This Thai Curry Chicken Soup is warm, creamy, and full of flavor! With tender chicken, veggies, and a tasty coconut curry broth, it’s a hug in a bowl.
If you like just a little spice, this soup is perfect! I love pairing it with some rice to soak up all that delicious broth. You’ll find yourself going back for seconds! 🍜
Key Ingredients & Substitutions
Thai Curry Paste: Red Thai curry paste is the star here. If you can’t find it, green curry paste works, but it will change the flavor slightly. I’ve even used yellow curry paste in a pinch. Just adjust the heat level to your liking!
Coconut Milk: This gives the soup its creaminess. Full-fat coconut milk is best, but light coconut milk can be used if you’re looking to cut calories. I’ve added a touch of heavy cream when I wanted it extra rich!
Chicken: Rotisserie chicken is a fantastic substitute if you’re short on time. It’s already cooked, saving you a step. For a lighter version, you can use cooked shrimp or tofu for a vegetarian option.
Mushrooms: I love using cremini mushrooms for their hearty texture. If you’re not a mushroom fan, bell peppers or snap peas can replace them easily. They’ll add crunch and color!
Fresh Herbs: Cilantro is a classic garnish, but if you’re not a fan, fresh basil or mint can be great substitutes. They offer a different but delightful fresh flavor.
How Do I Perfectly Simmer My Soup Without Overcooking the Veggies?
Simmering the soup just right is key to keeping your vegetables tender but not mushy. Here’s how to do it:
- Start on medium heat; this helps to release the flavors of the curry paste and aromatics nicely.
- Once you add the coconut milk, bring it to a gentle simmer. Avoid a rapid boil, which can overcook your delicate veggies.
- Add the mushrooms and zucchini last to keep their crunch. They only need about 10 minutes to soften!
- Stir gently and check for doneness. Once the veggies are bright and tender, you’re good to go!
Remember, simmering too long can lead to sad, mushy veggies, so keep an eye on the pot!
Thai Curry Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon vegetable oil
- 2 tablespoons red Thai curry paste
- 1 can (13.5 oz) coconut milk
- 3 cups chicken broth
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 cup sliced mushrooms (e.g., cremini or button)
- 1 small zucchini, sliced thinly
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or palm sugar
- Juice of 1 lime
- 1 green chili, thinly sliced (optional for heat)
- 1/4 cup chopped fresh cilantro (coriander)
- 2 green onions, chopped
- Salt to taste
- Rice noodles (optional, cooked according to package, for serving)
How Much Time Will You Need?
This Thai Curry Chicken Soup takes about 10 minutes to prep and around 20 minutes to cook, making it a total of about 30 minutes from start to finish. Perfect for a quick weeknight meal or a cozy weekend treat!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the vegetable oil in a large pot over medium heat. Once hot, add the chopped onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes, stirring frequently, until the mixture is fragrant and the onion becomes soft and translucent.
2. Add the Curry Paste:
Now it’s time to stir in the red Thai curry paste. Cook it for another 1-2 minutes, allowing the flavors to meld together and the paste to become aromatic.
3. Mix in the Broths:
Pour in the can of coconut milk and the chicken broth, stirring well to ensure everything is well combined. Bring the mixture to a gentle simmer over medium heat.
4. Add the Chicken and Veggies:
Once simmering, add the shredded chicken, sliced mushrooms, and thinly sliced zucchini to the pot. Allow everything to simmer for about 10 minutes. This will give the vegetables a chance to soften and the flavors to blend beautifully.
5. Season the Soup:
Stir in the fish sauce, brown sugar, and lime juice. Taste your soup and adjust seasoning with a little salt or extra fish sauce if needed. It’s all about personal preference!
6. Add Heat and Garnish:
If you enjoy a bit of spice, toss in the thinly sliced green chili. Then, remove the pot from heat. Ladle the soup into bowls and finish with a sprinkle of chopped cilantro and green onions for brightness.
7. Serve and Enjoy!
Your delicious Thai Curry Chicken Soup is ready to be enjoyed! Serve it on its own or paired with cooked rice noodles for a filling meal. Sit back, relax, and savor every spoonful!
This soup is a delightful mix of creamy coconut broth, tender chicken, and fresh veggies, topped with aromatic herbs and a zesty lime kick—perfect for any day!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute the chicken with shrimp or tofu for a vegetarian option. If using shrimp, add them during the last 3-5 minutes of cooking to prevent overcooking. Tofu can be added directly, but I recommend pressing and cubing it for the best texture.
What Can I Substitute for Coconut Milk?
If you need a substitute for coconut milk, you can use almond milk or cashew milk, but the flavor will change. To maintain creaminess, mix one part almond or cashew milk with one part heavy cream or yogurt, if preferred.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove to avoid overcooking the vegetables. You may want to add a splash of broth or water to loosen the soup if it thickens.
Can I Make This Soup Spicier?
Yes! If you like it spicy, try adding more green chili or a dash of chili flakes or sriracha. You can also use a spicier curry paste or add fresh jalapeños for an extra kick if you’re feeling adventurous!
