Description
A simple and delicious Thai chicken curry soup that’s packed with flavor.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups coconut milk
- 2 tablespoons red curry paste
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat a pot over medium heat.
- Add the diced chicken and cook until browned.
- Stir in the red curry paste and cook for 1 minute.
- Add coconut milk and chicken broth; bring to a simmer.
- Add bell peppers and mushrooms; cook until tender.
- Stir in fish sauce, brown sugar, and lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the curry paste to taste for spiciness.
- Serve with rice or noodles if desired.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: easy thai chicken curry soup