Quick & Easy Thai Curry Chicken Soup Recipe

This Quick & Easy Thai Curry Chicken Soup is a flavorful, comforting dish that brings bold Thai-inspired flavors to your table in just 30 minutes. Packed with tender chicken, creamy coconut milk, fragrant red curry paste, and fresh vegetables, this soup strikes the perfect balance of spicy, creamy, and savory. It’s a one-pot meal that’s both hearty and light—perfect for busy weeknights or when you need a cozy, satisfying meal without spending hours in the kitchen.

Why You’ll Love This Recipe

This soup is bursting with the bold flavors of Thai cuisine while being incredibly easy to make with pantry staples. The coconut milk adds creaminess, while the red curry paste gives it a warming spice and depth of flavor. It’s customizable with your favorite vegetables and protein, and it’s naturally gluten-free and dairy-free. Whether you’re craving something comforting or need a quick dinner, this soup will become a go-to recipe.

Ingredients

this recipe

• 1 lb boneless, skinless chicken breasts or thighs (thinly sliced)
• 1 tablespoon olive oil or coconut oil
• 3 tablespoons Thai red curry paste
• 4 cups chicken broth (low-sodium)
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce (optional for extra umami)
• 1 tablespoon soy sauce
• 1 tablespoon lime juice (plus extra wedges for serving)
• 1 teaspoon grated fresh ginger
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 2 cups baby spinach (or bok choy)
• 1 tablespoon brown sugar (optional, to balance flavors)
• Fresh cilantro, chopped (for garnish)
• Sliced green onions (for garnish)
• Red chili flakes (optional, for heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the garlic, ginger, and red curry paste, and cook for 1-2 minutes until fragrant.
2. Cook the chicken: Add the sliced chicken and cook for 5-6 minutes until browned on all sides.
3. Add the broth and coconut milk: Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle boil.
4. Season the soup: Add fish sauce (if using), soy sauce, lime juice, and brown sugar. Stir well to combine.
5. Add vegetables: Stir in the bell pepper and mushrooms, and simmer for 5-7 minutes until tender.
6. Finish with greens: Add the spinach or bok choy and cook for another 1-2 minutes until wilted.
7. Taste and adjust: Adjust seasoning with more lime juice, soy sauce, or red chili flakes, depending on your taste.
8. Serve: Ladle the soup into bowls and garnish with fresh cilantro, sliced green onions, and extra lime wedges.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Vegetarian version: Replace chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.
• Spicier version: Add extra red curry paste or fresh Thai chilies for an extra kick.
• Noodle soup: Add rice noodles or egg noodles to turn this into a hearty noodle soup.
• Different protein: Swap chicken for shrimp, beef, or even pork for variety.
• Creamier version: Stir in an extra 1/2 cup of coconut milk for a richer, creamier broth.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes well. Let it cool completely before freezing in a freezer-safe container for up to 2 months.
• Reheating: Reheat on the stovetop over low heat until warmed through. You can also microwave individual portions for 1-2 minutes.

FAQs

1. Can I use green or yellow curry paste instead of red?

Yes, green curry paste will make the soup spicier, while yellow curry paste will give it a milder, slightly sweeter flavor.

2. Can I use light coconut milk?

Yes, light coconut milk works, but the soup will be less creamy. You can also use half regular coconut milk and half light coconut milk for a balance.

3. Can I make this recipe dairy-free?

The recipe is naturally dairy-free since it uses coconut milk as the base.

4. Can I use pre-cooked chicken?

Yes, if using pre-cooked chicken, add it after the vegetables are cooked, just long enough to heat through.

5. How can I thicken the soup?

If you want a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup while simmering.

6. Is this soup gluten-free?

Yes, the soup is gluten-free if you use gluten-free soy sauce or tamari.

7. Can I use frozen vegetables?

Yes, frozen vegetables like bell peppers, green beans, or peas can be added directly to the soup during the simmering stage.

8. Can I use curry powder instead of curry paste?

Curry powder will give the soup a different flavor. It’s best to use curry paste for authentic Thai flavor, but curry powder can be used as a last resort.

9. What can I substitute for fish sauce?

You can use extra soy sauce or a splash of Worcestershire sauce as an alternative, though the flavor will be slightly different.

10. How do I make the soup less spicy?

Use less curry paste, and omit the red chili flakes. You can also add a bit of extra coconut milk to mellow the spice level.

Conclusion

This Quick & Easy Thai Curry Chicken Soup is the perfect combination of bold flavors, creamy richness, and hearty ingredients. Ready in just 30 minutes, it’s ideal for busy weeknights or when you’re craving something cozy and satisfying. Customize it with your favorite vegetables, adjust the heat to your liking, and enjoy a comforting bowl of Thai-inspired goodness anytime!

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