexity of Thai spices. This Thai Chicken Curry Soup will transport your taste buds to Thailand with its aromatic flavors, and its creamy texture will keep you coming back for more.
Ingredients
- 1 tablespoon coconut oil (or vegetable oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 (14 oz) can coconut milk
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 boneless, skinless chicken breasts, thinly sliced (or use thighs)
- 1 large carrot, julienned or sliced
- 1 red bell pepper, sliced
- 1/2 cup sliced mushrooms (optional)
- 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
- 1 tablespoon lime juice (freshly squeezed)
- 1-2 teaspoons brown sugar (to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
- Cooked rice or rice noodles (optional)
Instructions
- Prepare the Soup Base:
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Stir in the garlic and grated ginger, cooking for another 1-2 minutes until fragrant. - Add the Spices:
Add the red curry paste, turmeric, coriander, and cumin. Stir to coat the onion and garlic with the spices and cook for 1 minute. - Simmer the Broth:
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer over medium-high heat. - Cook the Chicken:
Add the thinly sliced chicken to the pot. Let the soup simmer for 10-15 minutes, until the chicken is cooked through and tender. - Add Vegetables:
Stir in the carrots, bell pepper, and mushrooms. Continue simmering for another 5-7 minutes, until the vegetables are tender. - Season:
Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust seasoning with salt, pepper, or more lime juice if needed. - Serve:
If you want to add a carb, you can serve the soup over cooked rice or noodles. Ladle the soup into bowls, and garnish with fresh cilantro and lime wedges.
Notes
- Adjust Spice Level: For more heat, add extra red curry paste or some chili flakes.
- Protein Options: You can substitute chicken with shrimp or tofu for a different variation.
- Vegetarian Option: Use vegetable broth and omit the fish sauce. You can add tofu or additional veggies like zucchini or spinach.