Ingredients:

• 400g Chicken Breast, diced
• 400ml Coconut Milk
• 1 Onion, chopped
• 3 tbsp Red Curry Paste
• 1 Litre Chicken Stock
• 200g Mushrooms, sliced
• 2 tbsp Vegetable Oil
• 2 tbsp Fish Sauce
• 1 tsp Sugar
• 1 Bunch Fresh Coriander, for garnish
• 1 Lime, quartered
• 2 tsp Fresh Ginger, grated
• 1 Red Pepper, diced

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Chop and Slice: Dice the chicken breast into small cubes for even cooking. Chop the onion, slice the mushrooms, dice the red pepper, and grate the fresh ginger. This will make the cooking process much smoother.

Step 2: Sauté the Aromatics

1. Heat the Oil: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, grated ginger, and red curry paste.
2. Sauté the Aromatics: Stir well and cook until the onion is translucent and the mixture is fragrant, about 3-4 minutes. This helps release the flavors of the curry paste and ginger, giving the soup a rich base.

Step 3: Cook the Chicken

1. Add the Chicken: Add the diced chicken breast to the pot. Stir occasionally to ensure the chicken cooks evenly and absorbs the flavors of the curry paste. Cook for about 5-6 minutes, or until the chicken is mostly cooked on the outside but still tender.

Step 4: Add the Coconut Milk and Broth

1. Pour in the Coconut Milk and Stock: Add the coconut milk and chicken stock to the pot, stirring well to combine.
2. Simmer: Bring the mixture to a gentle simmer. This allows the chicken to cook through while developing the soup’s creamy, flavorful base.

Step 5: Add the Vegetables

1. Add the Mushrooms and Red Pepper: Add the sliced mushrooms and diced red pepper to the pot. Stir well to incorporate the vegetables, which add both flavor and texture to the soup.
2. Season: Add the fish sauce and sugar to the pot, stirring to combine. Fish sauce adds a savory umami flavor, while sugar balances the heat of the curry paste.

Step 6: Let it Simmer

1. Simmer Until Tender: Allow the soup to simmer on low to medium heat for about 15-20 minutes. This will let the flavors blend beautifully, and the chicken will become tender and juicy.
2. Taste and Adjust: Taste the soup and adjust seasoning as needed. Add a bit more fish sauce if you want it saltier or more sugar if you prefer a slightly sweeter balance.

Step 7: Serve

1. Garnish: Ladle the soup into bowls, then garnish with fresh coriander and a wedge of lime. The coriander adds freshness, while the lime brings a touch of acidity that brightens the dish.
2. Enjoy! Squeeze the lime juice over the soup just before eating for a zesty kick.

Nutrition Facts (Per Serving):

• Calories: ~320
• Protein: 25g
• Carbohydrates: 10g
• Sugars: 4g
• Fat: 18g
• Fiber: 3g
• Sodium: 850mg

FAQ

1. Can I Use a Different Protein?

• Yes! This recipe works well with shrimp, tofu, or even sliced pork. Adjust the cooking time depending on the protein; for shrimp, reduce cooking time to avoid overcooking.

2. Can I Make This Soup Less Spicy?

• Absolutely. Reduce the amount of red curry paste to 1-2 tablespoons for a milder soup, or use a milder curry paste. Adding extra coconut milk also helps mellow out the heat.

3. Can I Substitute Fish Sauce?

• If you don’t have fish sauce, you can use soy sauce or a few drops of Worcestershire sauce, though the flavor will differ slightly. Fish sauce adds a distinct umami flavor unique to Thai dishes.

4. What Vegetables Can I Add?

• Feel free to customize the vegetables! Baby spinach, bok choy, zucchini, or bell peppers work well in this soup and add extra color and nutrients.

Tips for Making the Perfect Thai Red Curry Chicken Soup

1. Choose Quality Curry Paste: Thai red curry paste comes in varying levels of quality and spice. Look for authentic Thai brands for the best flavor, or make your own if you’re adventurous.
2. Balance the Flavor: Taste throughout the cooking process and adjust. The balance between salty (fish sauce), sweet (sugar), spicy (curry paste), and sour (lime) is crucial for authentic Thai flavors.
3. Serve Fresh with Lime: The lime is essential for adding a pop of freshness that balances the coconut milk’s richness. Don’t skip it!

Storage Tips

This soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it over medium heat on the stovetop, stirring occasionally. The soup can also be frozen for up to 2 months, but keep in mind that the coconut milk may separate slightly when thawed. Stir well while reheating to restore its creamy texture. If freezing, omit the coriander and lime and add them fresh before serving.

Conclusion

Thai Red Curry Chicken Soup is a delicious, nourishing dish that brings a taste of Thai cuisine right to your kitchen. With creamy coconut milk, tender chicken, and a burst of spice, it’s a versatile recipe that’s perfect for any season. The dish’s layers of flavor make it a memorable meal that’s surprisingly easy to prepare. Garnish with coriander and lime, and you have a soup that’s as visually appealing as it is tasty.

This dish is a must-try for anyone who loves the unique, bold flavors of Thai cuisine. Share it with family or friends, or enjoy it on your own for a comforting meal. Give this recipe a try, and let each spoonful transport you straight to the heart of Thailand.