Name: Thai Chicken Curry Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 tbsp olive oil; 1 small yellow onion, diced; 1 red bell pepper, sliced into thin strips; 3 cloves garlic, minced; 2 tbsp fresh ginger, grated; 1/4 cup red curry paste; 8 cups chicken broth; 1 13.5oz can coconut milk; 2 large cooked chicken breasts, sliced or shredded into small pieces; 5oz rice noodles; 1/2 cup fresh cilantro, chopped; 1/2 cup fresh basil, chopped; 3 oz baby spinach; 1 lime, juiced

Jump to Recipe· 4.2 from 12 reviews

If you’re craving a bowl of comfort packed with vibrant flavors, you’re going to adore this Thai Chicken Curry Soup Recipe. It delivers the perfect balance of creamy coconut milk, warming red curry, and fragrant fresh herbs that will brighten your day and satisfy your soul. This soup is not just about taste — it’s a heartwarming experience with tender chicken, silky rice noodles, and a zesty kick from lime, making it an irresistible favorite for any season.

Ingredients You’ll Need

This image shows several ingredients arranged neatly on a white marbled surface. At the center, there is a white bowl filled with shredded pale chicken. Surrounding it are various white bowls containing fresh green spinach leaves, chopped white onions, bright red bell pepper slices, finely chopped fresh green herbs, and minced yellow ginger. There is a small bowl with a bright red paste and another small bowl with a lighter brown spice. Next to them are a glass pitcher with a clear liquid that looks like coconut milk and a larger glass pitcher filled with light golden broth. Uncooked pale noodles are laid out next to the bowls. Fresh green basil leaves and lime halves, along with a lime squeezer, add vibrant color to the scene. The overall look is fresh, colorful, and ready for cooking photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Thai Chicken Curry Soup Recipe is simple yet essential, working together to create a delicious harmony of taste, texture, and color that’s both comforting and exotic.

2 tbsp olive oil: Helps sauté veggies and infuse the soup with richness without overpowering other flavors.
1 small yellow onion, diced: Adds a gentle sweetness and depth to the broth as it softens.
1 red bell pepper, sliced into thin strips: Provides a pop of vibrant color and a subtle sweetness that balances the heat.
3 cloves garlic, minced: Brings a warm, aromatic foundation that complements the curry spices perfectly.
2 tbsp fresh ginger, grated: Adds bright, zesty notes that awaken the senses and enhance complexity.
1/4 cup red curry paste: The bold heart of the soup, delivering rich, spicy, and slightly sweet flavors.
8 cups chicken broth: Creates a savory base that carries the curry and all ingredients beautifully.
1 13.5oz can coconut milk: Provides luscious creaminess that smooths out the spice for a silky texture.
2 large cooked chicken breasts, sliced or shredded: Adds satisfying protein and tender bites throughout the soup.
5oz rice noodles: Soaks up the flavorful broth, adding body and a gentle chewiness.
1/2 cup fresh cilantro, chopped: Brings freshness and a bright herbal punch to finish the dish.
1/2 cup fresh basil, chopped: Adds sweet, aromatic notes that enhance the Thai-inspired flavors.
3 oz baby spinach: Adds vibrant green color and leafy nutrition without overwhelming taste.
1 lime, juiced: Injects a lively citrus brightness that balances the creaminess and spices perfectly.

How to Make Thai Chicken Curry Soup Recipe

Step 1: Sauté the aromatics

Start by heating olive oil in a large dutch oven over medium-high heat. Once shimmering, toss in diced onion and sliced red bell pepper. Cook for 3 to 4 minutes until they soften and become fragrant, laying the groundwork for your flavorful soup.

Step 2: Build the flavor base

Stir in minced garlic and freshly grated ginger, letting their aromas bloom for about a minute. Then, add the red curry paste and cook everything together for another minute to deepen those rich Thai flavors.

Step 3: Add the liquids

Pour in the chicken broth and creamy coconut milk, stirring well to dissolve any curry paste clumps. This step blends the spicy and creamy elements into a luscious broth that’s simply irresistible.

Step 4: Incorporate chicken and noodles

Add the cooked chicken pieces and rice noodles into the pot. Bring the soup to a boil, then reduce heat to medium and simmer for 8 to 10 minutes, allowing the noodles to soften and the soup to meld into a harmonious bowl of comfort.

Step 5: Finish with fresh herbs and lime

Just before turning off the heat, stir in the chopped cilantro, basil, and baby spinach. Then, squeeze in fresh lime juice to lift and brighten the entire dish. Let the soup rest for 10 minutes to marry all those vibrant flavors before serving.

How to Serve Thai Chicken Curry Soup Recipe

Garnishes

Give your bowl a final flourish with extra chopped cilantro and basil for fresh herbal bursts. A few thin slices of red chili or a sprinkle of crushed peanuts can add exciting texture and subtle heat, making every spoonful a delight.

Side Dishes

This soup shines on its own but pairs beautifully with light sides like steamed jasmine rice or a crisp cucumber salad. These additions soak up any extra curry goodness and help balance the richness perfectly.

Creative Ways to Present

For a fun twist, serve this soup in hollowed-out mini coconuts or small bread bowls to impress guests. You can also garnish with edible flowers or a drizzle of chili oil for a restaurant-quality presentation right at home.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so your Thai Chicken Curry Soup Recipe tastes even better the next day.

Freezing

If you want to save some for later weeks, freeze the soup in portioned freezer-safe containers for up to 2 months. Keep some extra chicken broth handy to thin it out when you thaw it, as soups with coconut milk can thicken in the freezer.

Reheating

Reheat gently on the stove over medium-low heat to avoid curdling the coconut milk. Stir occasionally until warmed through, adding a splash of broth if the soup feels too thick, ensuring every bowl is as comforting as the first.

FAQs

Can I use different types of noodles in this soup?

Absolutely! While rice noodles are traditional and soak up the flavors nicely, you can substitute with glass noodles, egg noodles, or even thin spaghetti if that’s what you have on hand.

How spicy is this Thai Chicken Curry Soup Recipe?

The heat level can be adjusted easily by the amount of red curry paste you use. Start with less if you prefer milder and add more to taste as it cooks. The creamy coconut milk also helps mellow spiciness.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, especially if you use gluten-free chicken broth and rice noodles. Always check curry paste labels to confirm no hidden gluten ingredients.

Can I make this soup vegetarian or vegan?

Definitely! Swap the chicken broth for vegetable broth and leave out the chicken or use tofu for protein. The other ingredients remain the same and keep the soup rich and flavorful.

What’s the best way to keep the soup from getting too thick?

This soup tends to thicken as it cools because of the coconut milk and noodles. Simply stir in extra chicken broth or water when reheating to reach your desired consistency.

Final Thoughts

This Thai Chicken Curry Soup Recipe is truly a joy to make and even more delightful to eat. Its layers of flavor and textures come together effortlessly to create a soul-soothing meal that’s perfect any day of the year. I warmly encourage you to give it a try and experience the cozy magic this bowl delivers.