Thai Chicken Curry Soup

Name: Thai Chicken Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 pound boneless skinless chicken breasts cut into ½-inch chunks (450 grams); 1 teaspoon kosher salt (5 grams); ½ teaspoon black pepper (1 gram); 1 teaspoon sweet paprika (2 grams); 1 tablespoon neutral oil such as avocado or sunflower (15 milliliters); 1 small onion finely chopped (about 60 grams); 1 tablespoon grated fresh ginger (6 grams); 3 cloves garlic minced (9 grams); 3 tablespoons Thai red curry paste (45 grams); 4 cups low-sodium chicken broth (960 milliliters); 14 oz full-fat coconut milk (400 milliliters); ¼ cup creamy peanut butter (60 grams); 2 tablespoons fish sauce (15-30 milliliters); 1 teaspoon soy sauce or tamari (5 milliliters); 1 teaspoon brown sugar (5 grams); 1 cup sliced shiitake mushrooms (100 grams); 1 medium red bell pepper thinly sliced (120 grams); 2 cups chopped kale or baby spinach (60 grams); 4 ounces rice noodles or mung bean vermicelli noodles (115 grams); 2 tablespoons freshly squeezed lime juice (30 milliliters); Fresh Thai basil; Roasted peanuts chopped; Sliced scallions; Chili oil optional drizzle

Author: Clara Hastings

Published: February 17, 2026

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Introduction to Thai Chicken Curry Soup

If you’re looking for a comforting bowl of happiness, this Thai Chicken Curry Soup is just the ticket. I know how hectic life can get, especially for busy moms and professionals like us. This recipe is not only quick but also bursting with flavor, making it the perfect go-to for a cozy dinner. Imagine tender chicken simmered in a creamy coconut broth, surrounded by vibrant veggies. It’s a delightful dish that warms both the heart and the soul. Plus, it’s easy enough to prepare on even the most chaotic of evenings!

Why You’ll Love This Thai Chicken Curry Soup

This Thai Chicken Curry Soup is a culinary lifesaver. It combines ease and speed without sacrificing flavor. From sautéing to simmering, each step flows effortlessly. Plus, the cozy aroma that fills your kitchen? Pure magic. What I love most is how versatile it is—perfect for a quick weeknight meal or an impressive dish for guests. Trust me, your loved ones will be asking for seconds!

Ingredients for Thai Chicken Curry Soup

This Thai Chicken Curry Soup features a harmonious blend of ingredients that create a symphony of flavors. Let’s dive into what you’ll need to make this delightful dish.

Boneless skinless chicken breasts: The star of the dish! Tender and juicy, they soak up all the delicious flavors.
Kosher salt and black pepper: Essential for seasoning, bringing out the natural flavors of the chicken and veggies.
Sweet paprika: Adds a warm color and a subtle sweetness that complements the spices perfectly.

Neutral oil: Such as avocado or sunflower oil, ideal for searing and enhancing flavors without overpowering them.
Onion: Finely chopped for a base layer of flavor, it sweetens as it cooks.
Fresh ginger: A fragrant addition that brings warmth and zest to the soup.

Garlic: Minced for that aromatic burst; it’s a must in any comforting recipe.
Thai red curry paste: This is where the magic happens! It packs a spicy, vibrant punch that defines the soup.
Low-sodium chicken broth: The liquid gold that forms the hearty base of the soup.

Full-fat coconut milk: This creamy addition makes the soup rich and indulgent, perfect for a comforting meal.
Creamy peanut butter: Adds a nutty depth and additional creaminess, taking the soup to another level.
Fish sauce and soy sauce: Both add umami and depth, balancing the sweetness of the coconut milk.

Brown sugar: A hint of sweetness to round out the flavors and enhance the curry paste.
Sliced shiitake mushrooms: Their meaty texture adds heartiness and flavor complexity.
Red bell pepper: Bright and crunchy, it adds a fresh bite to the soup.

Kale or baby spinach: Leafy greens for a health boost and vibrant color.
Rice noodles or mung bean vermicelli: A comforting addition, these noodles soak up the soup beautifully.
Fresh lime juice: For a zingy finish that brightens the entire dish.

Garnishes: Fresh Thai basil, chopped roasted peanuts, scallions, and an optional drizzle of chili oil add flair and flavor to the final presentation.

For exact quantities, check the bottom of the article where you’ll find the complete recipe available for printing.

How to Make Thai Chicken Curry Soup

Prepare the Noodles

Start by bringing a pot of water to a boil. Add your choice of rice noodles or mung bean vermicelli noodles. Cook according to the package directions, usually around 3-4 minutes. Want to avoid clingy noodles? Drain them and toss with a few drops of oil. This little step keeps them from clumping together. Set them aside while you prepare the soup.

Sear the Chicken

Now, let’s bring some flavor! Season one pound of bite-sized chicken pieces with kosher salt, black pepper, and sweet paprika. In a large Dutch oven, heat a tablespoon of neutral oil over medium-high heat. Sear the chicken for about 8 minutes, stirring occasionally until golden brown. This step adds depth to the dish. Once golden, remove the chicken and set it aside. That lovely crust locks in flavor!

Sauté the Aromatics

Turn the heat down to medium and toss in your finely chopped onion. Adding two to three tablespoons of chicken broth deglazes the pot, scraping up all those flavorful bits. Sauté for 2-3 minutes until softened. Then, stir in the grated ginger and minced garlic, cooking for an aromatic 30 seconds. These ingredients set the stage for an incredible flavor base in this Thai Chicken Curry Soup.

Combine Ingredients

Time to bring everything together! Gradually whisk in the low-sodium chicken broth and full-fat coconut milk. This creamy concoction is the heart of the soup! Whisk in the peanut butter until smooth. This magical ingredient adds richness. Then, stir in sliced shiitake mushrooms along with the fish sauce, soy sauce, and a sprinkle of brown sugar for balance. Finally, return the chicken to the pot for a flavor fiesta!

Simmer the Soup

Bring your pot to a gentle simmer. Cook for 8-10 minutes to allow the chicken and mushrooms to fully cook through. The kitchen will smell heavenly! Next, add in your sliced red bell pepper and chopped kale or baby spinach. Simmer for another 3-4 minutes until the veggies are tender yet vibrant. This is where you create that delightful texture we all love.

Serve the Soup

Now comes the fun part! Divide the prepared noodles among your serving bowls. Ladle the hot Thai coconut chicken soup over them, with all those delicious vegetables. For that finishing touch, garnish with fresh Thai basil, chopped roasted peanuts, and sliced scallions. Feeling adventurous? Drizzle with chili oil for an extra kick. Your guests won’t be able to resist!

Tips for Success

Always taste and adjust seasoning as you go. A pinch more fish sauce or extra lime can elevate the flavors.

Substitute chicken with tofu for a vegetarian version, deliciously soaking up the curry flavors.

Use fresh ingredients for vibrant flavors, especially the herbs and vegetables.
Make it ahead! The soup tastes even better the next day as flavors meld.

Keep your garnishes ready to create a beautiful presentation!

Equipment Needed

Large Dutch oven: Perfect for simmering; a deep skillet also works.
Pot: For boiling noodles; any medium-sized pot does the job.
Whisk: Handy for mixing the coconut milk and peanut butter smoothly; a fork can work too.

Chopping board and knives: Essential for prepping your ingredients!

Variations

Vegetarian version: Swap the chicken for firm tofu. It absorbs all the savory flavors beautifully.
Spicy kick: Add extra red curry paste or toss in sliced jalapeños for more heat if you love spice!
Low-carb option: Replace the noodles with spiralized zucchini or cauliflower rice for a lighter dish.

Different proteins: Try shrimp or fish instead of chicken for a seafood twist.
Extra veggies: Toss in additional vegetables like broccoli or carrots for added nutrition and color.

Serving Suggestions

Pair with crusty bread or Thai coconut rice for a hearty meal.

Sip on a light, fruity white wine like Sauvignon Blanc to complement flavors.
Serving the soup in vibrant, colorful bowls adds a lovely touch.
Add lime wedges on the side for extra zest!
Complete the meal with a simple green salad for freshness.

FAQs about Thai Chicken Curry Soup

Can I make Thai Chicken Curry Soup in advance?
Absolutely! This soup is perfect for meal prep. Make it a day ahead, refrigerate, and let the flavors meld. Just reheat on the stovetop before serving, and it’ll taste even better!

Can I use another protein besides chicken?
Yes! Feel free to substitute the chicken with firm tofu, shrimp, or even fish. Adjust cooking times accordingly to ensure everything is cooked to perfection.

Is Thai Chicken Curry Soup spicy?
The spice level primarily depends on the amount of red curry paste you use. If you prefer a milder flavor, start with a small amount and adjust to your taste. You can also omit the chili oil if you’re sensitive to heat!

How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just make sure to keep the noodles separate to prevent them from becoming mushy.

Can I freeze Thai Chicken Curry Soup?
Yes! This soup freezes well for up to 3 months. Just make sure to leave out the noodles, as they can get mushy when thawed. Add them freshly cooked when you’re ready to enjoy.

Final Thoughts

Cooking this Thai Chicken Curry Soup fills my kitchen with warmth and joy, creating an inviting atmosphere. It’s more than just a meal; it’s a loving embrace for busy weeknights or leisurely weekends. Each spoonful bursts with flavor and color, reminding me that we can still find joy and comfort in cooking. Whether you’re sharing it with family or savoring it solo, this soup brings satisfaction to the table. So grab your ingredients, and let this delightful recipe whisk you away to the vibrant streets of Thailand, right from your own home!