This one-pot Thai Hen Curry Soup options seared hen in a creamy coconut crimson curry broth with mushrooms, kale, bell peppers, and rice noodles, topped with lime and peanuts. It is the last word weeknight consolation meals – more healthy than takeout and filled with genuine Thai flavors!

30-Minute Thai Hen Coconut Curry Soup

This Thai-inspired coconut curry soup is loaded with tender hen, shiitake mushrooms, crimson bell pepper, and your favourite greens (kale, bok choy, or spinach). I serve it over gluten-free rice noodles (or mung bean vermicelli) and high it with peanuts, recent lime, and herbs. It is an excellent versatile recipe: you should utilize leftover cooked hen, cook dinner the hen within the broth, or use rotisserie hen.

I really like making this hen curry soup year-round – it is cozy sufficient for fall/winter consolation meals, and it is vibrant with lime and basil, so it nonetheless works in spring. And in case you’re searching for extra Thai-inspired recipes, do not miss my Thai Coconut Curry Salmon, my tremendous in style Thai Shrimp Soup, and Thai Hen Meatballs.

Elements and Substitutions

• Hen breasts: I exploit boneless skinless for fast cooking and lean protein; sub thighs for juicier, fattier chew in case you want darker meat. You can even use leftover cooked hen or rotisserie hen.
• Thai crimson curry paste: It is a staple of Thai cooking, and I exploit my favourite model – Thai Kitchen. It’s extremely gentle, which suggests most individuals will be capable of eat this Thai coconut hen soup, as it is not overly spicy.
• Coconut milk: I used full-fat unsweetened coconut milk. Not solely is it important for creaminess, it additionally makes this Thai soup dairy-free. You should utilize lite coconut milk however the soup shall be thinner.
• Peanut butter: It thickens and provides genuine Thai peanut aptitude (suppose satay), mixing seamlessly right here. I whisk in clean, pure PB for a no-grit texture.
• Fish sauce is one other staple ingredient of Thai cooking; it provides saltiness and that deep umami taste. Swap: extra soy/tamari if fish sauce is not an possibility; or use vegan fish sauce.
• Noodles: Use rice noodles or Mung bean vermicelli.
• Veggies (bell pepper, shiitake, kale): You can even use yellow/orange bell pepper or thin-sliced carrots/snap peas. Swap shiitake mushrooms with cremini, portobello, oyster, or enoki. You should utilize bok choy, Swiss chard, or spinach as a substitute of kale.
• Notice: The picture under exhibits all of the components you want (labeled!). Additionally, you will see the whole ingredient record (with quantities) and the recipe directions on the backside of this submit.

How you can Serve Thai Hen Soup

• Traditional bowl: Add cooked rice noodles or mung bean vermicelli to the bowl, ladle sizzling Thai coconut hen soup over, and high with basil, scallions, peanuts, and lime.
• Rice aspect: Serve the broth over steamed jasmine rice for a heartier bowl. You can even make my cilantro-lime black bean rice.
• Conventional toppings: Add a handful of bean sprouts or a sprinkle of fried shallots for texture. Prime with additional peanuts, scallions, lime wedges, and recent herbs (like Thai basil or cilantro).
• Salad: Serve with my crunchy Asian salad or seaweed salad.

My Prime 2 Funds-Pleasant Suggestions

• Swap hen breasts for thighs or canned chickpeas to chop protein prices with out skimping on taste.
• Purchase cheaper veggies: Use inexpensive cremini or child bella mushrooms as a substitute of shiitake and use frozen spinach over recent kale – that may save as much as 30% on veggies.

My Prime 3 Cooking Suggestions

• Whisk peanut butter easily: Heat it barely first, then whisk it steadily into the broth to keep away from clumps and create that restaurant-quality velvety texture.
• Add veggies late: Toss in bell peppers and kale final to maintain their crunch and colour – overcooking turns them mushy, ruining the recent distinction.
• Stability flavors on the finish: Style after lime; I all the time add additional fish sauce for umami – adjusting post-simmer ensures it is not too candy or bland.

Extra Thai Recipes

• Thai Shrimp Soup
• Thai Hen Meatballs
• Thai Duck Curry
• Thai Basil Beef
• Thai Coconut Curry Salmon
• Banana Coconut Curry Shrimp

Should you made this Thai hen soup or have any questions, I’d love to listen to from you within the feedback under.

How you can Make Thai Hen Soup (Step-by-Step Photographs & Suggestions)

• Cook dinner noodles: Boil mung bean vermicelli 3-4 minutes till al dente. Drain, toss with a couple of drops of oil (to forestall clumping); put aside. (Tip: Preserve noodles separate from broth for the perfect leftovers.)
• Sear hen: Season with salt, pepper, paprika. Warmth oil in a Dutch oven (med-high); sear 6-8 minutes till browned. Switch to a plate. (Tip: Use a large pot and keep away from crowding for higher browning.)

• Cook dinner onion, ginger, garlic, and curry paste: Scale back to medium. Add onion with a splash of broth to deglaze; sauté 2-3 minutes. Stir in ginger/garlic 30 seconds, then curry paste 1-2 minutes.

• Make coconut broth: Whisk in broth and coconut milk till crimson curry paste dissolves. Whisk in peanut butter till clean.
• Add mushrooms, fish sauce, soy, and brown sugar. Return hen (and juices). (Tip: For a silky emulsion, whisk PB with a ladle of sizzling broth first; hold the warmth light after including coconut milk to forestall splitting.)

• Simmer the hen & add veggies: Gently simmer 8-10 minutes till hen is cooked. Add bell pepper and kale/spinach; simmer 3-4 minutes till tender-bright. (Tip: Add greens on the finish to maintain colour; slice peppers skinny for crisp-tender texture.)
• Remaining touches: Off warmth, stir in lime juice. Modify seasonings: add extra fish sauce for salt, extra lime for acidity, a pinch of sugar for stability.

• Serve: Divide drained, cooked noodles between bowls. Ladle soup over high; garnish with Thai basil, scallions, peanuts, and (non-obligatory) chili oil.