Easy Thai Chicken Curry Soup Recipe
If you’re on the hunt for a bowl of pure comfort, look no further than this Easy Thai Chicken Curry Soup. Bursting with flavor and perfectly creamy, this soup weaves together tender chicken, sweet and crunchy veggies, bold spices, and silky coconut milk in every spoonful. It’s the kind of weeknight dinner that feels a little magical: vibrant colors, dreamy aromas, and deeply satisfying tastes, all ready in just about thirty minutes. Whether you’re craving something cozy after a long day or want to impress friends with your Thai-inspired cooking skills, this bowl has you covered.
Ingredients You’ll Need
You only need a handful of essential ingredients to capture all the lush flavors and comfort of Easy Thai Chicken Curry Soup. Every ingredient brings something important to the party, whether adding texture, richness, a little tang, or that signature Thai kick. Here’s what you’ll need and why each one matters:
- Coconut oil: Adds a subtle richness and is the ideal base for sautéing your aromatics.
- Yellow onion: Provides gentle sweetness and depth as it softens in the oil.
- Garlic cloves: A classic for a reason—garlic brings that hard-to-beat savory note.
- Freshly grated ginger: Adds lively warmth and a bit of zing for balance.
- Red curry paste: Powers the soup with bold spice and the authentic flavors you love in Thai dishes.
- Chicken broth: Delivers body and savory complexity, making every spoonful deeply satisfying.
- Coconut milk (full-fat): Gives the soup that irresistible creamy texture and slight natural sweetness.
- Fish sauce: Essential for that distinctive umami kick and authentic Thai undertones.
- Brown sugar: Balances the heat and acidity with a subtle layer of sweetness.
- Cooked shredded chicken: Makes this soup hearty and filling—rotisserie chicken works like a charm!
- Red bell pepper: Brings vibrant color and mellow, sweet crunch to every bite.
- Shredded carrots: Add a gentle earthiness and appealing texture.
- Baby spinach or chopped kale: Delivers a flash of green and a fresh, slightly earthy flavor.
- Lime juice: Brightens everything and ties all those big flavors together.
- Fresh cilantro and lime wedges (for garnish): These lift the dish with extra freshness at the end.
- Cooked rice or rice noodles (optional): For an even heartier meal, stir in or serve with your favorite base.
How to Make Easy Thai Chicken Curry Soup
Step 1: Sauté the Aromatics
Start by heating the coconut oil in a large pot over medium heat. When it shimmers, toss in the diced onion and let it cook gently for 3 to 4 minutes. Stir often until the onion turns soft and lightly translucent—the aroma at this stage is worth savoring! Next, add the garlic and freshly grated ginger, letting them sizzle in the pot for another minute. You want everything to become fragrant, but not browned.
Step 2: Add the Curry Paste
Spoon in the red curry paste and stir well, making sure to coat all those beautiful aromatics. This quick “fry” of the paste helps bloom its flavor, unlocking deep spice and subtle heat. Now, things are starting to smell like your favorite Thai restaurant!
Step 3: Build the Brothy Base
Pour in the chicken broth and coconut milk, and then stir in the fish sauce and brown sugar. The soup will instantly take on a rich, golden color. Bring everything to a gentle simmer—just enough heat so bubbles lazily pop at the surface—and let it cook for 5 minutes. This is where the flavors begin to mingle and deepen.
Step 4: Add Chicken and Vegetables
Toss in your cooked shredded chicken, red bell pepper, and shredded carrots. Keep the pot on a gentle simmer for about 10 minutes, just until the peppers and carrots soften and the soup becomes beautifully fragrant. Stir occasionally to make sure nothing sticks—and to soak up the anticipation!
Step 5: Finish with Greens and Lime
Finally, add the baby spinach (or kale) and lime juice. Stir until the greens just wilt into the soup’s warmth. Take a quick taste and adjust seasoning if you’d like—maybe an extra pinch of salt or a dash more lime juice. Your Easy Thai Chicken Curry Soup is now ready to ladle into bowls!
How to Serve Easy Thai Chicken Curry Soup
Garnishes
A generous sprinkle of fresh cilantro and a few lime wedges right before serving make this Easy Thai Chicken Curry Soup truly pop with color and zippy freshness. You can also toss on sliced green onions or a drizzle of chili oil if you want a little extra flair.
Side Dishes
This soup is plenty satisfying on its own, but it also loves company! Serve with a side of jasmine rice, steamed brown rice, or pile it over cooked rice noodles for a more filling meal. Warm naan or a thick slice of rustic bread is perfect for soaking up every last drop.
Creative Ways to Present
For a fun twist, let everyone customize their own bowls. Set out small dishes of extra lime wedges, chopped chilies, crushed peanuts, or even a spoonful of chili garlic sauce. You can even serve smaller portions as a starter for a Thai-inspired dinner party!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Store any cooled Easy Thai Chicken Curry Soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making next-day soup even more irresistible.
Freezing
To freeze, let the soup cool completely, then ladle into freezer-safe containers. Leave about an inch for expansion. Freeze for up to 2 months. When you’re ready for a quick meal, thaw it overnight in the fridge or gently in a sink of cool water.
Reheating
Warm refrigerated or thawed soup slowly in a saucepan over medium heat, stirring gently so the coconut milk stays creamy and the chicken heats through evenly. If it gets a bit thick, add a splash of chicken broth or water to thin to your preferred consistency.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap out the chicken broth for vegetable broth and use tofu instead of shredded chicken. You may also want to use a vegetarian fish sauce substitute or soy sauce for that savory note.
What kind of curry paste works best?
Red curry paste is the star in this recipe, but you can experiment with yellow or green curry pastes to adjust the heat and flavor profile. Just remember, different brands vary in spiciness, so taste as you go.
Is Easy Thai Chicken Curry Soup spicy?
The level of spice really depends on how much curry paste you use and your brand of paste! Start with two tablespoons, then add more for extra heat if you prefer. If you’re sensitive to spice, use just one tablespoon for a milder soup.
Can I add other vegetables?
Definitely! This is a flexible recipe. Feel free to add mushrooms, snap peas, baby corn, or zucchini for extra color and crunch. Just keep an eye on cooking times so your veggies stay crisp-tender.
What’s the best way to use rotisserie chicken for this soup?
Rotisserie chicken is a shortcut dream for Easy Thai Chicken Curry Soup! Simply shred the cooled meat, discarding the skin, and stir it in as directed. It saves time and adds amazing flavor and tenderness to the soup.
Final Thoughts
There’s just something about a homemade bowl of Easy Thai Chicken Curry Soup that can turn any day around. It’s nourishing, full of lively flavors, and surprisingly easy to whip up, even when you’re short on time. I hope you give this recipe a try—your kitchen (and everyone who tastes it!) will thank you.
Print
Easy Thai Chicken Curry Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Thai Chicken Curry Soup is a comforting and flavorful dish that is perfect for a cozy night in. Creamy coconut milk, aromatic red curry paste, and tender chicken come together with vibrant veggies to create a satisfying meal that’s bursting with Thai-inspired flavors.
Ingredients
Main Soup:
- 1 tablespoon coconut oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 (14-ounce) can coconut milk (full-fat)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Additional Ingredients:
- 2 cups cooked shredded chicken
- 1 red bell pepper (thinly sliced)
- 1 cup shredded carrots
- 1 cup baby spinach or chopped kale
- 1 tablespoon lime juice
- Fresh cilantro and lime wedges for garnish
- Cooked rice or rice noodles for serving (optional)
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté diced onion in coconut oil until softened.
- Add aromatics: Stir in garlic and ginger, cooking until fragrant.
- Incorporate curry paste: Add red curry paste and coat the aromatics.
- Add liquids: Pour in chicken broth and coconut milk, then stir in fish sauce and brown sugar. Simmer for 5 minutes.
- Add chicken and vegetables: Mix in shredded chicken, bell pepper, and carrots. Simmer for 10 more minutes.
- Finish soup: Stir in spinach, lime juice, and adjust seasoning. Serve hot garnished with cilantro and lime wedges. Serve with rice or noodles if desired.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice level by adding more or less curry paste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 7g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 60mg
