Name: Delicious Thai Chicken Curry Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 pound boneless skinless chicken breasts, cut into ½-inch chunks (450 grams); 1 teaspoon kosher salt (5 grams); ½ teaspoon black pepper (1 gram); 1 teaspoon sweet paprika (2 grams); 1 tablespoon neutral oil (such as avocado or sunflower) (15 milliliters); 1 small onion, finely chopped (about 60 grams); 1 medium carrot, finely chopped (60 grams); 1 tablespoon grated fresh ginger (6 grams); 3 cloves garlic, minced (9 grams); 3 tablespoons Thai red curry paste (45 grams); 4 cups low-sodium chicken broth (960 milliliters); 14 oz full-fat coconut milk (400 milliliters); ¼ cup creamy peanut butter (60 grams); 2 tablespoons fish sauce (15-30 milliliters); 1 teaspoon soy sauce or tamari (5 milliliters); 1 teaspoon brown sugar (5 grams); 1 medium red bell pepper, thinly sliced (120 grams); 2 cups chopped kale or baby spinach (60 grams); 1 cup sliced shiitake mushrooms (100 grams); 4 ounces rice noodles or mung bean vermicelli noodles (115 grams); 2 tablespoons freshly squeezed lime juice (30 milliliters); Fresh Thai basil; Chopped roasted peanuts; Sliced scallions; Chili oil (optional drizzle)

Are you craving a comforting yet exotic dish that warms the soul? Look no further than Thai Chicken Curry Soup! This delightful one-pot recipe blends tender seared chicken with a rich and creamy coconut red curry broth, perfectly paired with vibrant vegetables like mushrooms, kale, and red bell peppers. With the addition of rice noodles and a garnish of lime and peanuts, every spoonful delivers an explosion of authentic Thai flavors. Whether you’re looking for a weekday dinner solution or a special treat for the family, this recipe is an absolute keeper.

What sets our Thai Chicken Curry Soup apart is its simplicity and quick cooking time. In just 45 minutes, you can whip up this restaurant-quality dish that not only satisfies your hunger but also elevates your dinner table. Plus, it’s healthier than takeout, allowing you to indulge without the guilt. With a handful of accessible ingredients and minimal cleanup, this dish is destined to become a regular in your meal rotation. Let’s delve into the details of why you’re going to love making this flavorful Thai chicken noodle soup!

Why You’ll Love This Thai Chicken Curry Soup

This soup is packed with flavor. The blend of red curry paste, ginger, and garlic creates a robust taste that tantalizes your taste buds.
It’s nutritious. Loaded with vegetables and lean protein, this dish offers a healthy meal option without sacrificing taste.
Perfect for meal prep. This recipe makes enough for six servings, making it ideal for leftovers throughout the week.
You’ll enjoy every bite. The combination of creamy coconut milk and savory chicken proves to be a comforting classic loved by all.

Preparation Phase & Tools to Use

Before diving into this delicious Thai Chicken Curry Soup recipe, it’s essential to prepare your kitchen and gather your tools for optimal efficiency. Start by ensuring your workspace is clean and organized. You’ll need a large Dutch oven or a heavy soup pot that distributes heat evenly, which is perfect for simmering the rich coconut broth.

Make sure you have a sharp knife and cutting board ready for chopping the vegetables. Fresh ingredients yield the best flavors, so consider using ripe, firm veggies. Additionally, having measuring cups and spoons on hand will help you accurately portion your ingredients, ensuring your flavors remain balanced. Finally, a pot for boiling the rice noodles will round out your kitchen setup. By setting up your space properly, you’ll breeze through the preparation phase, making cooking a delightful experience.

Ingredients

1 pound boneless skinless chicken breasts, cut into ½-inch chunks (450 grams)
1 teaspoon kosher salt (5 grams)
½ teaspoon black pepper (1 gram)
1 teaspoon sweet paprika (2 grams)
1 tablespoon neutral oil (such as avocado or sunflower) (15 milliliters)
1 small onion, finely chopped (about 60 grams)
1 medium carrot, finely chopped (60 grams)
1 tablespoon grated fresh ginger (6 grams)
3 cloves garlic, minced (9 grams)
3 tablespoons Thai red curry paste (45 grams)
4 cups low-sodium chicken broth (960 milliliters)
14 oz full-fat coconut milk (400 milliliters)
¼ cup creamy peanut butter (60 grams)
2 tablespoons fish sauce (15-30 milliliters)
1 teaspoon soy sauce or tamari (5 milliliters)
1 teaspoon brown sugar (5 grams)
1 medium red bell pepper, thinly sliced (120 grams)
2 cups chopped kale or baby spinach (60 grams)
1 cup sliced shiitake mushrooms (100 grams)
4 ounces rice noodles or mung bean vermicelli noodles (115 grams)
2 tablespoons freshly squeezed lime juice (30 milliliters)
Fresh Thai basil
Chopped roasted peanuts
Sliced scallions
Chili oil (optional drizzle)

Instructions

Step 1: Cook the Noodles

Begin your culinary journey by preparing the rice noodles. Bring a pot of water to a vigorous boil. Once boiling, add in the rice noodles (or mung bean vermicelli noodles) and cook according to the package directions until they reach an al dente texture, which typically takes about 3-4 minutes. When done, drain the noodles and toss them with a few drops of oil to prevent sticking. Set the beautifully cooked noodles aside for later assembly.

Step 2: Sear the Chicken

Next, focus on the chicken, which is the star of the show! Season your chicken chunks with kosher salt, black pepper, and sweet paprika. In a large Dutch oven, heat the neutral oil over medium-high heat until it shimmers. Add the seasoned chicken to the pot and sear it for approximately 8 minutes. Stir occasionally to ensure an even golden brown sear. Once perfectly browned, transfer the chicken to a plate and set aside, leaving behind those deliciously flavorful drippings in the pot.

Step 3: Build the Flavor Base

Reduce the heat to medium and add the finely chopped onion to the same pot, allowing it to absorb that amazing chicken flavor. To help deglaze the pot, pour in 2-3 tablespoons of chicken broth and scrape up any of the tasty browned bits. Sauté the onions for about 2-3 minutes until they soften and start to become translucent. Then, stir in the grated ginger and minced garlic, cooking them for around 30 seconds until fragrant. Follow this with the red curry paste, mixing well, and cook for another 1-2 minutes to awaken its rich flavors.

Step 4: Make the Coconut Broth

Now it’s time to create that luscious coconut broth. Gradually whisk in the remaining chicken broth and the coconut milk, stirring continuously to ensure the curry paste dissolves completely. Following that, whisk in the creamy peanut butter until it blends smoothly. Next, add the mushrooms and stir in the fish sauce, soy sauce, and brown sugar. Return the previously seared chicken and any juices accumulated on the plate back into the pot, allowing all those flavors to meld together.

Step 5: Simmer and Add Vegetables

Bring the mixture to a gentle simmer and allow it to cook for about 8-10 minutes. You want to ensure that the chicken and mushrooms are cooked through and tender. Once you’re satisfied, add the sliced bell pepper and chopped kale (or spinach) to the pot. Continue to simmer for another 3-4 minutes until the vegetables become tender yet maintain their vibrant colors.

Step 6: Adjust Seasonings

After the soup has reached the desired consistency and flavor, remove it from the heat. Stir in the freshly squeezed lime juice and taste. You may want to adjust the seasonings by adding more fish sauce for saltiness, a touch more lime juice for brightness, or a bit of sugar for a touch of sweetness, creating a perfect balance of flavors.

Step 7: Assemble and Serve

To serve your stunning Thai Chicken Curry Soup, divide the al dente noodles among several bowls. Ladle the hot, fragrant coconut chicken soup over the noodles, ensuring a good mix of chicken and vegetables in each serving. For that gourmet touch, garnish each bowl with chopped roasted peanuts, fresh Thai basil, sliced scallions, and a drizzle of chili oil, if desired. Your homemade Thai chicken noodle soup is now ready to be enjoyed!

Variations

Protein: Swap out chicken for shrimp, tofu, or even beef to customize your soup. Each protein brings its unique flair to the dish.
Vegetables: Feel free to mix in vegetables such as snap peas, bok choy, or carrots, providing a wonderful array of textures and flavors.
Spices: Experiment with additional spices like turmeric or cumin for a layered flavor profile or adjust the amount of red curry paste according to your spice preference.

Cooking Notes

Ensure your chicken is cut uniformly to guarantee even cooking.
For an extra layer of flavor, consider marinating the chicken with spices for 30 minutes before searing.
Using full-fat coconut milk will add to the creaminess, but light versions are acceptable if you’re watching calorie intake.

Serving Suggestions

This dish pairs wonderfully with a side of spring rolls or Thai dumplings for a complete meal.
Offer extra lime wedges and chili oil on the side for those who desire an extra kick!

Tips

For a quicker meal, prep the ingredients in advance; chop all vegetables and measure out the spices before starting.
Store leftover Thai Chicken Curry Soup in an airtight container in the refrigerator for up to three days.
If freezing, consider holding off on adding the noodles until you reheat the soup to maintain freshness.

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Nutritional Information

Calories: 444 kcal per serving
Protein: 26 grams
Sodium: Varies based on broth and sauces used

FAQs

What can I substitute for the chicken?

You can use shrimp, tofu, or even a mix of vegetables for a meatless version while still keeping the dish hearty.

Is it possible to make this soup gluten-free?

Yes! Use gluten-free soy sauce or tamari while ensuring your curry paste and broth are gluten-free as well.

Can I heat this soup in the microwave?

Yes, this soup can be reheated in the microwave in a microwave-safe container. Just be sure to cover it to avoid splatters.

What should I do if the soup is too spicy for my taste?

If the soup is too spicy, you can add additional coconut milk or some sugar to balance the heat. You could also serve it with a dollop of sour cream to help temper the spice.

Conclusion

In conclusion, the Thai Chicken Curry Soup is a magnificent blend of flavors, nutrition, and comfort. It’s a wonderful way to discover the delightful taste of Thai cuisine right in your home. Perfect for quick weeknight dinners or meal prepping for busy days ahead, this soup is sure to satisfy your cravings and impress your family. Don’t hesitate to share your experiences and variations, and invite others to enjoy this scrumptious dish. We’re eager to hear how you make this recipe your own! Grab your ingredients today and embark on a culinary adventure that’s as fulfilling as it is flavorful.