This Thai Curry Chicken Soup is a warm and cozy dish bursting with flavor! Tender chicken, colorful veggies, and creamy coconut milk come together in a delightful blend of spices.
It’s perfect for chilly nights when you need a hug in a bowl! I love serving it with a sprinkle of fresh herbs for extra zing—plus, it makes the kitchen smell amazing! 🌺
Key Ingredients & Substitutions
Vegetable Oil: This oil is great for sautéing. If you want a different flavor, try coconut oil or even sesame oil for a nutty taste.
Onion: A medium onion adds sweetness, but you can use shallots for a milder flavor or green onions for a fresh touch.
Red Curry Paste: The star of this dish! If you’re short on time, you can use green curry paste or even a prepared curry sauce as a substitute, but it will change the flavor profile.
Coconut Milk: Provides creaminess. For a lighter version, use light coconut milk or substitute with unsweetened almond milk, but it won’t be as rich.
Chicken: I use cooked rotisserie chicken for ease, but shredded turkey or even tofu for a vegetarian option are great substitutes.
Rice Noodles: While I love traditional rice noodles, you can swap them for any pasta you have handy. Zoodles (zucchini noodles) also make this dish gluten-free and lighter!
How Can I Ensure the Perfect Balance of Flavors?
Balancing flavors in Thai cuisine is key! Start by tasting as you go. Here’s how to get it just right:
- Begin by sautéing onions, garlic, and ginger—these aromatic ingredients build the flavor base.
- Add the red curry paste gradually, tasting to find the spice level you enjoy.
- When adding coconut milk, allow it to simmer to meld the flavors beautifully.
- Fish sauce adds umami, but add a little at a time—you can always add more but can’t take it back!
- Finish with lime juice for brightness and sweetness from brown sugar to balance everything out. Adjust accordingly!
This approach guarantees a flavorful soup you’ll love! Enjoy your cooking!
How to Make Thai Curry Chicken Soup
Ingredients You’ll Need:
- 1 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2-3 tbsp Thai red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 red bell pepper, thinly sliced
- 1 cup cooked rice noodles or vermicelli
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime (plus lime wedges for serving)
- Salt and pepper, to taste
- Fresh Thai basil leaves, chopped (plus extra for garnish)
- Fresh cilantro, chopped (optional)
- Red chili slices (optional, for heat and garnish)
How Much Time Will You Need?
This Thai Curry Chicken Soup takes about 10 minutes of prep time and 20 minutes of cooking time, for a total of about 30 minutes. That’s quick enough to whip it up for a weeknight meal or to impress guests!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook for about 3-4 minutes until it becomes soft and translucent. This is the base of all those yummy flavors!
2. Add Garlic and Ginger:
Next, toss in the minced garlic and grated ginger. Sauté for another minute until fragrant. You should start to smell the wonderful aroma filling your kitchen.
3. Incorporate the Curry Paste:
Stir in the Thai red curry paste. Cook for about 1-2 minutes, stirring constantly. This helps to deepen the flavors and bring out the spice!
4. Pour in Liquids:
Now, add the can of coconut milk and the chicken broth to the pot. Give everything a good stir to combine. Bring the mixture to a gentle simmer over medium heat.
5. Add Chicken and Peppers:
Add the shredded chicken and thinly sliced red bell pepper to the pot. Let it simmer for about 5-7 minutes, until the bell peppers are tender and everything is heated through.
6. Seasoning Time:
Stir in the fish sauce, brown sugar, and lime juice. Taste your soup and adjust the seasoning with salt and pepper to your liking. Balance is key!
7. Noodle it Up:
If you’re using cooked rice noodles, add them to the soup now. Let them heat through for a couple of minutes while stirring gently.
8. Final Touches:
Remove the pot from the heat and stir in the chopped Thai basil and cilantro if you’re using it. These fresh herbs will add bright flavors.
9. Serve and Garnish:
ladle the soup into bowls. Garnish with extra fresh basil leaves, lime wedges, and red chili slices if you like a bit of heat. It looks beautiful and inviting!
10. Enjoy!
Serve hot and enjoy your delicious, fragrant Thai Curry Chicken Soup! It’s perfect for warming up any day and is sure to be a hit!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly in this recipe. Just shred it and add it in during the cooking process for a quick meal!
How Can I Make This Soup Spicier?
If you like a kick, you can add extra Thai red curry paste or fresh sliced chilies when you sauté the garlic and ginger. Adjust the amount to your spice preference!
Can I Freeze Leftovers?
Yes, this soup freezes well! Allow it to cool completely, then transfer to an airtight container and freeze for up to 2-3 months. Reheat gently on the stove when you’re ready to enjoy it again.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute, soy sauce or tamari (for a gluten-free option) can work in a pinch. You could also use a little bit of miso mixed with water as an alternative to add umami flavor!