Easy Thai Curry Soup Recipe To Make Tonight
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Experience the delicious flavors of this Thai Curry Soup recipe. Sautéed chicken, a melody of peppers, and aromatic spices blend together in a creamy coconut broth. Sometimes, the only travel my bank account allows is that of enjoying a international meals.
This soup can be ready in 30 minutes, but I find that soups taste so much better if you can give the flavors time to get to know one another better.
Make extra because the next day this soup will be even better.
Note, just because the recipe states that it’s easy doesn’t mean limited ingredients. This has more ingredients than I usually like to deal with but it’s so worth it!
Also, cilantro is always a no in my world, but I know so many people love it so I left it in the recipe, know that you can omit it.
Easy Thai Curry Soup Recipe
Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4
Thai Curry Soup Ingredients:
2 T. extra virgin olive oil
1 small yellow onion, diced
1 lb. boneless skinless chicken breast, cubed
Sea salt and black pepper, to taste
3-4 garlic cloves, minced
1 1-inch ginger piece, peeled and minced
1½ t. ground coriander
3 T. Thai red curry paste
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
14-oz. 2% milk
2 c. baby spinach
2 T. lime juice
1 T. maple syrup
3 T. fresh cilantro, chopped
1 large lime, cut into thin half round slices
Easy Thai Curry Soup Directions
- Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes.
- Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste.
- Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.
- Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.
- Add 2% milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple syrup. Taste and adjust seasonings, as desired. Serve immediately topped with fresh cilantro and lime slices, if desired. Enjoy!
More Soup Recipes To Enjoy
Easy Black Bean & Corn Soup Recipe
Easy Butternut Squash Soup Recipe
Slow Cooker Turkey and Chickpea Soup
Thai Curry Soup
Savor the flavors of our Easy Thai Curry Soup.Make extra because the next day this soup will be even better.
Ingredients
- 2 T. extra virgin olive oil
- 1 small yellow onion, diced
- 1 lb. boneless skinless chicken breast, cubed
- Sea salt and black pepper, to taste
- 3-4 garlic cloves, minced
- 1 1-inch ginger piece, peeled and minced
- 1½ t. ground coriander
- 3 T. Thai red curry paste
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 14-oz. 2% milk
- 2 c. baby spinach
- 2 T. lime juice
- 1 T. maple syrup
- 3 T. fresh cilantro, chopped
- 1 large lime, cut into thin half round slices
Instructions
- Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes.
- Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste.
- Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste.
- Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.
- Add 2% milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple syrup. Taste and adjust seasonings, as desired. Serve immediately topped with fresh cilantro and lime slices, if desired. Enjoy!
