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.
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 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
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