Description
Flavorful Thai Chicken Curry Soup with chicken, rice noodles, and vegetables in a coconut curry broth.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 (14-ounce) can full-fat coconut milk
- 4 cups chicken broth
- 2 tablespoons red curry paste (adjust to taste for spice level)
- 1 tablespoon brown sugar (or coconut sugar)
- 1 tablespoon lime juice (plus more to taste)
- 1 tablespoon fish sauce (plus more to taste)
- 1 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 8 ounces rice noodles (thin or wide, your preference)
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- 1 cup baby spinach
- 1/2 cup chopped cilantro, for garnish
- 1/4 cup chopped green onions, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Chicken: In a medium bowl, combine the chicken pieces, soy sauce, fish sauce, lime juice, ground ginger, and garlic powder. Mix well to ensure the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Build the Soup Base: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally.
- Add the minced garlic and sliced red bell pepper to the pot. Cook for another 2-3 minutes, until the garlic is fragrant and the bell pepper is slightly softened.
- Stir in the red curry paste, ground turmeric, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their aromas.
- Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, then reduce the heat to low.
- Add the marinated chicken to the pot. Ensure the chicken is submerged in the liquid. Simmer for 10-12 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C).
- Stir in the brown sugar, lime juice, and fish sauce. Taste and adjust the seasonings as needed.
- Add Noodles and Vegetables: While the soup is simmering, prepare the rice noodles according to the package directions. Drain the noodles well.
- Add the sliced mushrooms to the soup. Cook for 3-5 minutes, or until the mushrooms are softened.
- Stir in the baby spinach. Cook for 1-2 minutes, or until the spinach is wilted.
- Add the cooked rice noodles to the soup. Stir gently to combine.
- Serve and Garnish: Ladle the Thai Chicken Curry Soup into bowls. Garnish with chopped cilantro and green onions. Serve with lime wedges on the side.
Notes
- Spice Level: Adjust the amount of red curry paste and red pepper flakes to control the spice level of the soup.
- Vegetables: Feel free to add other vegetables to the soup, such as broccoli florets, carrots, snap peas, or bamboo shoots.
- Protein: You can substitute the chicken thighs with chicken breast, tofu, or shrimp. If using shrimp, add it during the last few minutes of cooking, as it cooks quickly.
- Noodles: If you don’t have rice noodles, you can use other types of noodles, such as egg noodles or ramen noodles.
- Coconut Milk: Using full-fat coconut milk will result in a richer and creamier soup. You can use light coconut milk for a lighter version, but the flavor will be less intense.
- Make Ahead: The soup base can be made ahead of time and stored in the refrigerator for up to 3 days. Add the noodles and vegetables just before serving.
- Freezing: This soup can be frozen for up to 2 months. Allow the soup to cool completely before transferring it to freezer-safe containers. When ready to serve, thaw the soup overnight in the refrigerator and reheat on the stovetop. It’s best to add the noodles fresh when reheating, as they can become mushy after freezing.
- Peanut Butter: For a richer, nuttier flavor, try adding a tablespoon or two of peanut butter to the soup base.
- Ginger: Fresh ginger can be used instead of ground ginger in the marinade. Grate about 1 tablespoon of fresh ginger and add it to the marinade.
- Lemongrass: For a more authentic Thai flavor, add a stalk of lemongrass to the soup base. Bruise the lemongrass stalk by hitting it with the back of a knife, then add it to the pot along with the coconut milk and chicken broth. Remove the lemongrass stalk before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes