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Easy Thai Chicken Curry Soup

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. Add the Curry Paste:
    • Stir in the red curry paste and cook for 1–2 minutes to enhance its flavor.
  3. 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.
  4. 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.
  5. 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.
  6. Finish with Lime Juice:
    • Stir in the lime juice to brighten the flavors.
  7. 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.

Find it online: https://ukfinda.com/easy-thai-chicken-curry-soup/