Thai Chicken Soup – Easy Creamy Coconut Curry Soup

Ingredients

• 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red Thai curry paste
• 1 can (13.5 oz / 400 ml) coconut milk
• 3 cups chicken broth
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar or honey
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ½ cup fresh cilantro, chopped
• Optional: sliced green onions and red chili flakes

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook for 2–3 minutes. Add garlic and ginger and cook for another 30 seconds.
2. Add curry paste: Stir in the red curry paste and cook for about 1 minute until fragrant.
3. Add liquids: Pour in the coconut milk and chicken broth. Stir well and bring to a gentle simmer.
4. Cook the chicken: Add the sliced chicken and simmer for 8–10 minutes, until cooked through.
5. Add vegetables: Stir in the bell pepper and mushrooms. Cook for another 5–7 minutes, until tender.
6. Season: Add soy sauce, lime juice, brown sugar, salt, and black pepper. Taste and adjust the seasoning.
7. Finish: Stir in fresh cilantro. Serve hot with extra lime wedges and green onions if desired.

Serving Suggestions

Serve on its own for a light meal, or spoon it over steamed jasmine rice or rice noodles for a heartier dinner.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6