Description
This comforting Thai Curry Chicken Soup combines rich coconut milk and spicy red curry paste with tender shredded chicken, bell peppers, and chickpeas for a flavorful and hearty meal. Garnished with fresh green onions and lime wedges, it’s easy to prepare and perfect for any day when you crave a warm, exotic dish.
Ingredients
Main Ingredients
- 2 cans (14-ounce each) coconut milk
- 2-3 tablespoons Thai red curry paste
- 1 bell pepper, cut into thin strips
- 2 cups chicken or vegetable broth
- 3 cups cooked and shredded chicken
- 1 can (14-ounce) chickpeas, drained
- ¼ cup thinly sliced green onions
- 1 lime, cut into wedges
Instructions
- Prepare the coconut curry base: In a large pot over medium heat, pour in the coconut milk and stir in the Thai red curry paste until the mixture is smooth and aromatic, allowing the flavors to meld.
- Add bell peppers: Stir in the thinly sliced bell peppers, ensuring they are well coated with the curry mixture for even cooking and flavor infusion.
- Simmer with broth: Pour in the chicken or vegetable broth, bring the soup to a boil, then reduce the heat to a simmer to let it develop deeper flavors.
- Incorporate chicken and chickpeas: Add the cooked shredded chicken and drained chickpeas to the pot. Let the soup simmer for at least 20 minutes to blend the flavors and heat through the ingredients.
- Garnish and serve: Ladle the soup into bowls, top with thinly sliced green onions, stir to mix the garnish in, and serve warm with lime wedges alongside for squeezing over the soup.
Notes
- Storage: Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors enhance after a couple of days.
- Freezing: Coconut milk freezes well; store the cooled soup in a freezer-safe container with some space left at the top for expansion. Freeze for up to 3 months.
- Reheating: Reheat gently over medium-low heat on the stove, stirring occasionally. Add additional broth if the soup thickens too much.