Imagine a soul-warming soup that transports you straight to the vibrant streets of Thailand with just one spoonful! This Green Curry Chicken Vegetable Soup isn't just a meal—it's a culinary adventure that combines the perfect balance of creamy coconut milk, aromatic green curry paste, and tender chicken with crisp, colorful vegetables. Whether you're a Thai cuisine enthusiast or a curious home cook looking to spice up your dinner routine, this recipe promises to deliver an unforgettable taste experience that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 2 tablespoons green curry paste
- 1 can coconut milk
- 2 cups chicken broth
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 tablespoon fish sauce
- Fresh basil for garnish
Instructions
- Prepare all ingredients by dicing chicken breast into bite-sized cubes, slicing bell pepper, and washing snap peas.
- Heat a large pot over medium-high heat and add a small amount of oil to prevent sticking.
- Add green curry paste to the pot and cook for 1-2 minutes, stirring constantly to release its aromatic oils and prevent burning.
- Add diced chicken to the pot and sauté until the exterior turns white and begins to brown slightly, approximately 3-4 minutes.
- Pour in coconut milk and chicken broth, stirring to combine and ensure curry paste is fully incorporated.
- Bring the mixture to a gentle simmer and reduce heat to medium-low, cooking for approximately 10-12 minutes until chicken is fully cooked.
- Add sliced bell peppers and snap peas, cooking for an additional 3-4 minutes until vegetables are tender-crisp.
- Stir in fish sauce to enhance the depth of flavor and balance the curry's spiciness.
- Taste and adjust seasoning as needed, adding salt or additional curry paste if desired.
- Remove from heat and garnish with fresh basil leaves before serving hot.
Tips
- For maximum flavor, use fresh green curry paste from an Asian grocery store instead of pre-packaged versions.
- Ensure your chicken is cut into uniform bite-sized pieces to guarantee even cooking and consistent texture.
- Don't rush the curry paste cooking stage—those 1-2 minutes of stirring help release deep, complex flavors.
- Use full-fat coconut milk for a richer, more authentic Thai soup consistency.
- If you prefer extra heat, add a few fresh Thai chili peppers or increase the green curry paste quantity.
- Fresh basil is crucial—add it just before serving to preserve its bright, aromatic qualities.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Let the soup rest for 5-10 minutes after cooking to allow flavors to meld together perfectly.
Nutrition Facts
Calories: 337kcal
Carbohydrates: 9g
Protein: 40g
Fat: 17g
Saturated Fat: 12g
Cholesterol: 93mg
