Name: Thai Chicken Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces); 1 tablespoon olive oil or coconut oil; 1 medium onion (diced); 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1 tablespoon red Thai curry paste (adjust for spice level); 1 can (14 oz) coconut milk (full-fat for richness); 4 cups chicken broth (low-sodium); 1 medium carrot (sliced); 1 red bell pepper (sliced); 1 zucchini (sliced); 1 cup baby spinach (or other leafy greens); 2 tablespoons fish sauce (or soy sauce for a vegetarian version); 1 tablespoon lime juice; 1 teaspoon brown sugar (optional, for balancing flavors); Fresh cilantro (for garnish); Sliced chili peppers (optional, for extra heat); Lime wedges (for serving)

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Thai Chicken Curry Soup is a fragrant, flavorful, and comforting dish that combines tender chicken, vegetables, and a rich coconut curry broth. With a perfect balance of sweet, spicy, and savory notes, this soup will warm you up from the inside out. Infused with the bold flavors of ginger, garlic, lemongrass, and Thai curry paste, it’s an aromatic and satisfying meal that can be served on a chilly day or when you’re craving something with a little zing. Best of all, it’s easy to make and sure to impress with its depth of flavor.

Why You’ll Love This Recipe

This Thai Chicken Curry Soup brings all the aromatic, bold flavors of Thai cuisine into a comforting soup. The coconut milk creates a creamy base, while the curry paste and fresh herbs add an incredible depth of flavor. The soup is hearty thanks to the chicken and vegetables, yet light enough to leave you feeling refreshed. Whether you’re a fan of Thai food or looking for something new, this soup is packed with fresh, vibrant ingredients and is easy to customize to your taste. It’s the perfect balance of spicy, savory, and creamy in one bowl!

Thai Chicken Curry Soup

Ingredients

1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
1 tablespoon olive oil or coconut oil
1 medium onion (diced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1 tablespoon red Thai curry paste (adjust for spice level)
1 can (14 oz) coconut milk (full-fat for richness)
4 cups chicken broth (low-sodium)
1 medium carrot (sliced)
1 red bell pepper (sliced)
1 zucchini (sliced)
1 cup baby spinach (or other leafy greens)
2 tablespoons fish sauce (or soy sauce for a vegetarian version)
1 tablespoon lime juice
1 teaspoon brown sugar (optional, for balancing flavors)
Fresh cilantro (for garnish)
Sliced chili peppers (optional, for extra heat)
Lime wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the aromatics: Heat the olive oil or coconut oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and ginger and cook for another 1-2 minutes, until fragrant.
Cook the chicken: Add the chicken pieces to the pot and season with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
Add the curry paste and liquids: Stir in the red Thai curry paste and cook for another minute, allowing the flavors to meld. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
Add the vegetables: Add the sliced carrots, red bell pepper, and zucchini to the soup. Let it simmer for 10-12 minutes until the vegetables are tender.
Season the soup: Stir in the fish sauce (or soy sauce), lime juice, and brown sugar (if using). Taste the soup and adjust the seasoning with more fish sauce or lime juice as needed.
Add the spinach: Once the vegetables are tender, stir in the spinach and cook for another 2 minutes, until wilted.
Serve: Ladle the soup into bowls and garnish with fresh cilantro, sliced chili peppers for extra heat (optional), and lime wedges on the side. Serve hot and enjoy!

Servings and Timing

Servings: 4-6
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes

Variations

Vegetarian version: To make this soup vegetarian, omit the chicken and add tofu, chickpeas, or extra vegetables like sweet potatoes, mushrooms, or cauliflower.
Different protein: You can also use shrimp, beef, or turkey in place of chicken for a different protein option.
Spicy variation: Add more curry paste or chili peppers to increase the heat level. If you like it spicier, throw in some Thai bird’s eye chilies or a dash of sriracha sauce.
Add noodles: For a heartier soup, add rice noodles, soba noodles, or even regular pasta to the soup.
Extra greens: You can add additional greens like kale or bok choy for more vegetables and nutrients.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the fridge for up to 3 days. The soup will continue to develop flavors as it sits.
Freezing: This soup can be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. Reheat in a pot on the stove, adding more broth if needed.
Reheating: Reheat the soup on the stove over low heat. Add more broth or water if the soup has thickened too much.

FAQs

1. Can I use light coconut milk?

Yes, you can use light coconut milk to reduce the richness of the soup, but the flavor and creaminess will be slightly less decadent. Full-fat coconut milk gives the soup a richer texture.

2. Can I use homemade chicken broth instead of store-bought?

Absolutely! Homemade chicken broth will give the soup even more depth of flavor, so feel free to substitute it for store-bought broth.

3. How can I make this soup spicier?

To increase the spice, add more red curry paste, sliced fresh chili peppers, or a dash of sriracha or chili flakes to the soup. You can also use a spicier curry paste variety.

4. Can I use another type of protein in this soup?

Yes, you can replace the chicken with shrimp, beef, or even tofu for a different variation. Adjust cooking times based on the protein you choose.

5. Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you use a gluten-free fish sauce (or soy sauce if using a vegetarian alternative).

6. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge for a few days. In fact, the flavors deepen and meld as it sits, so it’s even more delicious the next day.

7. Can I add other vegetables to the soup?

Definitely! You can add vegetables like mushrooms, baby corn, snow peas, or even sweet potatoes for added flavor and texture.

8. Can I make this soup vegetarian?

Yes, simply omit the chicken and use tofu, tempeh, or chickpeas for protein. You can also add more vegetables for a heartier dish.

9. How do I make this soup thicker?

To thicken the soup, you can reduce the broth further by simmering it for a little longer, or you can stir in a spoonful of peanut butter or a cornstarch slurry (cornstarch mixed with water) to give it more body.

10. Can I use other herbs for garnish instead of cilantro?

Yes, you can substitute cilantro with Thai basil, mint, or parsley if you prefer a different herb flavor.

Conclusion

Thai Chicken Curry Soup is a vibrant and comforting dish that combines the bold, aromatic flavors of Thai cuisine in a creamy, soothing soup. The combination of coconut milk, curry paste, and fresh vegetables creates a soup that is both satisfying and full of complex flavors. Whether you’re craving something spicy and savory or looking for a warm, hearty meal, this soup delivers all the right notes. With endless variations and easy-to-find ingredients, Thai Chicken Curry Soup is a versatile and crowd-pleasing recipe that’s perfect for any occasion.