Creamy Thai Coconut Chicken Curry Soup

• porsjoner: Servings: 6
• total tid: 1 hour 35 minutes

Ingredienser

1½ lbs boneless, skinless chicken breasts, thinly sliced

1 tbsp olive oil

1 small onion, sliced

1 red bell pepper, sliced

1 cup mushrooms, sliced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp red Thai curry paste

4 cups low-sodium chicken broth

1 can (13.5 oz) full-fat coconut milk

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp fresh lime juice

1 tsp brown sugar or honey, optional

Salt and black pepper, to taste

¼ cup fresh cilantro, chopped

Lime wedges, for serving

Fremgangsmåte

Heat olive oil in a large pot over medium heat.

Add onion and bell pepper. Cook for 3–4 minutes until slightly softened.

Add mushrooms, garlic, and ginger. Cook for another 2 minutes.

Stir in Thai curry paste and cook for 30–60 seconds to release the aroma.

Pour in chicken broth and coconut milk. Stir well and bring to a gentle simmer.

Add sliced chicken and cook for 8–10 minutes, until the chicken reaches 165°F (74°C).

Stir in fish sauce, soy sauce, and optional brown sugar or honey.

Remove from heat and stir in fresh lime juice.

Garnish with cilantro and serve with lime wedges.

Q&A

Can I make this soup ahead?

Yes. Store it refrigerated in an airtight container for up to 3–4 days. Reheat gently on the stovetop.

Can I freeze coconut curry soup?

Yes, although coconut milk may separate slightly after freezing. Stir well while reheating.

Can I make it less spicy?

Yes. Start with 1 tablespoon of curry paste and add more to taste.

Can I add noodles?

Yes. Rice noodles make a delicious addition, although they will increase the carbohydrate content.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Nutrition Facts

Estimated per serving, without rice or noodles:

Calories: 350–380

Protein: 35–39g

Fat: 20–23g

Total Carbs: 10–13g

Fiber: 2–3g

Net Carbs: 8–10g

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