Description
Spicy Thai coconut curry chicken soup dances with bold flavors from Southeast Asian kitchens, blending creamy coconut milk and zesty aromatics. Hearty ingredients simmer together, creating a comforting bowl that transports you to Bangkok’s vibrant street markets with each delicious spoonful.
Ingredients
Scale
Protein:
- 1 pound chicken breast
Vegetables:
- 1/2 medium onion
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 1 red bell pepper
- 2 carrots
- 1 medium zucchini
- 2 cups broccoli florets
Liquid and Seasoning:
- 2 tablespoons avocado oil or toasted sesame oil
- 1/4 cup red curry paste (or green curry paste)
- 4 cups chicken broth (low sodium preferred)
- 1 13.5 ounces (400 milliliters) can full-fat coconut milk
- 3 tablespoons coconut aminos
- 1 teaspoon salt (or to taste)
- Juice of 1 lime
Garnish:
- Fresh cilantro or basil
- Red or green onions (thinly sliced)
- Chili oil
- Chopped cashews
- Extra lime wedges
Instructions
- Heat oil in a large soup pot over medium temperature. Sauté diced onions, minced garlic, and grated ginger for approximately 2 minutes until onions become translucent and aromatic.
- Incorporate curry paste into the aromatic mixture, stirring continuously to release its intense flavors for about 1 minute.
- Add chopped bell peppers, sliced carrots, and diced zucchini. Toss vegetables in the curry mixture and cook for 3-4 minutes until they begin to soften.
- Pour chicken broth, coconut milk, and coconut aminos into the pot. Raise heat to medium-high and bring the liquid to a gentle bubbling state.
- Introduce sliced chicken breast and broccoli florets into the simmering soup. Cook for 5-6 minutes, ensuring chicken is thoroughly cooked and broccoli turns vibrant green and becomes tender.
- Enhance the flavor profile by squeezing fresh lime juice and seasoning with salt. Taste and adjust seasonings as needed for a balanced flavor.
- Transfer the steaming soup into serving bowls. Embellish with fresh cilantro, thinly sliced green onions, a drizzle of chili oil, crushed cashews, and accompany with lime wedges for an extra zesty touch.
Notes
- Customize heat levels by adjusting curry paste quantity, perfect for spice-sensitive palates.
- Swap chicken with tofu or tempeh for a vegetarian version that maintains rich, complex flavors.
- Use pre-cooked rotisserie chicken to reduce cooking time and simplify meal preparation.
- Prep vegetables uniformly for consistent cooking and attractive presentation in the soup.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg