Dive into a bowl of warmth and flavor with our irresistible Thai Red Curry Coconut Soup! This delightful dish combines the rich creaminess of coconut milk with the bold spices of red curry paste, creating a symphony of taste that will transport your taste buds straight to the streets of Thailand. Perfect for a cozy evening or impressing guests at a dinner party, this soup is not only quick to prepare—taking just 40 minutes from start to finish—but also incredibly satisfying. Ready to elevate your culinary skills and indulge in a bowl of pure bliss? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- Coconut milk
- Red curry paste
- Chicken broth
- Chicken breast
- Bell peppers
- Carrots
- Lime juice
- Fresh basil
- Salt
- Black pepper
Instructions
- Prepare all ingredients by washing and cutting vegetables. Slice chicken breast into thin, bite-sized strips. Chop bell peppers and carrots into uniform pieces.
- In a large pot, heat a small amount of oil over medium-high heat. Add red curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Pour in coconut milk and chicken broth, whisking to combine the curry paste thoroughly. Bring the mixture to a gentle simmer.
- Add sliced chicken breast to the simmering liquid. Cook for 8-10 minutes, ensuring chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Incorporate chopped bell peppers and carrots into the soup. Continue simmering for an additional 5-7 minutes until vegetables are tender but still retain some crispness.
- Season the soup with salt and black pepper to taste. Squeeze fresh lime juice into the pot for brightness and acidity.
- Remove from heat and garnish with freshly chopped basil leaves. Stir gently to distribute herbs throughout the soup.
- Serve hot in deep bowls, optionally accompanied by steamed jasmine rice or crusty bread for a complete meal.
Tips
- Prep Ahead: To save time, chop your vegetables and slice the chicken breast in advance. This will make the cooking process smoother and more enjoyable.
- Balance the Flavors: Adjust the amount of red curry paste according to your spice preference. If you're sensitive to heat, start with a smaller amount and gradually increase it.
- Fresh Ingredients Matter: Use fresh basil for garnish to enhance the aroma and flavor of the soup. Dried basil won’t provide the same vibrant taste.
- Customize Your Veggies: Feel free to add other vegetables like snap peas or zucchini for added color and nutrients. Just ensure they are cut to a similar size for even cooking.
- Serve with Sides: Pair your soup with steamed jasmine rice or crusty bread to soak up the delicious broth and make it a complete meal.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge. The soup will keep well for up to 3 days, but be aware that the vegetables may soften over time.
- Reheat Gently: When reheating, do so on low heat to prevent the coconut milk from separating. Stir occasionally for an even temperature.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
