Thai Green Curry Soup

Thai Green Curry Soup

Coconut milk and green curry paste simmer into a fragrant, spicy broth studded with chicken and vegetables.

Total 40 min Makes 4 servings Calories 410/serving

Dietary

Wheat free, Dairy free, Halal

Allergens

Fish

This soup layers green curry paste and coconut milk into a rich, aromatic broth balanced with fish sauce and lime. Chicken, bell peppers, and bamboo shoots make it a satisfying one-bowl meal, while fresh basil and cilantro brighten each spoonful.

Ingredients

  • 1 tablespoon vegetable oil
  • 3 tablespoons green curry paste
  • 2 cans coconut milk (13.5 oz each)
  • 2 cups chicken broth
  • 1 pound boneless skinless chicken breast, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup bamboo shoots, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 kaffir lime leaves
  • 1 lime, juiced
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh cilantro, chopped
  • 1 red chile, thinly sliced (optional garnish)

Method

  1. Heat the vegetable oil in a 6-quart saucepan over medium heat.

  2. Add the green curry paste and cook, stirring constantly, until fragrant, about 1 minute.

  3. Pour in the coconut milk and chicken broth, whisking to dissolve the paste into the liquid.

  4. Bring the mixture to a gentle simmer over medium heat.

  5. Add the sliced chicken and simmer until cooked through, about 8 minutes.

  6. Stir in the bell pepper, bamboo shoots, fish sauce, brown sugar, and kaffir lime leaves.

  7. Simmer until the vegetables are tender, about 5 minutes.

  8. Remove from heat and stir in the lime juice.

  9. Ladle the soup into bowls and top with fresh basil, cilantro, and sliced chile if using.

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    Thai Green Curry Soup

    This soup layers green curry paste and coconut milk into a rich, aromatic broth balanced with fish sauce and lime. Chicken, bell peppers, and bamboo shoots make it a satisfying one-bowl meal, while fresh basil and cilantro brighten each spoonful.

    40 min 4 servings 410 cal

    Ingredients

    • 1 tablespoon vegetable oil
    • 3 tablespoons green curry paste
    • 2 cans coconut milk (13.5 oz each)
    • 2 cups chicken broth
    • 1 pound boneless skinless chicken breast, thinly sliced
    • 1 red bell pepper, thinly sliced
    • 1 cup bamboo shoots, sliced
    • 2 tablespoons fish sauce
    • 1 tablespoon brown sugar
    • 2 kaffir lime leaves
    • 1 lime, juiced
    • 1/2 cup fresh basil leaves
    • 1/4 cup fresh cilantro, chopped
    • 1 red chile, thinly sliced (optional garnish)

    Method

    1. 1

      Heat the vegetable oil in a 6-quart saucepan over medium heat.

    2. 2

      Add the green curry paste and cook, stirring constantly, until fragrant, about 1 minute.

    3. 3

      Pour in the coconut milk and chicken broth, whisking to dissolve the paste into the liquid.

    4. 4

      Bring the mixture to a gentle simmer over medium heat.

    5. 5

      Add the sliced chicken and simmer until cooked through, about 8 minutes.

    6. 6

      Stir in the bell pepper, bamboo shoots, fish sauce, brown sugar, and kaffir lime leaves.

    7. 7

      Simmer until the vegetables are tender, about 5 minutes.

    8. 8

      Remove from heat and stir in the lime juice.

    9. 9

      Ladle the soup into bowls and top with fresh basil, cilantro, and sliced chile if using.