Thai Chicken Curry Soup
Cozy Up with a Bowl of Thai Chicken Curry Soup
Craving a warm, flavorful, and healthy meal? Look no further than our incredibly delicious Thai Chicken Curry Soup! This recipe is packed with goodness, featuring tender chicken, vibrant vegetables, and a creamy, aromatic curry broth. It’s the perfect dish to nourish your body and soul, especially on a chilly evening.
We’ve designed this recipe to be relatively quick and easy, making it ideal for busy weeknights. Using an Instant Pot or pressure cooker significantly cuts down on cooking time, but you can adapt it for stovetop cooking as well (instructions for that are at the end!).
What makes this Thai Chicken Curry Soup special?
- Flavorful Broth: The combination of red curry paste, ginger, turmeric, and coconut milk creates a rich and complex flavor profile that’s both comforting and exotic.
- Nutrient-Packed: Loaded with chicken, a variety of vegetables like sweet potato (optional!), cauliflower, and carrots, this soup is a powerhouse of vitamins and minerals.
- Easy to Customize: Feel free to swap out the vegetables for your favorites! Broccoli, spinach, or bell peppers would all be great additions.
- Quick & Convenient: The pressure cooker method makes this soup ready in under 30 minutes!
Tips for the Best Thai Chicken Curry Soup:
- Red Curry Paste: The quality of your red curry paste will significantly impact the flavor of the soup. Look for a brand you trust or, even better, make your own!
- Coconut Milk: Full-fat coconut milk will give you the creamiest and most flavorful soup. However, you can use light coconut milk to reduce the calorie count.
- Spice Level: Adjust the amount of red curry paste to your liking. Start with a smaller amount and add more as needed.
- Garnish: A squeeze of fresh lime juice and a sprinkle of chopped cilantro or green onions add a burst of freshness and flavor.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day as the flavors have time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use frozen vegetables?
A: While fresh vegetables are preferred, you can use frozen vegetables in a pinch. Just be sure to add them during the last few minutes of cooking to prevent them from becoming mushy.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. However, be sure to check the ingredients of your red curry paste and coconut aminos to ensure they are also gluten-free.
Q: Can I make this soup on the stovetop?
A: Absolutely! Sauté the onion and garlic as directed, then add the remaining ingredients (except coconut milk). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender. Stir in the coconut milk during the last few minutes of cooking.
We hope you enjoy this comforting and flavorful Thai Chicken Curry Soup! It’s a perfect meal for any occasion.
Thai Chicken Curry Soup
Ingredients
- 2 breasts chicken breasts
- 5 cups chicken bone broth
- 1 cup water
- 1 spiralized sweet potato optional
- 1 head cauliflower cut into small florets
- 4 large carrots cut and peeled, diced small
- 1/2 cup mushrooms
- 1 onion diced
- 1/4 cup red curry paste
- 5 gloves garlic minced
- 1 15 ounce can fire roasted tomatoes
- 1 15 ounce can unsweetened coconut milk
- 2 tbsp coconut aminos can sub soy sauce
- 1 tsp ginger
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lime squeezed
Instructions
- Sauté diced onion + minced garlic cloves in some oil on sauté mood.
- Sauté for 3-4 mins.
- Add in everything else besides the coconut milk save that for later.
- Lock the lid and pressure cook on HIGH for 13 minutes.
- After the timer goes off, let sit for 5 mins then quick release.
- Remove the chicken and take two forks and shred.
- Add back into the soup, add the coconut milk, mix it all together, and serve!
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