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Thai Curry Chicken Soup

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A bright, creamy bowl of comfort combining coconut milk, red curry paste, tender chicken, and fresh lime, perfect for weeknight dinners.

Ingredients

Scale
  • 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)

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.

Notes

Cool leftovers to room temperature and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove.

Nutrition

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

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