Thai Red Curry Chicken Soup Recipe
This Thai red curry chicken soup recipe is easy to make, gently spicy, and full of flavor. Customizable with your favorite veggies and noodles!
Equipment
- Measuring cups and spoons
- Cutting board & knife
- large pot
- ladle
Ingredients
- 1 tbsp oil
- 1 tbsp red curry paste
- 4 cloves garlic, minced
- ½ tbsp ginger, minced
- 1 onion, sliced
- ½ carrot, finely sliced
- 1 bell pepper, sliced into bite-sized pieces
- 4 cups water
- 1 chicken bouillon cube
- ½ tbsp fish sauce
- 1 tsp sugar
- ground pepper, to taste
- 1 large chicken breast, sliced
- ½ cup mushrooms, use any type you have
- a handful of Chinese cabbage, roughly chopped
Instructions
- Prep ingredients: Thinly slice the chicken. Slice the onion, carrot, bell pepper, and mushrooms. Roughly chop the Chinese cabbage. Mince the garlic and ginger.
- Cook curry paste: Heat oil in a pot over medium heat. Add red curry paste and stir-fry for about 30 seconds until fragrant.
- Add aromatics: Add garlic and ginger and cook briefly, about 30 seconds, stirring so they don’t burn.
- Add vegetables: Add onion, carrot, and bell pepper. Stir-fry until slightly softened.
- Add broth: Pour in water and add the chicken bouillon cube. Season with fish sauce, sugar, and pepper. Stir until dissolved and bring to a gentle boil.
- Cook chicken: Add the chicken and simmer for 3–4 minutes, until just cooked through.
- Finish: Add mushrooms and Chinese cabbage. Simmer until the cabbage wilts and mushrooms are tender. Serve hot.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 275kcal | Carbohydrates: 17g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1010mg | Potassium: 801mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5645IU | Vitamin C: 86mg | Calcium: 71mg | Iron: 1mg
