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Wondrous 30-Minute Thai Curry Soup to Spice Up Monday Night

30-Minute Thai Curry Soup to Spice Up Monday Night
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Spice up your Monday night with this quick and flavorful Thai Curry Soup. It’s a perfect weeknight meal, blending bold Thai flavors with minimal effort. Amelia and Jacob share this tested recipe from their Taste Portfolio—a project of planning meets intuition.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste (adjust to your spice preference)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups chicken broth
  • 1 cup sliced mushrooms
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • 1/2 cup fresh cilantro, chopped (for garnish)
  • Cooked rice or noodles (optional, for serving)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  2. Add the chopped onion to the pot and cook until softened, about 3 minutes.
  3. Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  4. Add the red curry paste. Cook, stirring constantly, for 1 minute to toast the spices.
  5. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.
  6. Add the sliced mushrooms and red bell pepper. Simmer for 5 minutes until vegetables are tender-crisp.
  7. Return the cooked chicken to the pot. Stir in the fish sauce and brown sugar. Heat through for 2 minutes.
  8. Remove the soup from the heat. Stir in the fresh lime juice.
  9. Taste and adjust seasonings if needed. Serve hot, garnished with fresh cilantro. Serve over rice or noodles if desired.

Notes

  • For a vegetarian option, substitute tofu or extra vegetables for the chicken.
  • If you prefer a spicier soup, add a pinch of red pepper flakes with the curry paste.
  • Jacob suggests tasting the broth before adding the lime; the balance of sweet, salty, and sour is key.
  • This soup tastes even better the next day.

Nutrition

Find it online: https://tasteportfolio.com/30-minute-thai-curry-soup-monday-night-recipe/