Thai Chicken Curry Soup
This Thai Chicken Curry Soup features creamy coconut milk, red curry paste, and fresh herbs, making it a flavorful one-pot meal.
Equipment
- Dutch oven
Ingredients
- 2 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 2 tablespoon fresh ginger, grated
- ¼ cup red curry paste
- 8 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 large cooked chicken breasts, sliced or shredded
- 5 oz rice noodles
- ½ cup fresh cilantro, chopped
- ½ cup fresh basil, chopped
- 3 oz baby spinach
- 1 lime, juiced
Instructions
- Heat a large dutch oven over medium-high heat. Add oil. Once hot add onion and pepper and cook for 3-4 minutes until beginning to soften.
- Stir in the garlic and the ginger for a minute and then add in the curry paste. Stir for another minute before adding in the chicken broth and coconut milk.
- Stir until there are no clumps, then add in the cooked chicken and the rice noodles. Bring to a boil. Once boiling, reduce heat to medium and cook for 8-10 minutes or until rice noodles are cooked.
- Stir in cilantro, basil, and baby spinach. Turn off heat and then add the lime juice. Let rest 10 minutes before serving. Serve with more herbs!
Notes
Soup will thicken as it sits, so it’s a good idea to keep extra broth on hand for when needed.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 2500IUVitamin C: 40mgCalcium: 100mgIron: 2mg
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