Name: Creamy Thai Curry Chicken Soup – Your New Favorite!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp oil; 1 yellow onion (diced); 1 red bell pepper (diced); 1 medium zucchini (chopped); 8 oz mushrooms (sliced); 1 tbsp fresh minced ginger; 4 cups low-sodium chicken broth; ¼ cup red curry paste; 1 tsp garlic powder; 1 tsp salt

This thai chicken soup recipe offers rich, creamy coconut milk broth with tender chicken. It’s a quick and satisfying meal, perfect for weeknights.

⏱ Time: 30 min

👥 Servings: 4

📊 Level: Easy

🥗 10 ingredients

Creamy Thai Curry Chicken Soup – Your New Favorite!

Thai chicken soup: make this incredibly flavorful and comforting soup in under 30 minutes. Perfect for a quick, wholesome, and delicious dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 380

Ingredients Method Notes

Ingredients

2 tbsp oil
1 yellow onion (diced)
1 red bell pepper (diced)
1 medium zucchini (chopped)
8 oz mushrooms (sliced)
1 tbsp fresh minced ginger
4 cups low-sodium chicken broth
¼ cup red curry paste
1 tsp garlic powder
1 tsp salt

Method

Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, bell pepper, zucchini, mushrooms, and fresh ginger and saute for 4-5 minutes until the vegetables are softened.
Add the chicken broth and whisk in the red curry paste, garlic powder, and salt. Bring to a simmer, then simmer for 5 minutes.
After 5 minutes, stir in the coconut milk, chopped chicken, and lime juice. Heat until the chicken is warmed through.
Serve immediately with fresh cilantro or Thai basil leaves if desired.

Notes

– To ensure your chicken is cooked through and safe, always check for an internal temperature of 165°F (74°C) when reheating.
– For a richer flavor, consider using full-fat coconut milk. For a lighter version, use light coconut milk. – Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to maintain consistency.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

To ensure your chicken is cooked through and safe, always check for an internal temperature of 165°F (74°C) when reheating.
For a richer flavor, consider using full-fat coconut milk. For a lighter version, use light coconut milk. – Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to maintain consistency.

This Thai curry chicken soup is a fantastic way to enjoy a restaurant-quality meal at home. Experiment with different vegetables or protein, and savor every spoonful!

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