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Thai Chicken Curry Soup

Thai Chicken Curry Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, sliced
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, sliced
  • 1 red bell pepper, sliced
  • 2 tbsp red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups chicken broth
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 8 oz cremini mushrooms, sliced
  • 2 cups fresh baby spinach
  • 2 tbsp fresh lime juice
  • Fresh cilantro and sliced red chili, for topping

Method
 

  1. Heat oil in a large pot over medium-high heat. Season the sliced chicken with a pinch of salt and sear in batches for about 4 minutes, turning once, until golden. Transfer to a plate.
  2. Add the sliced onion and bell pepper to the pot and cook, stirring, for 3 minutes until softened. Stir in the red curry paste and cook for 1 minute until fragrant.
  3. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer, then reduce heat and let bubble gently for 5 minutes.
  4. Stir in the sliced mushrooms and seared chicken. Simmer until the chicken is fully cooked and the mushrooms are tender, about 5 minutes.
  5. Remove from heat. Stir in the baby spinach and lime juice until the spinach wilts, then ladle into bowls. Top with cilantro and sliced chili and serve immediately.

Notes

If you want a heartier meal, serve the soup over cooked rice noodles or jasmine rice. The soup will thicken slightly in the refrigerator; when reheating, add a small splash of broth or water to loosen it, and wait to stir in fresh spinach and lime until just before serving.