Thai Curry Chicken Soup

Thai Curry Chicken Soup is a bright, creamy bowl of comfort that combines coconut milk, red curry paste, tender chicken, and fresh lime for an instant weeknight favorite. It hits savory, spicy, and tangy notes in a single spoonful and comes together in about 30 minutes.

Try a related coconut red curry chicken option for a slightly different take: coconut red curry chicken soup.

Why this soup belongs on your weeknight menu

This recipe feels friendly and approachable. It works for busy evenings and for guests, too. The ingredients are mostly pantry staples or items you can pick up quickly. The soup warms you on cool nights and brightens warmer ones when served with a squeeze of fresh lime. For a plant-forward twist, see this Thai red curry lentil soup that keeps the same flavor spirit.

What makes this Thai Curry Chicken Soup so comforting

Comforting flavors from simple pantry staples

The backbone of the soup is coconut milk and curry paste. Those two build the creamy, aromatic base. Fresh garlic, ginger, and lime add lift. You can use chicken thighs or breasts; both cook quickly and taste great.

Fast to cook, easy to enjoy

This recipe moves fast. Chop, sauté, simmer, and serve. It’s ideal for a quick dinner or meal prep. You can also add quick-cooking rice or rice noodles for a heartier bowl.

Ingredients and swaps

Below is what you’ll need and why each item matters. Keep portions simple and adjust heat to taste.

Ingredients you’ll use

• 1 lb (450 g) boneless chicken thighs or breasts, sliced thin
• 1–2 tbsp red curry paste (adjust to preferred heat)
• 1 can (14 oz) full-fat coconut milk
• 2 cups low-sodium chicken broth
• 1 tbsp neutral oil (canola or vegetable)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms (optional)
• 1 tbsp fish sauce (or soy sauce for vegetarian option)
• 1 tsp brown sugar or palm sugar
• Juice of 1 lime plus lime wedges to serve
• Fresh cilantro or Thai basil for garnish
• Cooked jasmine rice or rice noodles to serve (optional)

If you’d like a creamier, anti-inflammatory style, consider inspiration from this anti-inflammatory creamy chicken soup for ingredient ideas.

Substitutions for diets

• Vegetarian/vegan: Replace chicken with tofu or chickpeas and use vegetable broth. Use soy sauce instead of fish sauce.
• Gluten-free: Use tamari instead of soy sauce and verify curry paste is gluten-free.
• Lower-fat: Use light coconut milk and reduce the oil. Add extra vegetables to bulk up the bowl.

Small variation (optional)

For a sweeter note, add 1/2 cup pineapple chunks in the last 5 minutes. For a milder curry, start with 1 teaspoon red curry paste and add more later.

How to cook Thai Curry Chicken Soup

Follow these steps for a smooth, flavorful result. Work in order and taste as you go.

Step-by-step cooking instructions

1. Heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
2. Stir in garlic and ginger. Cook 30 seconds until fragrant.
3. Add red curry paste and cook, stirring, for 1 minute to release aromas.
4. Add chicken slices and cook until the outside turns opaque, about 3 minutes.
5. Pour in coconut milk and chicken broth. Stir in fish sauce (or soy), sugar, and sliced bell pepper and mushrooms.
6. Bring to a gentle simmer and cook 8–10 minutes, until chicken is cooked through and flavors meld.
7. Turn off heat. Stir in lime juice and taste. Adjust salt, sweetness, or spice.
8. Serve over rice or noodles. Garnish with cilantro or Thai basil and extra lime wedges.

Step	Details
1	Sauté onion, then garlic and ginger until fragrant.
2	Brown chicken with curry paste to bloom flavors.
3	Add coconut milk and broth; simmer until cooked.
4	Finish with lime, serve with rice or noodles.

For another coconut-forward soup with autumn notes, see this coconut curry pumpkin soup.

Keeping and warming leftovers

How to store it right

Cool the soup to room temperature within two hours. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating without losing flavor

Reheat gently on the stove over low heat. Stir often to prevent separation. If the coconut milk looks split, a splash of fresh coconut milk or a quick whisk will smooth it. Add a squeeze of lime after warming to refresh the brightness.

A dish worth making again and again

This soup keeps its character on day two. The flavors deepen and the meal remains an easy, satisfying option for quick dinners and packed lunches.

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FAQs

Can I use store-bought rotisserie chicken?

Yes. Shred the cooked chicken and add it in the last 5 minutes of simmering just to heat through. This speeds the process and still tastes great.

Is red curry paste very spicy?

Heat varies by brand. Start with 1 tablespoon and add more after tasting. You can also mix red and a mild curry paste to lower heat.

Can I make this in a slow cooker?

Yes. Brown the aromatics and curry paste briefly, then transfer everything to a slow cooker. Cook on low for 3–4 hours or until chicken is tender. Add lime and fresh herbs at the end.

What can I serve with this soup?

Serve over jasmine rice, rice noodles, or with a side of steamed greens. A simple cucumber salad pairs well for contrast.

I hope this helps you make a comforting, quick Thai Curry Chicken Soup that fits easily into weeknight plans. It’s friendly to tweak, and it makes leftovers that taste even better the next day.

Final Thoughts

For a quick recipe to follow or a slightly different take on the same flavor profile, check out this full recipe: Thai Peanut Chicken.