Thai Chicken Curry Soup

Thai cuisine is renowned for its bold flavors and fragrant aromas, which come from a harmonious blend of fresh ingredients and spices. Key to this culinary tradition is the balance between four essential tastes: sweet, sour, salty, and spicy. This delicate equilibrium creates dishes that are not only satisfying but also complex, engaging the palate in a delightful dance of flavors.

Dive into the vibrant world of Thai cuisine with this delicious Thai Chicken Curry Soup! This comforting dish combines aromatic spices, tender chicken, and fresh vegetables for a warm, satisfying meal. Perfect for weeknight dinners or impressing guests, this recipe highlights the balance of sweet, sour, salty, and spicy flavors that make Thai cooking so beloved. Discover the fresh ingredients, preparation steps, and the cultural significance behind this delightful soup, and learn how to create a bowl that captures the essence of Thailand right at home!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, diced

2 tablespoons coconut oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 tablespoons fresh ginger, minced

2 tablespoons red curry paste (adjust to taste)

1 can (14 oz) coconut milk

4 cups chicken broth

1 tablespoon fish sauce

1 tablespoon brown sugar

1 cup bell peppers (red, yellow, or green), sliced

1 cup carrots, sliced

1 cup sugar snap peas or green beans

Juice of 1 lime

Fresh cilantro, for garnish

Sliced green onions, for garnish

Optional: Cooked rice or rice noodles for serving

Instructions

Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Add Chicken: Increase the heat to medium-high and add the diced chicken thighs to the pot. Sauté until the chicken is browned on all sides, about 5-7 minutes.

Incorporate Curry Paste: Add the red curry paste to the pot, stirring well to coat the chicken. Cook for another 2 minutes to enhance the flavors.

Pour in Coconut Milk and Broth: Carefully pour in the coconut milk and chicken broth, stirring to combine. Bring the soup to a gentle simmer.

Season the Soup: Stir in the fish sauce and brown sugar. Taste and adjust seasoning if necessary.

Add Vegetables: Incorporate the sliced bell peppers, carrots, and sugar snap peas into the soup. Let the soup simmer for about 10-12 minutes, or until the vegetables are tender but still crisp.

Finish with Lime Juice: Remove the pot from the heat and stir in the lime juice for a fresh and tangy lift.

Serve: Ladle the soup into bowls. If desired, serve on a bed of cooked rice or rice noodles. Garnish with fresh cilantro and sliced green onions before serving.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings