Print

Creamy Coconut Milk Thai Curry Soup Recipe Easy Tender Chicken Delight

creamy coconut milk thai curry soup - featured image
Print Recipe

A comforting and flavorful Thai curry soup featuring tender chicken simmered in creamy coconut milk and fragrant red curry paste, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 1 tablespoon vegetable oil (or coconut oil for extra flavor)
  • 3 tablespoons Thai red curry paste (adjust to taste for spice level)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 cups (480 ml) chicken broth (homemade or low sodium store-bought)
  • 1 tablespoon fish sauce (or soy sauce for vegetarian option)
  • 1 tablespoon brown sugar
  • 2 large boneless, skinless chicken breasts, thinly sliced or cubed
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned or thinly sliced
  • 1 cup snap peas or green beans, trimmed
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • Fresh cilantro leaves, chopped (for garnish)
  • Thinly sliced green onions (optional garnish)
  • Cooked jasmine rice or rice noodles (optional, for serving)

Instructions

  1. Thinly slice the chicken breasts into bite-sized pieces, slice the red bell pepper, carrot, onion, and trim your snap peas. Mince the garlic.
  2. Place your pot or skillet over medium heat and add the vegetable oil. Once shimmering, add the Thai red curry paste. Stir continuously for about 2-3 minutes until fragrant, but be careful not to burn it.
  3. Toss in the minced garlic and sliced onion. Stir well and cook until the onion softens, about 2 minutes. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
  4. Add the sliced chicken to the simmering soup. Cook gently for about 8-10 minutes until the chicken is cooked through and tender. Avoid boiling vigorously.
  5. Stir in the red bell pepper, carrot, snap peas, fish sauce, and brown sugar. Simmer for another 5 minutes until the veggies are tender-crisp. Taste and adjust seasoning as needed.
  6. Remove the soup from heat and stir in fresh lime juice. Ladle soup into bowls and garnish with fresh cilantro and green onions.
  7. Serve spooned over cooked jasmine rice or alongside rice noodles.

Notes

Do not overcook the chicken to keep it tender. Stir gently to prevent coconut milk from separating. Adjust curry paste amount to control spice level. Use room temperature chicken for even cooking. Reheat gently with a splash of coconut milk or broth to restore creaminess.

Nutrition

Keywords: Thai curry soup, coconut milk soup, chicken curry soup, easy Thai recipe, creamy curry soup, weeknight dinner, comfort food

Find it online: https://zorbmeal.com/creamy-coconut-milk-thai-curry-soup-recipe-easy-tender-chicken-delight/