Make this creamy Thai coconut curry soup with chicken and vegetables in under 30 minutes. It is a flavorful, comforting one-pot meal perfect for a weeknight dinner.
Author:oliviarosewood
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Thai
Diet:Low Fat
Ingredients
Scale
1 tablespoon coconut oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
4 cups chicken broth
1 (13.5 ounce) can full-fat coconut milk
1 cup sliced mushrooms
1 red bell pepper, sliced
1 tablespoon fish sauce
1 teaspoon sugar
Juice of 1 lime
Salt and pepper to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the garlic and ginger. Cook for 1 minute until fragrant.
Stir in the red curry paste and cook for 1 minute, stirring constantly.
Add the chicken pieces to the pot. Cook until lightly browned on all sides.
Pour in the chicken broth and coconut milk. Bring the mixture to a simmer.
Add the mushrooms and red bell pepper. Continue to simmer for 10 to 12 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the fish sauce and sugar. Taste the soup and adjust seasoning with salt and pepper as needed.
Remove the pot from the heat. Stir in the fresh lime juice.
Ladle the soup into bowls. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Notes
For a vegetarian option, substitute the chicken with 1 block of pressed, cubed tofu and use vegetable broth instead of chicken broth.
If you prefer a spicier soup, add more red curry paste or a pinch of red pepper flakes with the curry paste.
Serve this soup over cooked rice noodles for a more substantial meal.