Thai Curry Chicken Soup

This Thai curry chicken soup recipe is a warmly spiced and creamy, protein-packed soup. Rich coconut milk balances the red curry spice, and the crisp peppers add a nice texture to the soup.

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 707kcal

Author Sharon Rhodes

Ingredients

2 cans coconut milk 14-ounce cans
2-3 tbsp Thai red curry paste
1 bell pepper *cut into thin strips
2 cups broth *chicken or vegetable
3 cups cooked and shredded chicken
1 can chickpeas, drained 14-ounce can
¼ cup thinly sliced green onions
1 lime *cut into wedges

Instructions

In a large pot, over medium heat, pour in the coconut milk and stir in the red curry paste until smooth.
Add in the thinly sliced peppers and stir well.
Pour in the broth, bring to a boil, then reduce to a simmer.
Add in the cooked and shredded chicken and the chickpeas, and simmer at least 20 minutes.
Top each serving with sliced green onions and stir. Serve warm with lime wedges.

Notes

To Store: Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. The flavors actually develop more after a couple of days in the refrigerator, so leftovers are super delicious.

To Freeze: Coconut milk actually freezes really well. Store the cooled soup in a freezer-safe container for up to 3 months. Remember that soup can expand in the freezer, so leave a little room at the top!

To Reheat: Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth if it is too thick.

Nutrition