When you’re craving something bold, comforting, and absolutely loaded with flavor, nothing hits the spot quite like Easy Thai Chicken Curry Soup. This one-pot recipe delivers a smooth coconut curry broth woven with the zing of fresh ginger and lime, savory chicken, and colorful vegetables. Ready in about half an hour, it’s the perfect dish for busy weeknights or whenever you want to impress friends with a restaurant-worthy meal you can whip up at home.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, whether it’s adding creaminess, building heat and aroma, or giving that signature pop of color. You’ll be amazed how these simple elements blend together for a soup that tastes rich, satisfying, and authentically Thai.
- Coconut oil: Lends a gentle tropical aroma while helping coax out those essential curry flavors.
- Chicken breast or thighs: Bite-sized pieces of tender chicken soak up all the spicy, savory goodness.
- Yellow onion: A sweet, soft base that deepens the broth’s flavor.
- Garlic: Adds sharpness and fragrance—don’t skip it!
- Freshly grated ginger: Brings natural warmth and the signature zing found in Thai cuisine.
- Thai red curry paste: The cornerstone of this dish’s bold flavor; use extra if you crave more heat.
- Full-fat coconut milk: Makes the soup ultra-creamy and balances out the spices.
- Low-sodium chicken broth: Keeps the broth flavorful but not too salty—perfect for sipping.
- Fish sauce: Adds essential umami and a subtle savoriness.
- Soy sauce or tamari: Deepens the salty flavors; tamari makes it gluten-free.
- Brown sugar: Just a little brings balance to the heat and acidity.
- Red bell pepper: Sliced for crunch and a pop of vibrant color.
- Shredded carrots: Sweet, tender, and perfect for soaking up the curry broth.
- Baby spinach or bok choy: Wilts beautifully at the end for a touch of green and extra nutrition.
- Lime juice: A final squeeze brightens every spoonful.
- Fresh cilantro, green onions, and lime wedges: The ultimate trio for garnish, each adds freshness and a burst of flavor right before serving.
How to Make Easy Thai Chicken Curry Soup
Step 1: Brown the Chicken
Start by heating the coconut oil in a large pot over medium heat. Add your chicken pieces and cook them until they’re lightly golden on the outside—about 5 or 6 minutes. This step isn’t just about the color, but also about building up those delicious little browned bits at the bottom of the pot, which will infuse the soup with lots of savory, meaty flavor.
Step 2: Sauté Aromatics
After removing the chicken, add your diced onion to the same pot and sauté for a few minutes until it turns soft and fragrant. Next, toss in the minced garlic and fresh ginger, stirring continuously for about a minute. You’ll notice a wave of cozy aromas—this is where that classic Thai curry warmth starts to build.
Step 3: Toast the Curry Paste
Clear a little space in your pot and add the Thai red curry paste. Let it sizzle and toast for a minute or two, stirring until it melds with the onions, garlic, and ginger. Toasting the paste wakes up the spices and brings the deepest possible flavor to your Easy Thai Chicken Curry Soup.
Step 4: Build the Broth
Pour in the creamy coconut milk and chicken broth, scraping up any caramelized bits from the bottom. Add the fish sauce, soy sauce (or tamari), and brown sugar at this stage. Return the browned chicken (and any juices) to the pot. Stir everything well, then bring the mixture to a gentle boil. The broth will turn a gorgeous golden-orange, promising flavor in every bite.
Step 5: Add Veggies and Simmer
Time for color and crunch! Toss in the thinly sliced red bell pepper and shredded carrots. Let everything simmer uncovered for 8 to 10 minutes, giving the chicken time to fully cook through and the veggies to soften while still retaining their freshness and brightness.
Step 6: Finish with Greens and Lime
Almost done! Stir in your baby spinach or bok choy and let it wilt down for just a few minutes. This gentle, quick simmer keeps the greens vibrant and nutrients intact. Right before serving, squeeze in the juice of one lime for a tangy, bright finish that balances out the richness of your Easy Thai Chicken Curry Soup.
How to Serve Easy Thai Chicken Curry Soup
Garnishes
The best part about serving Easy Thai Chicken Curry Soup is loading it up with fresh, lively toppings. A shower of chopped cilantro, sliced green onions, and a couple of lime wedges on the side give each bowl a vibrant, herby punch that can be tailored to suit your taste. Don’t be shy—these garnishes truly make every spoonful pop!
Side Dishes
Pair your steaming bowl with jasmine rice, brown rice, or even rice noodles for something heartier and a little extra soak-up-the-broth action. If you’re feeling fancy, some crispy spring rolls or a quick Thai cucumber salad bring delightful contrast and complete your meal in true Thai style.
Creative Ways to Present
Turn dinner into a fun event by setting up a DIY soup bar at the table. Offer additional toppings like crispy shallots, sliced chiles, or chopped peanuts, and let everyone add their favorites. Or try serving the soup in deep ramen bowls or colorful dishes to highlight its bold colors and entice everyone to dive in.
Make Ahead and Storage
Storing Leftovers
Cool your Easy Thai Chicken Curry Soup to room temperature before storing in an airtight container in the refrigerator. It’ll keep beautifully for up to 4 days, and the flavors actually deepen, making the second (or third) bowl even more delicious.
Freezing
This soup is freezer-friendly! Portion leftovers into freezer-safe containers, leaving some room at the top for expansion. Freeze for up to 2 months. For best texture, add fresh greens after thawing rather than before freezing.
Reheating
Gently reheat leftovers on the stovetop over medium-low heat, stirring occasionally. If the soup seems a little thick after chilling, just splash in a bit of extra broth or water to loosen it up. Microwave reheating works well too—just heat in short bursts, stirring in between for even warmth.
FAQs
Can I make Easy Thai Chicken Curry Soup vegetarian?
Absolutely! Swap the chicken for cubes of tofu or add mushrooms for a hearty bite, use veggie broth instead of chicken, and skip the fish sauce or use a vegan alternative to keep it fully plant-based.
How spicy is this soup, and can I adjust the heat?
The heat level depends on your red curry paste and how much you use. Start with two tablespoons, then taste and add more if you love a spicier kick. For a milder version, choose a mild curry paste or use a little less.
What’s the best chicken to use?
Both chicken breast and thighs work beautifully, but thighs tend to stay juicier and more flavorful in soups. Use what you love or have on hand—either option delivers fantastic results.
Can I add noodles or rice directly into the soup?
Definitely! Add cooked rice noodles or even cooked jasmine rice just before serving to make the dish extra filling. Just avoid simmering them in the broth too long, or they might get too soft.
Does this soup work for meal prep?
Yes! Easy Thai Chicken Curry Soup is ideal for meal prep since it reheats well and the flavors develop further after resting in the fridge. Just keep your toppings and garnishes separate until you’re ready to eat.
Final Thoughts
If you’re searching for a quick but incredibly satisfying meal that delivers big flavors in a single pot, you need to try Easy Thai Chicken Curry Soup. With its fragrant broth, simple cooking steps, and plenty of room for personalization, it’s sure to become a favorite you’ll make again and again. Give it a go and let it add some excitement to your weekly dinner routine!
Print
Easy Thai Chicken Curry Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Thai Chicken Curry Soup is a comforting and flavorful dish that comes together in just 35 minutes. Creamy coconut milk, aromatic Thai red curry paste, and tender chicken make this soup a hearty and satisfying meal.
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken breast or thighs (cut into bite-sized pieces)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 2–3 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1 red bell pepper (thinly sliced)
- 1 cup shredded carrots
- 1 cup baby spinach or bok choy
- juice of 1 lime
Garnish:
- fresh cilantro
- green onions
- lime wedges
Instructions
- Cook Chicken: Heat coconut oil in a large pot over medium heat. Cook chicken until lightly browned. Remove and set aside.
- Sauté Aromatics: In the same pot, sauté onion until softened. Add garlic and ginger, cook for 1 minute.
- Add Curry Paste: Stir in Thai red curry paste and cook to release flavor.
- Combine Ingredients: Pour in coconut milk and chicken broth. Add fish sauce, soy sauce, and brown sugar. Return chicken to the pot.
- Cook Vegetables: Add bell pepper and carrots, simmer until tender. Stir in spinach or bok choy.
- Finish and Serve: Add lime juice. Garnish with cilantro, green onions, and lime wedges. Serve hot.
Notes
- Adjust curry paste for desired spice level.
- For a heartier meal, serve over rice or add cooked rice noodles.
- Use tamari for a gluten-free option and omit fish sauce for a fully dairy-free, gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 6g
- Sodium: 730mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 80mg
