This one-pot Thai Chicken Curry Soup features seared chicken in a creamy coconut red curry broth with mushrooms, kale, bell peppers, and rice noodles, topped with lime and peanuts. It’s the ultimate weeknight comfort food – healthier than takeout and packed with authentic Thai flavors!
Thai chicken curry soup (with noodles, red bell peppers, and mushrooms) – in a bowl.
30-Minute Thai Chicken Coconut Curry Soup
This Thai-inspired coconut curry soup is loaded with tender chicken, shiitake mushrooms, red bell pepper, and your favorite greens (kale, bok choy, or spinach). I serve it over gluten-free rice noodles (or mung bean vermicelli) and top it with peanuts, fresh lime, and herbs. It’s a super flexible recipe: you can use leftover cooked chicken, cook the chicken in the broth, or use rotisserie chicken.
I love making this chicken curry soup year-round – it’s cozy enough for fall/winter comfort food, and it’s bright with lime and basil, so it still works in spring. And if you’re looking for more Thai-inspired recipes, don’t miss my Thai Coconut Curry Salmon, my super popular Thai Shrimp Soup, and Thai Chicken Meatballs.
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