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Thai Chicken Curry Soup

Thai Chicken Curry Soup – Creamy, Spicy & Bursting with Bold Flavor!
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A flavorful and comforting Thai Chicken Curry Soup made with tender chicken, a creamy coconut broth, and fresh vegetables.

Ingredients

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  • 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 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 cup sliced shiitake mushrooms (100 grams)
  • 1 medium red bell pepper thinly sliced (120 grams)
  • 2 cups chopped kale or baby spinach (60 grams)
  • 4 ounces rice noodles or mung bean vermicelli noodles (115 grams)
  • 2 tablespoons freshly squeezed lime juice (30 milliliters)
  • Fresh Thai basil
  • Roasted peanuts chopped
  • Sliced scallions
  • Chili oil optional drizzle

Instructions

  1. Bring a pot of water to a boil. Add rice noodles and cook according to package directions until al dente (usually 3-4 minutes). Drain and toss with a few drops of oil to prevent clumping. Set aside.
  2. Season chicken pieces with salt, pepper, and paprika. In a large Dutch oven, heat the oil over medium-high heat. Add chicken and sear for about 8 minutes, stirring occasionally, until golden brown. Remove the chicken to a plate.
  3. Reduce the heat to medium. Add the chopped onion to the same pot. Add in 2-3 tablespoons of chicken broth to deglaze the pot, scraping up any browned bits. Sauté for 2-3 minutes until softened. Stir in the grated ginger and minced garlic; cook for 30 seconds until fragrant. Add the red curry paste and stir well, cooking for 1-2 minutes.
  4. Gradually whisk in the chicken broth and coconut milk, stirring to dissolve the curry paste. Whisk in the peanut butter until smooth. Add mushrooms and stir in fish sauce, soy sauce, and brown sugar. Return the seared chicken (and any juices) to the pot.
  5. Bring to a gentle simmer and cook for 8-10 minutes, until the chicken and mushrooms are fully cooked through. Add sliced bell pepper and kale. Simmer 3-4 minutes more until the vegetables are tender but still bright.
  6. Remove from heat. Stir in lime juice. Taste and adjust seasoning – more fish sauce for salt, lime juice for acidity, or a bit of sugar for balance.
  7. Divide the cooked noodles among bowls. Ladle hot Thai coconut chicken soup and vegetables over the noodles. Garnish each bowl with chopped peanuts, scallions, Thai basil, and a drizzle of chili oil if desired.

Notes

  • Feel free to adjust the spice level by adding more or less red curry paste.
  • For a vegetarian version, substitute chicken with tofu and use vegetable broth.
  • This soup can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.spiritsdrink.com/thai-chicken-curry-soup-delicious-comfort/