Easy Thai Curry Chicken Soup Recipe
If you’ve been craving big, bold flavors without spending hours in the kitchen, this Easy Thai Curry Chicken Soup is about to become your cozy-night-in hero. Creamy coconut milk and punchy red curry paste create a soul-warming broth, while tender chicken, crisp bell peppers, and pops of fresh herbs take each spoonful right to the streets of Bangkok. From prep to table in just 30 minutes, this soup delivers all the spice, comfort, and color you could want — plus, it’s as easy as they come and perfect for a weeknight or a special gathering. Dive into a bowl and let your senses travel!
Ingredients You’ll Need
Gathering the right ingredients is half the fun—each one plays a starring role, bringing delicious depth, contrast, and a rainbow of color to your bowl. Here’s everything you need for this Easy Thai Curry Chicken Soup, along with my favorite quick tips for making the flavors pop:
- Coconut oil: Adds a subtle, tropical richness and helps develop all the aromatics beautifully.
- Onion: Forms a sweet, mellow base once sautéed; yellow or sweet onions work best.
- Garlic: Essential for its earthy, savory punch—freshly minced for the biggest boost of flavor.
- Fresh ginger: Gives zingy brightness and warmth; grate it right into the pot for max impact.
- Red curry paste: This vibrant paste brings both heat and that classic Thai flavor—adjust more or less for your preferred spice level.
- Low-sodium chicken broth: Keeps the soup light but savory, so you control the saltiness.
- Full-fat coconut milk: Go for the can! It makes the broth luxuriously creamy and authentically Thai.
- Cooked, shredded chicken: Rotisserie chicken is your shortcut—tender, flavorful, and ready in no time.
- Red bell pepper: Sliced thin for sweet crunch, plus a pop of vibrant color.
- Shredded carrots: Subtle sweetness and chew; pre-shredded carrots make things even simpler.
- Fish sauce (optional): For ultimate umami depth, but skip or substitute if you need a vegetarian option.
- Soy sauce or tamari: Balances saltiness; use tamari for a gluten-free soup.
- Brown sugar: Just a touch smooths out the spice and deepens the broth’s sweetness.
- Lime juice: Fresh-squeezed is the secret for vibrant, zesty acidity right at the end.
- Fresh cilantro: Chopped and sprinkled on top for herbal brightness in every bite.
- Green onions: Thinly sliced for that gentle crunch and a pop of green color.
- Optional toppings: Try extra lime wedges, chili flakes, and more fresh cilantro to make your bowl truly your own.
How to Make Easy Thai Curry Chicken Soup
Step 1: Sauté the Aromatics
Start by heating coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3 to 4 minutes until it turns soft and translucent—this lays the sweet, mellow foundation. Then stir in the minced garlic and grated ginger, letting them sizzle for about 30 seconds until their intoxicating fragrance fills your kitchen. This trio is what gives the soup that irresistible depth and warmth.
Step 2: Bloom the Curry Paste
Now, spoon in the red curry paste. Stir well to mix it with the aromatics, letting the paste cook for a minute or so. This blooming step is the magic trick: the spices and chili flavors unlock and mingle with the oil, giving your Easy Thai Curry Chicken Soup that signature kick and beautiful reddish hue.
Step 3: Simmer the Broth
Pour in the chicken broth and give everything a good stir. Bring the mixture to a gentle simmer—this is when the flavors begin to marry and the broth takes on that inviting, mouthwatering aroma. Let it cook for just a minute or two while you prep your next ingredients.
Step 4: Add Coconut Milk, Chicken, and Veggies
With your broth gently bubbling, stir in the full-fat coconut milk for creamy richness. Add the cooked, shredded chicken, red bell pepper, and shredded carrots. Let it all simmer together, uncovered, for about 10 to 15 minutes. The chicken absorbs all that spicy coconut goodness, the vegetables turn subtly tender-crisp, and the whole kitchen smells absolutely divine!
Step 5: Finish with Seasonings and Lime
Time to punch up the flavor! Stir in the fish sauce (if using), soy sauce or tamari, brown sugar, and fresh lime juice. Give your soup a little taste and adjust—more lime for tang, more soy for salt, a pinch more sugar if you like things smooth. This is when your Easy Thai Curry Chicken Soup truly comes alive with layers of taste.
Step 6: Serve and Garnish
Ladle the hot soup into bowls and don’t be shy with the toppings. Scatter over lots of fresh cilantro, green onions, and extra lime wedges. Sprinkle with chili flakes if you love a little extra heat. Each bowl will look and taste utterly inviting!
How to Serve Easy Thai Curry Chicken Soup
Garnishes
Garnishing isn’t just for looks—it adds freshness, crunch, and customizable heat. Top your Easy Thai Curry Chicken Soup with lots of chopped fresh cilantro, green onions, a squeeze of extra lime, and a pinch of chili flakes. For guests, set out a platter of toppings and let everyone build their perfect bowl.
Side Dishes
This soup shines as a main course, but it’s even better with a few thoughtfully paired sides. Serve it alongside jasmine rice for something extra hearty, or toss in a scoop of cooked rice noodles right in the bowl. A crisp cucumber salad or Thai spring rolls complete the meal with a refreshing crunch or dip.
Creative Ways to Present
Have fun with your presentation! Ladle the soup into colorful bowls for an eye-catching effect or serve in large mugs for a cozy soup-and-stroll vibe. Add a swirl of coconut milk on top or arrange a little cilantro bouquet for that restaurant-style flair. This Easy Thai Curry Chicken Soup is as beautifully customizable as it is delicious!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Easy Thai Curry Chicken Soup to room temperature, then store in airtight containers in the fridge. It’ll keep beautifully for up to three days, and the flavors deepen overnight—making the next day’s lunch even more exciting and comforting.
Freezing
You can absolutely freeze this soup! Transfer cooled soup to freezer-safe containers, leaving space for expansion. It will keep for up to two months. For the best results, freeze without toppings or delicate herbs and add those fresh after reheating.
Reheating
To reheat, simply warm the soup in a saucepan over medium-low heat, stirring gently until hot. If you’ve frozen it, let it defrost in the fridge overnight first. Add fresh cilantro, extra lime, and a dash of soy or fish sauce after reheating to brighten up the flavors.
FAQs
Can I make Easy Thai Curry Chicken Soup with other proteins?
Definitely! Swap the shredded chicken for cooked shrimp, tofu, or even thinly sliced beef. Just adjust the simmering time to ensure your protein stays tender and not overcooked. The soup base is deliciously versatile!
How spicy is this Easy Thai Curry Chicken Soup?
With the amount of red curry paste listed, it lands at a mild-to-medium spice level. If you prefer things milder, start with a little less curry paste and add more to taste; for extra heat, toss in chili flakes or use a spicier curry paste.
Is there a vegetarian or vegan version?
Absolutely! Use vegetable broth instead of chicken, swap out the chicken for tofu or extra veggies, and skip the fish sauce or replace it with a dash of extra soy sauce. Coconut milk keeps it creamy and satisfying for plant-based eaters.
Can I add noodles or rice to this soup?
Yes, this soup loves carbs! Stir in cooked rice noodles or jasmine rice right before serving for a heartier meal. Be sure to serve immediately if using noodles so they don’t get too soft sitting in the broth.
What curry paste brands do you recommend for Easy Thai Curry Chicken Soup?
Thai Kitchen and Maesri are widely available and deliver great authentic flavor. If you love experimenting, try different brands or even homemade red curry paste—each brings a unique nuance to your Easy Thai Curry Chicken Soup.
Final Thoughts
If you’re looking for a dish that hits all the notes—comfort, spice, creaminess, and simplicity—this Easy Thai Curry Chicken Soup is my go-to pick, and it just might become yours too. Give it a try the next time you want a meal that feels both special and refreshingly easy; I can’t wait to hear how it lights up your table and warms up your weeknights!
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Easy Thai Curry Chicken Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful Easy Thai Curry Chicken Soup that brings together the aromatic flavors of Thai cuisine in a warm and satisfying bowl. This soup is creamy, slightly spicy, and packed with tender chicken and crunchy vegetables.
Ingredients
For the Soup:
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups low-sodium chicken broth
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 tablespoon fish sauce (optional)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1–2 green onions, sliced
Optional Toppings:
- lime wedges
- chili flakes
- extra cilantro
Instructions
- Saute Aromatics: In a large pot, heat coconut oil and saute onion until softened. Add garlic, ginger, and red curry paste.
- Add Broth and Coconut Milk: Pour in chicken broth, bring to a simmer, then add coconut milk and remaining soup ingredients.
- Simmer: Let soup simmer for 10–15 minutes to blend flavors.
- Season and Serve: Stir in fish sauce, soy sauce, brown sugar, and lime juice. Adjust seasoning and serve hot with garnishes.
Notes
- For a heartier soup, add cooked rice noodles or jasmine rice.
- You can swap red curry paste for green or yellow curry paste based on your heat preference.
- Leftovers store well for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 60 mg
