Craving a flavorful and comforting meal that’s ready in a flash? Look no further than this easy Thai chicken curry soup! This recipe delivers all the aromatic goodness of Thai cuisine in just 20 minutes. It’s a quick, delicious, and healthy way to satisfy your curry cravings.
What is Easy Thai Chicken Curry Soup?
Have you ever wondered why something so simple and delicious is called “Easy Thai Chicken Curry Soup”? Is it because it’s so easy, a toddler could practically make it? Or perhaps it’s the vibrant, exotic flavors that transport you straight to the bustling streets of Bangkok with every spoonful? Maybe it got its name when someone accidentally spilled some chicken curry into soup and exclaimed, “Eureka!” Regardless, this soup is a delightful creation.
As they say, ‘the way to a man’s heart is through his stomach,’ and this soup might just win over everyone’s hearts. Why not give it a try and experience deliciousness for yourself?
Why You’ll Love This Easy Thai Chicken Curry Soup:
This easy Thai chicken curry soup is a weeknight hero. Its standout feature is how quick and easy it is to prepare – just 20 minutes from start to finish! Making it at home is also a huge money-saver compared to ordering takeout. Plus, you can customize it with flavorful toppings like fresh cilantro, a squeeze of lime, or a dollop of Greek yogurt for extra creaminess. If you love curry, be sure to check out our Easy Chicken Curry recipe for a more traditional curry experience. Ready to ditch the takeout menu and whip up a bowl of flavorful goodness?
Key Ingredients for Easy Thai Chicken Curry Soup:
Here’s what you’ll need to make this magic happen. Visual aid below!
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1-2 tablespoons red curry paste (depending on your spice preference)
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 red bell pepper, sliced
- 1 can (8 oz) bamboo shoots, drained
- 1 cup chopped kale or spinach
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- Optional toppings: fresh cilantro, chopped green onions, lime wedges, sriracha
How to Make Easy Thai Chicken Curry Soup:
This soup is the epitome of a quick and satisfying meal. With its aromatic broth, tender chicken, and flavorful vegetables, this easy Thai chicken curry soup is a guaranteed crowd-pleaser. It takes only 20 minutes to bring to life. Plus, the creamy coconut milk adds a lusciousness that’s simply irresistible.
Step-by-Step Instructions:
Step 1: Sauté the Aromatics:
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 3-5 minutes.
- Add the minced garlic and grated ginger, and cook for another minute until fragrant, being careful not to burn the garlic.
Step 2: Bloom the Curry Paste:
- Add the red curry paste to the pot and cook for 1-2 minutes, stirring constantly. This helps to bloom the spices and release their full flavor. Be careful not to burn the paste.
Step 3: Add the Chicken:
- Add the bite-sized chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Ensure the chicken is cooked through before moving on to the next step.
Step 4: Simmer the Soup:
- Pour in the chicken broth and coconut milk. Stir to combine.
- Bring the soup to a simmer, then reduce the heat to low.
Step 5: Add the Vegetables:
- Add the sliced red bell pepper and drained bamboo shoots to the soup.
- Simmer for about 5 minutes, until the bell pepper is slightly tender.
Step 6: Stir in the Greens:
- Add the chopped kale or spinach to the soup and stir until wilted, about 1-2 minutes.
Step 7: Season and Finish:
- Stir in the soy sauce (or tamari) and lime juice.
- Taste and adjust seasonings as needed. Add more soy sauce or lime juice for a saltier or tangier flavor. Add a pinch of sugar for sweetness. For more heat, add a pinch of red pepper flakes or a dash of sriracha.
Step 8: Serve and Enjoy!
- Ladle the easy Thai chicken curry soup into bowls.
- Garnish with your favorite toppings such as fresh cilantro, chopped green onions, lime wedges, and a drizzle of sriracha.
What to Serve Easy Thai Chicken Curry Soup With:
This easy Thai chicken curry soup is delicious on its own, but it pairs well with:
- Steamed Rice or Quinoa: These grains provide a neutral base to soak up the flavorful broth.
- Crusty Bread: Perfect for dipping and soaking up every last drop of the soup.
- Spring Rolls: A light and refreshing appetizer that complements the richness of the curry.
- A Simple Salad: A green salad with a light vinaigrette adds a refreshing contrast to the warm soup.
Top Tips for Perfecting Easy Thai Chicken Curry Soup:
- Spice Level: Adjust the amount of red curry paste to your preference. Start with a smaller amount and add more to taste. Different brands of curry paste vary in spiciness, so it’s always best to start small.
- Coconut Milk: Full-fat coconut milk will give you the creamiest and most flavorful soup. You can use light coconut milk, but the soup will be less rich.
- Chicken: If you don’t have chicken breasts, you can use chicken thighs for a richer flavor. Just make sure to cook them until they are cooked through. You can also adapt this recipe entirely and use Tofu as your main protein.
- Vegetables: Feel free to add other vegetables like mushrooms, carrots, broccoli, or snow peas. Just adjust the cooking time accordingly.
- Substitutions: If you don’t have soy sauce, you can use fish sauce for a more authentic Thai flavor. If you’re gluten-free, use tamari instead of soy sauce. You can also use vegetable broth instead of chicken broth.
Storing and Reheating Tips:
- Storing: Let the soup cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3 days.
- Reheating: Reheat the soup in a pot on the stovetop over medium heat until heated through. You can also microwave it in a microwave-safe bowl for 2-3 minutes, stirring occasionally.
Freezing: Allow the soup to cool completely. Pour in an airtight container or freezer bag. Store in the freezer for up to 3 months. Allow to thaw overnight and re heat. Coconut milk may change the texture of the soup when thawed, so adding a dollop of fresh coconut milk can help regain the creamy consistency.
Final Thoughts:
This easy Thai chicken curry soup is a fantastic way to enjoy the vibrant flavors of Thai cuisine. It’s quick, easy, customizable, and perfect for a weeknight dinner. With a few simple ingredients and steps, you can have a comforting and flavorful bowl of soup in just 20 minutes. So, gather your ingredients, get cooking, and enjoy the taste of Thailand in your own kitchen!
FAQs:
Q: Can I make this soup vegetarian/vegan?
A: Absolutely! Substitute the chicken with tofu or chickpeas. Use vegetable broth instead of chicken broth, and ensure your curry paste doesn’t contain any fish sauce or shrimp paste.
Q: Can I use different vegetables?
A: Of course! Feel free to add any vegetables you like, such as carrots, broccoli, mushrooms, or zucchini. Just adjust the cooking time accordingly.
Q: Can I make this soup ahead of time?
A: Yes, this soup actually tastes even better the next day as the flavors have had time to meld together. Just store it in an airtight container in the refrigerator.
Q: Is this soup spicy?
A: The level of spiciness depends on the amount of red curry paste you use. Start with a smaller amount and add more to taste. You can also add a pinch of red pepper flakes or a dash of sriracha for extra heat.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months.
Q: What if I don’t have coconut oil?
A: You can substitute with another neutral oil like vegetable oil or olive oil, but the coconut oil adds a slight sweetness that complements the flavors really well.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest