My Thai Chicken Curry Soup is warm, comforting, and packed with vibrant flavour and just what we needed today. It’s the perfect balance of creamy, spicy, and aromatic goodness, bringing together tender chicken, rich coconut broth, and fragrant spices in every spoonful. We loved it we hope you will too.
What are your favourite soups? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Large saucepan
- Tablespoon
Ingredients
- Chicken x 500g
- Onion x 1
- Garlic x 2 cloves
- Ground ginger x 1 – 2 tsps
- Red curry paste x 1 – 2 tbsps
- Yellow pepper x 1
- Carrot x 1
- Green beans x 1 handful
- Chicken stock x 800mls
- Coconut cream x 100mls
- Salt and pepper to taste
- Noodles x 300g (your chioce)
- Fresh coriander x 1 handful
Method
- Peel and slice the carrot lengthways into thin batons.
- Cut the top from the pepper.
- Remove the core and the stalk.
- Slice the pepper into thin strips.
- Cut the top and the bottom from the onion and remove the outer layer.
- Put the onion on one of the cut sides and slice it in half.
- Next slice the onion and set these ingredients to one side.
- Now squash the garlic under the blade of knife and remove the skin.
- Slice the garlic cloves and set these ingredients aside.
- Cut the chicken breasts into 1 inches pieces.
- Put a large pan on a high heat and add oil.
- Spread the oil around the base of the pan as evenly as possible with the plastic brush.
- When the pan is hot, add in the onions and fry until they start to soften.
- Now add in the garlic and fry for a further minute or so.
- When you can start to smell the garlic and it starts to turn slightly golden brown add in the carrots and red pepper.
- Fry for a further few minutes.
- Add in the chicken and fry until the chicken is golden brown.
- Next spoon in the red curry paste and the ground ginger.
- Mix these ingredients in.
- Pour over the chicken stock and coconut cream.
- Bring it to the boil.
- Put the green beans in and bring the soup to the boil again.
- Turn the heat down and leave to simmer for about 10 minutes.
- Add salt and pepper to taste.
- Put in the noodles and cook as per the packet instructions.
- Then serve and enjoy.
Whether you’re looking for a quick weeknight dinner or something a little special to impress, this recipe is simple, satisfying, and full of bold, delicious taste. I’d love to hear what you think if you give it a try. Plus don’t forget to share your creations and tag me!
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