Go Back

Thai Chicken Curry Soup

A warm, creamy, and flavorful soup that combines tender chicken, vibrant veggies, and rich coconut milk, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken (breast or thighs) Use your preference
  • 3 tbsp Red curry paste This is essential for flavor
  • 1 can Coconut milk Full-fat is best
  • 4 cups Chicken broth Store-bought or homemade
  • 1 cup Onion, chopped
  • 1 cup Bell pepper, chopped
  • 1 cup Carrots, chopped Clean out your crisper drawer
  • 2 cloves Garlic, minced Fresh is ideal
  • 1 tbsp Ginger, minced Fresh is ideal
  • 1 tbsp Fish sauce Adds depth
  • 2 tbsp Lime juice, fresh Always squeeze fresh if you can
  • 4 oz Rice noodles Optional
  • 1 cup Cilantro, chopped For topping
  • 1 tbsp Green onion, sliced For topping
  • 1-2 tbsp Chili oil or sriracha Only if you love heat

Method
 

Cooking
  1. Start with a big, sturdy pot. Sauté your onion, garlic, and ginger in a splash of oil until they’re soft.
  2. Toss in your red curry paste and whisk it together.
  3. Whisk in your broth and coconut milk.
  4. Drop in the chopped veggies and chicken.
  5. Let it all simmer until the chicken is cooked and veggies are just soft.
  6. Shred or slice the chicken and toss in rice noodles if desired. Let them cook through.
  7. Finish with a splash of fish sauce and squeeze of lime. Adjust salt and lime to taste.
  8. Top with loads of cilantro and a spoonful of chili oil if desired.

Notes

Soup gets even better the next day, so double the batch; freeze leftovers without noodles. Use rotisserie chicken for a quick option.