Thai Cuisine

Easy Thai Chicken Curry Soup Recipe – Thai Special

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Easy Thai Chicken Curry Soup Recipe – Thai Special

Easy Thai Chicken Curry Soup is a flavorful, aromatic dish that combines tender chicken with creamy coconut milk, red curry paste, and fresh herbs. With its balance of sweet, spicy, and savory flavors, this Thai-inspired soup comes together quickly and makes for a satisfying meal. Whether you’re craving comfort food or looking for a new weeknight favorite, this soup delivers warmth and bold taste in every spoonful.

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min

For the Soup:

  • 1 tablespoon coconut oil or vegetable oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 4 cups chicken broth
  • 1 (13.5 oz / 400 ml) can coconut milk
  • 2 chicken breasts, thinly sliced or shredded
  • 1 red bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar (optional)

Optional Add-ins:

  • Rice noodles or cooked jasmine rice
  • Baby spinach or Thai basil leaves

For Garnish:

  • Fresh cilantro
  • Lime wedges
  • Sliced red chilies (optional)

Sauté Aromatics:

1

In a large pot, heat coconut oil over medium heat.

2

Add diced onion and sauté for 3–4 minutes until softened.

3

Stir in garlic and ginger, cook for 1 minute until fragrant.

Add Curry Paste & Liquids:

4

Stir in the red curry paste and cook for another minute.

5

Pour in chicken broth and coconut milk, stirring to combine.

Cook Chicken & Vegetables:

6

Add sliced chicken, bell pepper, and mushrooms to the pot.

7

Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes until chicken is fully cooked and vegetables are tender.

Final Touches:

8

Stir in fish sauce, lime juice, and brown sugar (if using).

9

Taste and adjust seasoning as needed.

Serve:

10

Ladle into bowls over rice noodles or rice if desired.

11

Garnish with cilantro, lime wedges, and optional red chilies.

Recipe Notes :

Curry Paste Level : Adjust the amount of red curry paste depending on your heat preference.

Protein Swap : You can substitute chicken with tofu or shrimp for variety.

Creaminess : For a richer texture, use full-fat coconut milk.

Noodles or Rice : Make it heartier by serving with rice noodles or a scoop of jasmine rice.

Storage : Leftovers can be refrigerated for up to 3 days and taste even better the next day!

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