This easy Thai chicken curry soup is a warm, comforting dish packed with bold flavors, tender chicken, creamy coconut milk, and vibrant vegetables. Perfect for busy weeknights or when you’re craving something hearty yet light, this one-pot recipe comes together quickly and is easily customizable.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes, ideal for weeknight dinners.
- Bold and aromatic: Flavored with Thai curry paste, coconut milk, and fresh herbs.
- Healthy and satisfying: Loaded with protein, vegetables, and rich coconut broth.
- Customizable: Adjust the spice level and ingredients to your liking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon olive oil or coconut oil
- 1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons Thai red curry paste (adjust to taste)
- 3 cups chicken broth
- 1 can (14 oz or 400 ml) coconut milk
- 2 carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 zucchini, diced
- 1 cup baby spinach or kale
- 2 tablespoons fish sauce (optional)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, Thai basil, or green onions for garnish
Optional Additions:
- 1–2 teaspoons sugar for a touch of sweetness
- 1 teaspoon grated ginger for extra aroma
- Cooked rice or rice noodles for serving
Directions
- Cook the chicken: Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 4–5 minutes. Remove and set aside.
- Sauté the curry paste: In the same pot, add the red curry paste and sauté for 1–2 minutes, stirring frequently, until fragrant.
- Add the liquids: Pour in the chicken broth and coconut milk. Stir to combine and bring to a gentle simmer.
- Cook the vegetables: Add the carrots, bell pepper, and zucchini to the pot. Simmer for 8–10 minutes, or until the vegetables are tender.
- Return the chicken: Add the cooked chicken back to the pot along with the spinach or kale. Simmer for another 2–3 minutes until the greens are wilted and the chicken is cooked through.
- Season and finish: Stir in the fish sauce, lime juice, and optional sugar. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, or green onions. Serve as is or over cooked rice or noodles.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Variations
- Vegetarian option: Replace chicken with tofu or chickpeas and use vegetable broth.
- Spicier version: Add sliced Thai chilies or extra curry paste for more heat.
- Different proteins: Use shrimp, fish, or even leftover rotisserie chicken instead of raw chicken.
- Creamy boost: Add a dollop of peanut butter for a rich, nutty twist.
- Low-carb option: Serve the soup as is without rice or noodles.
Storage and Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through.
- Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
Can I use green or yellow curry paste?
Yes, feel free to use your preferred type of Thai curry paste for a different flavor profile.
What vegetables work best?
Carrots, bell peppers, zucchini, spinach, mushrooms, or snap peas are excellent choices.
Can I make this soup dairy-free?
It’s naturally dairy-free, thanks to the use of coconut milk.
Do I need fish sauce?
Fish sauce adds depth, but you can skip it or substitute soy sauce for a similar salty flavor.
What type of chicken works best?
Boneless, skinless chicken breasts or thighs are ideal, but shredded cooked chicken can also be used.
How can I make it thicker?
Simmer the soup longer to reduce the liquid, or add a slurry of cornstarch and water for extra thickness.
Can I make this soup ahead of time?
Yes, the flavors deepen over time. Reheat gently to avoid overcooking the vegetables.
What pairs well with this soup?
Serve with rice, noodles, or crusty bread to soak up the flavorful broth.
How can I adjust the spice level?
Reduce the amount of curry paste for a milder soup or add more to increase the heat.
Is this soup gluten-free?
Yes, as long as you use gluten-free curry paste and fish sauce.
Conclusion
This easy Thai chicken curry soup is a flavorful, comforting dish that’s quick to make and endlessly customizable. Perfect for weeknights or when you’re craving something warm and hearty, it’s sure to become a family favorite. Try this recipe today and enjoy a taste of Thailand in your own kitchen!
PrintEasy Thai Chicken Curry Soup
This flavorful and comforting Thai Chicken Curry Soup is a quick and easy recipe packed with tender chicken, creamy coconut milk, fresh vegetables, and bold curry flavors. Perfect for a weeknight dinner or whenever you’re craving a warm, hearty bowl of soup with a touch of spice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Thai
Ingredients
- 1 tbsp vegetable oil
- 1 lb chicken breast or thighs, thinly sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp red curry paste (adjust to taste)
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce (optional, for extra umami)
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 cup snap peas or green beans
- 2 tbsp lime juice (about 1 lime)
- Fresh cilantro or Thai basil, chopped (for garnish)
- Cooked rice or rice noodles (optional, for serving)
Instructions
- Sauté the Chicken and Aromatics:
- Heat the vegetable oil in a large pot over medium heat. Add the chicken slices and cook until lightly browned, about 5 minutes. Remove and set aside.
- In the same pot, sauté the onion, garlic, and ginger until fragrant, about 2 minutes.
- Add the Curry Paste:
- Stir in the red curry paste and cook for 1–2 minutes to enhance its flavor.
- Build the Soup Base:
- Pour in the chicken broth and coconut milk. Stir to combine, then add the fish sauce, soy sauce, and brown sugar.
- Cook the Vegetables:
- Add the bell pepper, carrots, mushrooms, and snap peas. Simmer for 5–7 minutes, or until the vegetables are tender but still crisp.
- Return the Chicken:
- Add the cooked chicken back to the pot and let it simmer for 2–3 minutes, ensuring it is fully cooked through.
- Finish with Lime Juice:
- Stir in the lime juice to brighten the flavors.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with fresh cilantro or Thai basil. Serve with cooked rice or rice noodles if desired.
Notes
- Adjust the spice level by using less curry paste or adding a touch of sriracha for extra heat.
- Swap chicken for shrimp or tofu for a different protein option.
- Store leftovers in the refrigerator for up to 3 days.