Easy Thai Curry Chicken Soup is a soul-soothing meal that’s brimming with vibrant flavors, tender chicken, creamy coconut broth, and pops of fresh veggies. Every spoonful feels like a warm, fragrant hug, and the best part? It comes together faster than you’d expect, making it perfect for busy weeknights or cozy weekends at home. Whether you’re a seasoned Thai food lover or just venturing into the world of curry, this one-pot wonder is always a crowd-pleaser.

Easy Thai Curry Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

This delicious soup may taste complex, but the ingredient list is straightforward. Every component plays an important role, from the aromatic ginger and garlic to the vibrant veggies and luscious coconut milk. Here’s what you’ll need and why you won’t want to skip a thing:

Coconut Oil: Adds a subtle, tropical aroma and helps sauté chicken and veggies to perfection.
Boneless Skinless Chicken Breasts: Thinly sliced for quick, even cooking and juicy bites in every spoonful.
Onion: Provides a sweet, savory base for the soup’s broth.
Garlic Cloves: Minced garlic amps up the flavor and aroma of the soup.
Fresh Grated Ginger: Gives a zingy freshness and signature warmth.
Red Thai Curry Paste: Brings the essential bold curry flavor and a touch of heat.
Full-Fat Coconut Milk: Creates the creamy, luscious broth we all crave in Easy Thai Curry Chicken Soup.
Chicken Broth: Delivers richness and depth, balancing the other ingredients.
Fish Sauce: Adds an extra layer of umami and authentic Thai character.
Brown Sugar: Softens the spice and brightens the savory flavors.
Red Bell Pepper: Sliced for sweet crunch and vibrant color.
Shredded Carrots: Brings gentle sweetness and extra texture.
Mushrooms: Sliced mushrooms soak up the flavors and add earthy undertones.
Baby Spinach: Wilts beautifully at the end, adding fresh green color and nutrients.
Lime Juice: Squeezing this in right before serving makes the flavors sing!
Fresh Cilantro & Lime Wedges (for garnish): A bright, herbal finish makes every bowl pop.

How to Make Easy Thai Curry Chicken Soup

Step 1: Brown the Chicken

Start by heating coconut oil in a large pot over medium heat. Once shimmering, add your thinly sliced chicken breasts and cook for about 5-6 minutes. You’re aiming for light browning here—the chicken doesn’t need to be completely crispy, just cooked through and juicy. When cooked, scoop the chicken out of the pot and set it aside. This step helps lock in flavor and keeps your chicken super tender.

Step 2: Build the Flavor Base

In the same pot (don’t clean out those tasty bits!), toss in your chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes and let the aromas fill your kitchen. When the onions turn translucent and everything starts smelling irresistible, stir in the red Thai curry paste and cook for another minute. This wakes up all the flavors in the paste and gives your broth a beautiful, rich color.

Step 3: Create the Broth

Pour in the creamy coconut milk and chicken broth, then stir well to combine with the flavorful base. Add the fish sauce and brown sugar, which give your Easy Thai Curry Chicken Soup its signature balance of salty and sweet. Bring everything to a gentle simmer so the flavors can meld together into something magical.

Step 4: Add Veggies and Simmer

Return the cooked chicken back to the pot, then add sliced red bell pepper, shredded carrots, and mushrooms. Let the soup simmer for 10-12 minutes—just enough time for the veggies to soften slightly while still keeping their color and crunch. The chicken also absorbs even more flavorful broth as it simmers.

Step 5: Wilt the Spinach and Finish

Now, toss in your baby spinach and squeeze in the juice of one lime. Stir just until the spinach wilts and the soup gets a final hit of brightness from the citrus. Taste and adjust the seasoning if you’d like, maybe a little extra fish sauce or lime juice. Your Easy Thai Curry Chicken Soup is ready to serve hot, fresh, and bursting with color.

How to Serve Easy Thai Curry Chicken Soup

Garnishes

The right garnish can make all the difference! A handful of fresh cilantro and a few wedges of lime bring brightness and visual appeal to each bowl. If you like a bit more heat, add a drizzle of sriracha or a sprinkle of thinly sliced chilies for an unmistakable kick.

Side Dishes

This soup is satisfying all on its own, but if you’re looking to round out your meal, serve it with a side of jasmine or coconut rice. For a change, rice noodles are a wonderful addition dropped directly into the bowl. A crisp cucumber salad or Thai spring rolls on the side make for a delicious, well-balanced dinner.

Creative Ways to Present

Want to impress guests? Serve Easy Thai Curry Chicken Soup in individual ceramic bowls with chopsticks and wide spoons, or ladle it over cooked rice in deep soup plates for a heartier feel. For a casual gathering, set out the garnishes and let everyone customize their own bowl—fun and interactive!

Make Ahead and Storage

Storing Leftovers

Refrigerate leftover soup in an airtight container for up to 3 days. The flavors often deepen and get even better overnight, so don’t hesitate to enjoy another bowl the next day. Be sure to let the soup cool slightly before sealing your container to keep everything fresh.

Freezing

To freeze, let the Easy Thai Curry Chicken Soup cool completely, then transfer to freezer-safe containers or zip-top bags (lay bags flat for easier storage). It will keep well in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating for best results, as the coconut milk may separate if reheated too quickly from frozen.

Reheating

When ready to reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If the coconut milk has separated a bit, just whisk gently to recombine. Add a fresh squeeze of lime and a sprinkle of cilantro before serving each bowl to bring it back to life.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a flavorful, juicy option for Easy Thai Curry Chicken Soup. Just slice them thinly so they cook at the same pace, and enjoy the slightly richer taste they bring to the broth.

Is it possible to make this soup vegetarian?

Yes, you can easily transform this soup into a vegetarian version! Skip the chicken and fish sauce. Use tofu or extra mushrooms, swap chicken broth for vegetable broth, and add a dash of soy sauce for that savory depth.

How spicy is Easy Thai Curry Chicken Soup?

The heat depends mostly on your red curry paste. Most store-bought brands are moderately spicy, but you can always add more for extra kick or stir in some chili flakes, sriracha, or fresh chilies if you love it hot!

Can I add noodles or rice to this soup?

Definitely! For a heartier meal, cook some rice or rice noodles separately and add them to each bowl before ladling over the hot soup. This transforms Easy Thai Curry Chicken Soup into an even more satisfying dinner.

What veggies can I substitute or add?

Feel free to get creative! Snow peas, baby corn, zucchini, or bok choy all work wonderfully here. Nearly any quick-cooking veggie complements the flavors in this hearty soup.

Final Thoughts

There’s something truly special about a pot of Easy Thai Curry Chicken Soup simmering on the stove—a dish that’s nourishing, vibrant, and a joy to share. Whether you need comfort, a splash of flavor, or a shortcut to an impressive meal, this soup never lets you down. Give it a try and let your kitchen be filled with the colors and aromas of Thailand!

Easy Thai Curry Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Easy Thai Curry Chicken Soup is a delicious and comforting dish with a perfect blend of Thai flavors. Creamy coconut milk, red curry paste, and tender chicken make this soup a flavorful meal that’s easy to prepare.

Ingredients

Scale

Main Ingredients:

1 tablespoon coconut oil
1 pound boneless skinless chicken breasts, thinly sliced
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon fresh grated ginger
2 tablespoons red Thai curry paste
1 (14 oz) can full-fat coconut milk
4 cups chicken broth
1 tablespoon fish sauce
1 tablespoon brown sugar

Additional Ingredients:

1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup mushrooms, sliced
1 cup baby spinach
juice of 1 lime
fresh cilantro and lime wedges for garnish

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Instructions

Cook Chicken: Heat coconut oil in a large pot, cook chicken until browned, then set aside.
Sauté Aromatics: In the same pot, sauté onion, garlic, and ginger until fragrant.
Add Curry Paste: Stir in red curry paste and cook for 1 minute.
Add Liquid: Pour in coconut milk and chicken broth, add fish sauce and brown sugar, bring to a simmer.
Cook Vegetables: Return chicken to the pot, add bell pepper, carrots, and mushrooms, simmer until tender.
Finish: Stir in spinach and lime juice, adjust seasoning, serve hot garnished with cilantro and lime wedges.