Exotic Thai Soup with Chicken, Red Curry, and Coconut Milk

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

This soup delivers a fantastic punch of flavors with its aromatic spices, creamy texture from the coconut milk, and the tanginess of lime. The combination of curry, ginger, and coconut milk makes each spoonful comforting yet exciting. It’s an excellent option for a family dinner, and it can be customized to fit different dietary preferences. Plus, it comes together in under 30 minutes, making it a quick, satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 15 ml olive oil
  • 3 chicken breasts, cubed
  • 2 cloves garlic, finely chopped
  • 1 red bell pepper, diced
  • 1 onion, chopped
  • 30 ml red curry paste
  • 15 ml fresh grated ginger
  • 1.5 liters chicken broth
  • 400 ml coconut milk
  • 150 g rice vermicelli
  • 15 ml fish sauce (nuoc mam)
  • 15 ml brown sugar
  • 30 ml lime juice
  • 2 green onions, sliced
  • Handful of fresh cilantro, chopped
  • Salt and black pepper to taste

Directions

  1. Prepare the Chicken: Heat oil in a large pot over medium-high heat. Add cubed chicken, seasoning with salt and pepper, and cook until browned on all sides. Remove from the pot and set aside.
  2. Sauté Vegetables: In the same pot, sauté onion, red pepper, and garlic until softened, about 5 minutes.
  3. Add Spices: Stir in the red curry paste and grated ginger, mixing until fragrant and well combined.
  4. Cook with Broth: Pour in the chicken broth and coconut milk, scraping the pot’s bottom to release any caramelized bits.
  5. Simmer: Return the chicken to the pot, bring to a boil, then lower heat and simmer for 10 minutes.
  6. Add Vermicelli & Seasonings: Stir in the rice vermicelli, fish sauce, and brown sugar. Cook until noodles are tender, about 2 minutes.
  7. Finish: Stir in lime juice, and adjust seasoning with salt and pepper.
  8. Serve: Ladle the soup into bowls and garnish with green onions and cilantro.

Servings and Timing

  • Servings: 4 to 6 people
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

Variations

  • Vegetarian Option: Swap the chicken for tofu, and use vegetable broth for a plant-based version.
  • Spicy Version: Add extra chili or chili paste if you prefer a hotter soup.
  • Protein Swap: You can replace chicken with shrimp or fish for a different flavor profile.

Storage/Reheating

  • Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Freezing: The soup can be frozen, but it’s best to leave out the vermicelli before freezing. Add freshly cooked noodles when reheating.
  • Reheating: Reheat in a pot over low heat or in the microwave, stirring occasionally.

FAQs

1. Can I use light coconut milk?

Yes, you can use light coconut milk, though the soup may not be as rich and creamy.

2. Can I make this soup ahead of time?

Yes, the soup can be made ahead and stored in the fridge for a couple of days.

3. Can I add more vegetables?

Absolutely! Feel free to add more vegetables like mushrooms, spinach, or zucchini to boost the nutrition.

4. Can I use store-bought curry paste?

Yes, store-bought red curry paste works perfectly for this recipe.

5. How can I adjust the spice level?

To reduce the heat, use less curry paste or opt for a milder variety of curry.

6. Can I use a different type of noodle?

Yes, you can substitute rice vermicelli with any other thin noodle, like soba or egg noodles.

7. Can I add more protein?

You can replace the chicken with tofu, shrimp, or other meats such as pork for a different flavor.

8. Can I make this soup spicier?

Yes, you can add more red curry paste or fresh chili peppers for extra heat.

9. What can I serve with this soup?

Pair it with jasmine rice, naan, or grilled vegetables for a complete meal.

10. Can this soup be made without fish sauce?

Yes, you can use soy sauce or tamari as a substitute if you’re avoiding fish sauce.

Conclusion

This exotic Thai soup with chicken, red curry, and coconut milk is an irresistible combination of spicy, creamy, and aromatic flavors. It’s easy to make, incredibly satisfying, and perfect for a variety of occasions. Whether you’re in the mood for something new or need a comforting bowl to warm up with, this soup is sure to impress!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Exotic Thai Soup with Chicken, Red Curry, and Coconut Milk

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings
  • Diet: Gluten Free
Print Recipe

Description

This Exotic Thai Soup with Chicken, Red Curry, and Coconut Milk is a rich, aromatic dish that brings together spicy red curry, creamy coconut milk, and tender chicken for a comforting yet bold flavor. Ready in just 30 minutes, this Thai-inspired soup is perfect for a quick and satisfying weeknight meal.

Ingredients

  • 15 ml olive oil
  • 3 chicken breasts, cubed
  • 2 cloves garlic, finely chopped
  • 1 red bell pepper, diced
  • 1 onion, chopped
  • 30 ml red curry paste
  • 15 ml fresh grated ginger
  • 1.5 liters chicken broth
  • 400 ml coconut milk
  • 150 g rice vermicelli
  • 15 ml fish sauce (nuoc mam)
  • 15 ml brown sugar
  • 30 ml lime juice
  • 2 green onions, sliced
  • Handful of fresh cilantro, chopped
  • Salt and black pepper to taste

Instructions

  1. Prepare the Chicken: Heat oil in a large pot over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until browned on all sides. Remove and set aside.
  2. Sauté Vegetables: In the same pot, sauté onion, red pepper, and garlic until softened (about 5 minutes).
  3. Add Spices: Stir in red curry paste and grated ginger until fragrant.
  4. Cook with Broth: Pour in chicken broth and coconut milk, scraping the pot’s bottom to release any caramelized bits.
  5. Simmer: Return chicken to the pot, bring to a boil, then lower heat and simmer for 10 minutes.
  6. Add Vermicelli & Seasonings: Stir in rice vermicelli, fish sauce, and brown sugar. Cook until noodles are tender (about 2 minutes).
  7. Finish: Stir in lime juice and adjust seasoning with salt and pepper.
  8. Serve: Ladle soup into bowls and garnish with green onions and cilantro.

Notes

  • Swap chicken for tofu and use vegetable broth for a vegetarian option.
  • Add extra chili or chili paste for more heat.
  • Replace rice vermicelli with soba or egg noodles if preferred.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star