Yellow Curry Chicken Rice Soup
Warm up with a comforting bowl of Yellow Curry Chicken Rice Soup, a vibrant fusion of creamy coconut milk, aromatic yellow curry paste, and tender chicken thighs. This hearty soup is packed with jasmine rice, colorful vegetables like carrots, red bell peppers, and onions, and infused with fresh ginger, garlic, and a splash of lime juice for a zesty finish. Seasoned with fish sauce and a touch of brown sugar, this dish strikes the perfect balance of savory and slightly sweet flavors. Ready in just 45 minutes, it's an ideal one-pot meal for cozy weeknight dinners. Garnished with fresh cilantro, this flavorful soup is a delicious way to elevate your soup game while enjoying the warming essence of Thai-inspired cuisine.
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Recipe Information
Ingredients
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons yellow curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 1 large (diced) carrot
- 1 medium (diced) red bell pepper
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 1 tablespoon (grated) ginger
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon (freshly squeezed) lime juice
- 2 tablespoons neutral oil (e.g., vegetable oil)
- 0.25 cup (chopped) cilantro leaves
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) ground black pepper
Instructions
Heat the neutral oil in a large pot over medium heat.
Add the diced onion and carrot, and sauté for 3-4 minutes until softened.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the yellow curry paste to the pot, stirring it into the vegetables for 1-2 minutes to release its aroma.
Pour in the chicken broth and coconut milk, stirring to combine.
Add the diced red bell pepper and chicken thighs to the pot. Season with salt and ground black pepper.
Bring the soup to a gentle simmer and cook for 15 minutes, or until the chicken is fully cooked through.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the cooked jasmine rice, fish sauce, and brown sugar.
Let the soup simmer for an additional 5 minutes to heat through and allow the flavors to meld.
Turn off the heat and stir in the freshly squeezed lime juice.
Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
Ladle the soup into bowls and garnish with chopped cilantro leaves.
Serve warm and enjoy your comforting bowl of Yellow Curry Chicken Rice Soup!
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6099 mg | 265% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 48.3 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 355 mg | 27% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3592 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
