Thai Chicken Curry Soup – A Cozy Bowl of Coconut Comfort with Bold Thai Flavors

There’s something magical about a steaming bowl of soup on a chilly night, especially when it bursts with color, spice, and warmth. The first time I made Thai Chicken Curry Soup, I didn’t expect it to become a weekly staple. But one spoonful of that creamy coconut broth — laced with red curry paste, lime, and tender chicken — and I was hooked. It’s like wrapping yourself in a cozy blanket woven from Southeast Asian flavors.

If you’ve ever wanted to recreate that restaurant-style Thai curry at home but thought it was too complex, this recipe will surprise you. You’ll get all the depth and aroma of traditional Thai cuisine in one simple pot, ready in less than an hour.

What Is Thai Chicken Curry Soup?

Thai Chicken Curry Soup is the perfect blend of comfort and adventure — familiar enough to feel homey, yet exotic enough to transport your taste buds straight to Bangkok. It takes inspiration from Thai coconut-based curries like tom kha gai, combining creamy coconut milk with red curry paste, fresh herbs, and just the right amount of spice.

The beauty of this soup lies in its balance. The sweetness of coconut milk plays against the heat of the curry paste, while lime juice and fish sauce bring brightness and umami depth. Unlike thick curries served with rice, this version leans brothy and soothing — more of a sippable curry. You can enjoy it on its own or pour it over jasmine rice for an extra hearty meal.

Thai Chicken Curry Soup

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• Author: Rasha Annan
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Thai Chicken Curry Soup combines tender chicken, creamy coconut milk, and fragrant red curry paste for a warming, flavorful meal. It’s rich yet light, full of aromatic herbs, and ready in under an hour — perfect for cozy nights or easy weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil or coconut oil

• 1 pound boneless, skinless chicken breasts, thinly sliced

• 2 tablespoons Thai red curry paste

• 1 tablespoon fresh grated ginger

• 3 cloves garlic, minced

• 1 medium onion, finely chopped

• 1 red bell pepper, sliced

• 3 cups low-sodium chicken broth

• 1 can (13.5 oz) coconut milk (full fat or light)

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce or tamari

• 1 tablespoon brown sugar or honey

• Juice of 1 lime

• 1 cup rice noodles or cooked jasmine rice (optional)

• Fresh cilantro, Thai basil, and lime wedges for garnish

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Instructions

• Heat olive or coconut oil in a large pot over medium heat. Add onion and sauté until soft, about 3 minutes.

• Stir in garlic and ginger; cook until fragrant.

• Add red curry paste and cook for 1 minute to release its flavors.

• Add chicken slices, stirring to coat in the curry mixture. Cook until lightly browned.

• Pour in chicken broth and coconut milk. Bring to a gentle simmer.

• Stir in fish sauce, soy sauce, and brown sugar. Simmer for 10–12 minutes until chicken is cooked through.

• Add lime juice and optional noodles or rice, cooking just until warmed.

• Taste and adjust with more lime juice or curry paste as desired.

• Serve hot, garnished with fresh herbs and lime wedges.

Notes

For a vegan version, replace chicken with tofu or chickpeas and use vegetable broth.

Adjust the heat by adding more or less curry paste.

The soup can be stored in the fridge for up to 3 days or frozen (without noodles) for up to 2 months.

Garnish with toasted peanuts, Thai basil, or chili oil for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: 1 bowl (about 2 cups)
• Calories: 410 kcal
• Sugar: 6 g
• Sodium: 840 mg
• Fat: 23 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 85 mg

Ingredients You’ll Need + Smart Swaps

You don’t need an overflowing pantry of specialty items — just a few key ingredients make this dish sing.

Main Ingredients:

• 1 tablespoon olive oil or coconut oil
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons Thai red curry paste
• 1 tablespoon fresh grated ginger
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 red bell pepper, sliced
• 3 cups low-sodium chicken broth
• 1 can (13.5 oz) coconut milk (full-fat for richness, or light for fewer calories)
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce or tamari
• 1 tablespoon brown sugar or honey
• Juice of 1 lime
• 1 cup rice noodles or cooked jasmine rice (optional)
• Fresh cilantro, Thai basil, and lime wedges for garnish

Smart Swaps:

• Replace chicken with shrimp or tofu for a pescatarian or vegetarian version.
• No red curry paste? Mix chili paste with a pinch of curry powder and garlic.
• Swap fish sauce for soy sauce if you prefer a milder umami base.
• Add spinach, snap peas, or mushrooms for extra greens and texture.

The flexibility of this recipe means you can adjust it to your taste or what’s already in your fridge.

How to Make Thai Chicken Curry Soup

Sauté the Aromatics

Start by heating olive or coconut oil in a large pot over medium heat. Add the chopped onion and sauté until it’s soft and fragrant, about 3 minutes. Stir in the garlic and grated ginger — your kitchen will instantly smell amazing.

Build the Flavour Base

Add the red curry paste and stir for about a minute to “wake up” its spices. This step helps release the natural oils and deepens the flavour.

Add Chicken and Liquids

Toss in the sliced chicken, stirring so it gets coated in the curry base. Once lightly browned, pour in the chicken broth and coconut milk. Bring everything to a gentle simmer.

Finish the Broth

Add the soy sauce, fish sauce, and brown sugar. Let the soup simmer for 10–12 minutes, just until the chicken is tender and fully cooked. If using rice noodles, add them in the last few minutes so they soften without turning mushy.

Add Brightness

Turn off the heat and stir in fresh lime juice. Taste and adjust seasoning — more lime for brightness, more curry paste for heat, or a pinch of sugar to mellow things out.

Serve in bowls topped with fresh herbs, lime wedges, and maybe a sprinkle of peanuts for crunch.

Serving Suggestions & Pairings

This Thai Chicken Curry Soup is a complete meal on its own, but a few thoughtful sides can turn it into a feast. Pair it with jasmine rice, crispy spring rolls, or a crunchy Asian slaw for balance.

If you like texture contrasts, sprinkle toasted coconut flakes or fried shallots on top. For a more indulgent twist, drizzle a bit of chilli oil right before serving — it adds both colour and a satisfying kick.

And don’t skip the garnish! Cilantro, Thai basil, and lime wedges not only brighten the flavours but also make each bowl feel restaurant-worthy.

Dietary Variations & Substitutions

This soup is easily adaptable to different dietary preferences without losing its signature taste.

Vegan or Vegetarian:
Use vegetable broth instead of chicken broth and replace the chicken with tofu or chickpeas. Skip the fish sauce and add an extra splash of soy sauce or tamari for umami.

Gluten-Free:
Check that your curry paste and soy sauce are labeled gluten-free. Tamari is an excellent substitute for traditional soy sauce. Use rice noodles or serve with plain jasmine rice.

Low-Calorie:
Opt for light coconut milk and reduce oil to half a tablespoon. Load up on vegetables like zucchini, spinach, or mushrooms to make it filling yet lighter.

Halal:
Use halal-certified chicken and ensure your curry paste and fish sauce are free from alcohol or non-halal ingredients.

The result remains deeply flavorful, creamy, and satisfying — no matter which variation you choose.

Storage, Reheating & Make-Ahead Tips

If you love meal prep, you’re in luck. This soup stores beautifully and tastes even better the next day when the flavors have had time to mingle.

Refrigeration:
Keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.

Freezing:
You can freeze the soup base (without noodles) for up to 2 months. Coconut milk may separate slightly when thawed, but stirring or blending it will bring it back together.

Make-Ahead Tip:
Prepare the broth and cook the chicken a day in advance. Add noodles or fresh herbs only when you’re ready to serve for the best texture and aroma.

A bowl of Thai Chicken Curry Soup is more than just dinner — it’s comfort, adventure, and warmth all at once. Every spoonful reminds you that good food doesn’t have to be complicated; it just needs a little heart and a few bold ingredients.

The next time you crave something creamy, spicy, and soothing, skip the takeout and whip up this Thai-inspired favorite right in your kitchen. One pot, endless flavor — and a cozy night guaranteed.

FAQ

Can I make Thai Chicken Curry Soup in a slow cooker?

Yes! Combine all ingredients except the coconut milk and lime juice, then cook on low for 6 hours or high for 3 hours. Stir in coconut milk and lime juice at the end for that creamy, tangy finish.

What’s the best curry paste for Thai Chicken Curry Soup?

Red curry paste is the classic choice for this recipe. It delivers balanced heat and flavor. If you prefer something milder, use yellow curry paste, or go bold with green curry paste for extra spice.

Can I use rotisserie chicken instead of raw chicken?

Absolutely. Shredded rotisserie chicken saves time and adds great flavor. Just stir it in during the last 10 minutes of simmering so it stays tender and doesn’t dry out.

How can I make this soup less spicy?

Start with one tablespoon of red curry paste instead of two and taste as you go. Adding more coconut milk or a touch of brown sugar also helps tone down the heat without losing the flavor balance.

Does Thai Chicken Curry Soup freeze well?

Yes, but it’s best to freeze it without the noodles. The coconut broth and chicken reheat beautifully — just add fresh noodles or rice when serving for the best texture.