Thai Curry Soup with Chicken

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If you’re looking for a comforting and flavorful dish to warm your soul, this Thai curry soup with chicken is the perfect choice.

It has a creamy, rich base infused with aromatic spices and a hint of heat, balanced beautifully with fresh herbs.

Plus, it comes together in just under 30 minutes! Whether you’re new to cooking or a seasoned pro, this recipe is simple to follow and absolutely delicious.

Why This Recipe Is a Must-Try

This Thai curry soup with chicken is packed with flavor and nutrition.

The mix of tender chicken, crunchy vegetables, and creamy coconut milk makes every spoonful a joy.

The recipe is simple enough for a weeknight dinner but impressive enough to serve at gatherings.

Plus, the vibrant colors and enticing aromas will make your kitchen feel like a slice of Thailand.

It’s comforting, filling, and sure to please the whole family!

Ingredients

• 1 tablespoon (15 ml) coconut oil or vegetable oil
• 1 medium yellow onion, finely diced
• 1 pound (450 g) chicken breast, diced into bite-size pieces
• 1 teaspoon kosher salt or ½ teaspoon table salt
• 4 tablespoons red curry paste
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1-2 chilies, deseeded and diced (optional)
• 1 14-ounce can (400 g) coconut milk, full fat
• 3 cups (720 ml) chicken stock
• 1 tablespoon (15 ml) fish sauce
• 4 ounces (113 g) rice noodles
• 1 medium bell pepper, sliced
• 2 tablespoons (30 ml) fresh lime juice
• Fresh cilantro for serving
• Fresh Thai basil for serving

How To Make Thai Curry Soup with Chicken

Step 1: Sauté the Aromatics

Begin by heating the coconut oil or vegetable oil in a large pot over medium heat.

Add in the finely diced yellow onion.

Sauté for about 3-5 minutes until the onion is translucent and fragrant.

This step sets the foundation of flavor for your soup!

Step 2: Cook the Chicken

Once the onion is ready, toss in the diced chicken breast and kosher salt.

Stir frequently, cooking for about 5-7 minutes until the chicken is browned on the outside.

Don’t worry if it’s not fully cooked through just yet; it will finish cooking in the soup.

Step 3: Add the Curry Paste and Garlic

Next, add the red curry paste, minced garlic, and grated ginger to the pot.

Cook for another 2-3 minutes.

The heat will help release the fragrant oils from the curry paste, which is essential for bringing out that delicious Thai flavor.

Step 4: Pour in the Liquid

Now it’s time for the good stuff! Pour in the can of coconut milk and the chicken stock.

Stir everything together until the curry paste is well incorporated into the liquid.

This is where the magic happens!

Step 5: Add Fish Sauce and Rice Noodles

Stir in the fish sauce and add the rice noodles.

Bring the pot to a gentle simmer.

Let it simmer for about 5-7 minutes, or until the noodles are tender.

The fish sauce adds a savory depth that balances the sweetness of the coconut milk.

Step 6: Introduce the Vegetables

After the noodles are cooked, it’s time to add the sliced bell pepper.

Cook for an additional 2-3 minutes to soften the peppers without losing their vibrant color and crunch.

Step 7: Finish with Lime Juice and Fresh Herbs

Once everything is cooked to perfection, remove the soup from the heat and stir in the fresh lime juice.

This brightens the flavors beautifully! Serve hot, topped with fresh cilantro and Thai basil for that authentic finish.

Expert Tips

• For extra flavor, you can marinate the chicken pieces in a little bit of the red curry paste before cooking.
• Adjust the spice level by adding more or fewer chilies based on your taste preference.
• If you’re not a fan of rice noodles, feel free to substitute with other noodles or even some hearty vegetables like zucchini noodles.
• Leftover soup can be reheated, but be careful not to overcook the noodles as they continue to soak up the liquid.

Variations and Customizations

• Try adding more vegetables like spinach, carrots, or snap peas for added nutrition and color.
• You can substitute chicken breast with shrimp, tofu, or even chickpeas for a different protein source.
• For a richer flavor, add a tablespoon of peanut butter to the soup while it simmers.
• If you like it creamier, increase the amount of coconut milk to suit your taste.

How to Store Leftovers

This Thai curry soup can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, simply warm it up on the stove over low heat, adding a splash of water or extra chicken stock if it thickens.

If you plan to make it ahead of time, consider undercooking the noodles slightly, as they will continue to absorb liquid when stored.

FAQ

Can I make this soup ahead of time?

Absolutely! You can prepare the soup up to the point before you add the noodles and vegetables.

Store it in the fridge, and when you’re ready to serve, simply reheat and add the noodles and vegetables.

Is Thai curry soup spicy?

The spiciness can vary based on how much red curry paste and chilies you use.

If you prefer a milder soup, start with less curry paste and add more according to your taste.

Can I freeze this soup?

Yes, you can freeze Thai curry soup! However, keep in mind that rice noodles may change texture once frozen and thawed.

It’s best to freeze without the noodles and add them fresh when serving.

What can I substitute for the fish sauce?

If you don’t have fish sauce, you can use soy sauce or a little extra salt for seasoning.

Just keep in mind that fish sauce adds a unique umami flavor that complements the curry beautifully.

Conclusion

This Thai curry soup with chicken not only warms you up but also introduces you to a world of flavors.

It’s hard to beat a one-pot meal that’s quick, easy, and absolutely delightful.

Whether you’re enjoying it alone or sharing with friends and family, this soup is sure to become a staple in your home.

Dive in, enjoy every spoonful, and savor the vibrant taste of Thailand!

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