Irresistible Thai Coconut Curry Soup: Comfort in a Bowl

This Thai Coconut Curry Soup blends rich coconut and spicy flavors for a quick and comforting dish perfect for chilly evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 can full-fat coconut milk Use light versions for less creaminess.
3 tbsp red curry paste Adjust spice to taste.
1 tbsp fish sauce Substitute with soy sauce for vegetarian version.
2 cloves garlic Minced.

For the Protein

1 lb chicken breast Thinly sliced.

For the Vegetables

2 cups bell peppers Chopped into strips.
1 tsp chili flakes Optional for extra heat.

For Garnishing

1/4 cup fresh cilantro Can substitute with green onions.
1 lime Cut into wedges.

Equipment

large saucepan
Cutting Board
Knife
measuring spoons

Method

Step-by-Step Instructions for Thai Coconut Curry Soup

Begin by gathering your ingredients. Slice chicken and chop vegetables as directed.
In a large saucepan, heat neutral oil and sauté minced garlic for 1 minute until fragrant.
Stir in red curry paste and cook for 2 minutes.
Pour in coconut milk, stir, and bring to a gentle simmer.
Add sliced chicken and bell peppers, simmer for 10-12 minutes until chicken is cooked.
Stir in fish sauce and brown sugar; add chili flakes if desired.
Taste and adjust seasoning; garnish with cilantro and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 22gSaturated Fat: 18gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 45mgCalcium: 4mgIron: 10mg

Notes

Maintain a gentle simmer to keep the coconut milk creamy. Adjust spices to taste before serving.

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