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Quick & Easy Thai Curry Chicken Soup Recipe

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This Thai Curry Chicken Soup is a flavorful, creamy, and spicy dish packed with tender chicken, vibrant vegetables, and bold Thai curry flavors. Made with coconut milk, red curry paste, and fresh lime, it’s a quick and satisfying meal ready in just 30 minutes—perfect for busy weeknights!

Ingredients

Scale
  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (adjust to taste)
  • 4 cups chicken broth
  • 1 can (14 oz) coconut milk (full-fat for creaminess)
  • 1 red bell pepper, thinly sliced
  • 1 cup mushrooms, sliced
  • 1 tablespoon fish sauce (optional, for umami)
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar (optional, to balance flavors)
  • Fresh cilantro or Thai basil (for garnish)
  • Lime wedges (for serving)
  • Cooked rice or rice noodles (optional, for serving)

Instructions

  1. Cook the chicken:
    In a large pot, heat coconut oil over medium heat. Add the sliced chicken and cook until no longer pink, about 4-5 minutes. Remove the chicken from the pot and set aside.

  2. Sauté aromatics:
    In the same pot, add the onion, garlic, and ginger. Cook for 2-3 minutes until fragrant and softened.

  3. Add curry paste and broth:
    Stir in the red curry paste and cook for 1 minute to release its flavors. Add chicken broth and bring to a simmer.

  4. Add coconut milk and vegetables:
    Pour in the coconut milk, stirring until smooth. Add the cooked chicken back to the pot along with the bell pepper and mushrooms. Simmer for 10 minutes, until the vegetables are tender.

  5. Season the soup:
    Stir in fish sauce, soy sauce, lime juice, and sugar (if using). Adjust seasoning to taste—add more curry paste for extra heat or lime juice for brightness.

  6. Serve:
    Ladle the soup into bowls and garnish with fresh cilantro or Thai basil. Serve with lime wedges and cooked rice or noodles if desired.

Notes

  • For extra heat, add sliced Thai chili peppers or a pinch of red pepper flakes.
  • Swap chicken for tofu or shrimp for a different protein option.
  • Use green curry paste for a milder, herbaceous flavor twist.
  • Add baby spinach or bok choy at the end for an extra veggie boost.

Find it online: https://recipe.newsvks.com/quick-easy-thai-curry-chicken-soup-recipe/