Easy Thai Chicken Curry Soup Recipe – Thai Special
The Easy Thai Chicken Curry Soup is a vibrant recipe that brings together the bold bite of Thai red curry and the creamy richness of coconut milk in one satisfying bowl. This coconut milk soup features tender chicken, mushrooms, and bell pepper simmered in an aromatic broth with garlic, ginger, and lime. Perfect for a quick dinner, it balances sweet, sour, and spicy flavors to warm you from the inside out without spending hours in the kitchen.
- 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:
In a large pot, heat coconut oil over medium heat.
Add diced onion and sauté for 3–4 minutes until softened.
Stir in garlic and ginger, cook for 1 minute until fragrant.
Add Curry Paste & Liquids:
Stir in the red curry paste and cook for another minute.
Pour in chicken broth and coconut milk, stirring to combine.
Cook Chicken & Vegetables:
Add sliced chicken, bell pepper, and mushrooms to the pot.
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:
Stir in fish sauce, lime juice, and brown sugar (if using).
Taste and adjust seasoning as needed.
Serve:
Ladle into bowls over rice noodles or rice if desired.
Garnish with cilantro, lime wedges, and optional red chilies.
Recipe Notes :
Heat Control: Adjust the amount of red curry paste to suit your spice tolerance—start with less and add more if you like it fiery.
Protein Alternatives: Swap chicken with tofu, shrimp, or even thinly sliced pork for variety.
Serving Over Rice: For a more filling meal, serve the soup with jasmine rice or rice noodles; the broth soaks into them beautifully.
Storage Advice: Leftovers can be refrigerated for up to 3 days. Reheat gently to avoid breaking the coconut milk, and add a touch of water or broth if it thickens too much.
