Thai Red Curry Chicken Soup
This Thai red curry chicken soup recipe is easy to make, gently spicy, and full of flavor. Customizable with your favorite veggies and noodles!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp oil
- 1 tbsp red curry paste
- 4 cloves garlic (minced)
- ½ tbsp ginger (minced)
- 1 onion (sliced)
- ½ carrot (finely sliced)
- 1 bell pepper (sliced into bite-sized pieces)
- 4 cups water
- 1 chicken bouillon cube
- ½ tbsp fish sauce
- 1 tsp sugar
- ground pepper (to taste)
- 1 large chicken breast (sliced)
- ½ cup mushrooms (use any type you have)
- a handful of Chinese cabbage (roughly chopped)
Instructions
- 1
Prep ingredients: Thinly slice the chicken. Slice the onion, carrot, bell pepper, and mushrooms. Roughly chop the Chinese cabbage. Mince the garlic and ginger.
- 2
Cook curry paste: Heat oil in a pot over medium heat. Add red curry paste and stir-fry for about 30 seconds until fragrant.
- 3
Add aromatics: Add garlic and ginger and cook briefly, about 30 seconds, stirring so they don’t burn.
- 4
Add vegetables: Add onion, carrot, and bell pepper. Stir-fry until slightly softened.
- 5
Add broth: Pour in water and add the chicken bouillon cube. Season with fish sauce, sugar, and pepper. Stir until dissolved and bring to a gentle boil.
- 6
Cook chicken: Add the chicken and simmer for 3–4 minutes, until just cooked through.
- 7
Finish: Add mushrooms and Chinese cabbage. Simmer until the cabbage wilts and mushrooms are tender. Serve hot.