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
- 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.
- Sauté Vegetables: In the same pot, sauté onion, red pepper, and garlic until softened (about 5 minutes).
- Add Spices: Stir in red curry paste and grated ginger until fragrant.
- Cook with Broth: Pour in chicken broth and coconut milk, scraping the pot’s bottom to release any caramelized bits.
- Simmer: Return chicken to the pot, bring to a boil, then lower heat and simmer for 10 minutes.
- Add Vermicelli & Seasonings: Stir in rice vermicelli, fish sauce, and brown sugar. Cook until noodles are tender (about 2 minutes).
- Finish: Stir in lime juice and adjust seasoning with salt and pepper.
- 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
