Description
This Thai Chicken Curry Soup is a comforting blend of coconut milk, chicken, and vegetables, perfect for any occasion.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 444 kcal
- Sodium: Varies based on broth and sauces used
- Protein: 26 grams