Description
A flavorful and comforting soup with tender chicken and a rich coconut curry broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chopped bell pepper (any color)
- 1 cup chopped carrots
- 1 cup chopped broccoli florets
- 1 tablespoon fish sauce (optional)
- 1 teaspoon brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
- Stir in red curry paste and cook for 1 minute, until fragrant.
- Pour in chicken broth and coconut milk. Bring to a simmer.
- Add bell pepper, carrots, and broccoli to the pot. Return chicken to the pot.
- Stir in fish sauce (if using) and brown sugar. Season with salt and pepper to taste.
- Simmer for 15-20 minutes, or until vegetables are tender and chicken is cooked through.
- Ladle soup into bowls and garnish with fresh cilantro.
Notes
- Adjust the amount of red curry paste to your desired level of spice.
- You can substitute other vegetables like spinach, kale, or green beans.
- Serve with rice or noodles for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: coconut curry, chicken soup, Thai soup, spicy soup, comfort food