Yellow Curry Chicken Thai Soup
Indulge in the creamy, aromatic flavors of this Yellow Curry Chicken Thai Soup, a comforting one-pot dish that’s brimming with bold spices and hearty ingredients. Tender chicken thighs are simmered in a velvety coconut milk base infused with yellow curry paste, garlic, and ginger for a rich, fragrant broth. Bright bursts of flavor from lime juice and fish sauce harmonize with tender baby potatoes and carrots, while fresh cilantro adds a vibrant finish. Ready in under an hour, this easy-to-make Thai soup is perfect for weeknight dinners or cozy gatherings. Customize the spice level with optional red chili flakes and serve with lime wedges for a zesty twist. This warming bowl of goodness is a must-try for fans of Thai cuisine and those seeking a flavorful comfort food experience!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tbsp yellow curry paste
- 1 14 oz can coconut milk
- 4 cups chicken broth
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 carrots, sliced
- 8 baby potatoes, quartered
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped
- 2 tbsp vegetable oil
- 0.5 tsp salt
- 0.25 tsp pepper
- 0.5 tsp optional red chili flakes (for extra spice)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, grated ginger, and yellow curry paste. Cook for 1-2 minutes until fragrant.
Add the chicken thighs to the pot and sear for 2-3 minutes per side to lightly brown them.
Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste.
Add the sliced carrots and quartered baby potatoes to the pot.
Stir in the fish sauce, brown sugar, salt, and pepper. If you like extra heat, add the optional red chili flakes.
Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the lime juice and chopped cilantro just before serving.
Taste the soup and adjust the seasoning, adding more salt or lime juice if necessary.
Serve the soup hot in bowls, optionally garnished with extra cilantro or lime wedges on the side.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6171 mg | 268% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 60.0 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 393 mg | 30% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6629 mg | 141% | |
*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.
