The Best Thai Chicken Coconut Curry Soup Recipe
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This Thai Chicken Coconut Curry Soup is a bowl of pure comfort and flavor. Learn how to make this better than take-out recipe at home!
Recipe Overview: The Best Thai Chicken Coconut Curry Soup Recipe
- ⏱ Prep Time: 15 minutes
- 👩🏻🍳 Baking Time: 15 minutes
- ⏳ Total Time: 30 minutes
- 🍞 Serving: 10
- ⚡ Calories: 221 calories per serving
- 🍂 Flavor Profile: Creamy and aromatic, with tender chicken, vibrant Thai spices, coconut milk richness, and a subtle balance of sweet, savory, and tangy flavors.
- 👌 Difficulty: Easy — approachable for home cooks, with straightforward steps for a flavorful soup.
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As one of the most often requested soups in my home, I have had a lot of practice perfecting this Thai red curry chicken soup. This bowl of goodness combines tender chicken, fresh herbs, creamy coconut milk, and often a mix of vegetables like bell peppers, cabbage, and onions. The combination of flavors - savory, slightly sweet, and tangy- is truly satisfying. Plus, it's versatile; you can adjust the level of spiciness to your liking and switch out the protein or veggies and still have the bold flavors of Thai soup.
When I make this soup it honestly doesn't feel like I'm just eating a bowl of soup for supper. It feels like a cultural experience of rich Thai food, with the unique taste Thai red curry paste brings in addition to the fresh herbs and coconut milk. I strongly recommend using all fresh herbs for the best flavor. If you have leftover shredded chicken from another meal, feel free to make this recipe even easier and add that instead of raw chicken.
Why You Will Love this recipe:
Flavor-packed: The blend of curry paste, coconut milk, and fresh herbs create a complex and rich taste.
Healthy Ingredients: This soup is loaded with nutritious veggies and protein.
Comfort Food: Perfect for warming up on a chilly day.
Customizable: You can add your favorite vegetables, adjust the spice level, and even use different types of protein.
Easy to Make: Simple steps and easily accessible ingredients make this recipe perfect for a quick and delicious meal.
Perfect for Meal Prep: Make a big batch and enjoy it throughout the week—flavors get even better over time.
Ingredients for Thai Chicken Curry Soup:
- 2 boneless, skinless chicken breasts
- 4 cups thinly sliced cabbage
- 1 bell pepper, diced
- 1 onion, diced
- 2 tablespoon minced garlic
- 3 tablespoons red curry paste
- 1 tablespoon chopped fresh ginger
- 6 cups chicken stock
- 1 (13.5-ounce) can full-fat coconut milk
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons honey (or brown sugar)
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh basil
- 2 tablespoon lime juice
- salt and pepper to taste
- green onions or cilantro for garnishing
Instructions:
- Soak rice noodles according to package instructions.
- Add cut up chicken, chopped pepper and onion to a large pot or Dutch oven. Pour chicken stock over it and stir, and cook on medium heat for 5 minutes.
- Add minced garlic, chopped ginger, curry paste and cabbage to pot. Let cook for 5-10 more minutes, until veggies are tender and chicken is cooked through.
- Next add softened rice noodle, canned coconut milk, honey, fish sauce, lime juice, chopped cilantro and basil. Simmer for 2-3 minutes.
- Taste and add salt and pepper accordingly, this will depend on how salty your chicken stock is. I add about 2 teaspoon salt and 1 teaspoon pepper.
- Remove from heat and garnish with sliced green onions and chopped cilantro
Tips to Make the Best Thai Coconut Curry Chicken Soup:
- Use your favorite protein. This recipe would also work well with chicken thighs, chicken breasts, shrimp or tofu.
- Use full fat coconut milk. Although light coconut milk can certainly be used, full fat coconut milk will yield a much more rich and creamy broth.
- Don't skip the fish sauce. Fish sauce is a key ingredient here, adding saltiness and umami. It is not usually a pantry staple so I would recommend adding it to your grocery list instead of skipping it!
- Mix it up. Add in more veggies (zucchini, mushrooms).
FAQ'S:
Rice noodles are the most traditional choice and have a soft, delicate texture. You can also use egg noodles or udon noodles depending on what you have on hand.
Yes! Swap the chicken for tofu or extra vegetables and use vegetable broth instead of chicken broth.
The heat level depends on how much curry paste you use. Start with a small amount for a mild soup, or add more (and even fresh chili) if you prefer extra spice.
Yes, but it’s best to store the noodles separately. This prevents them from getting too soft or absorbing too much broth before serving.
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Yes, but freeze it without the noodles. When ready to eat, thaw, reheat, and add freshly cooked noodles.
This soup is very flexible—spinach, mushrooms, zucchini, and broccoli all work well.
Soy sauce or tamari are good substitutes. Fish sauce does add a deeper savory flavor, but the dish will still taste great without it.
Add an extra splash of coconut milk or a small amount of heavy cream for a richer, silkier broth.
What to serve with Chicken Coconut Red Curry Soup?
Spring Rolls: Crispy vegetable or shrimp spring rolls with a dipping sauce make a great starter.
Thai Salad: A fresh Thai cucumber or lettuce salad provides a refreshing contrast to the rich soup.
Mango Sticky Rice: For a touch of sweetness, this traditional Thai dessert pairs beautifully.
Steamed Jasmine Rice: A simple bowl of fragrant rice can be used to soak up the delicious curry broth
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The Best Thai Chicken Coconut Curry Soup Recipe
Equipment
- 1 Dutch oven
- 1 Knife
Ingredients
- 2 boneless skinless chicken breasts
- 4 cups thinly sliced cabbage
- 1 bell pepper diced
- 1 onion diced
- 2 tablespoon minced garlic
- 3 tablespoons red curry paste
- 1 tablespoon chopped fresh ginger
- 6 cups chicken stock
- 1 13.5-ounce can full-fat coconut milk
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons honey or brown sugar
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh basil
- 2 tablespoon lime juice
- salt and pepper to taste
- green onions or cilantro for garnishing
Instructions
- Soak rice noodles according to package instructions.
- Add cut up chicken, chopped pepper and onion to a large pot or Dutch oven. Pour chicken stock over it and stir, and cook on medium heat for 5 minutes.
- Add minced garlic, chopped ginger, curry paste and cabbage to pot. Let cook for 5-10 more minutes, until veggies are tender and chicken is cooked through.
- Next add softened rice noodle, canned coconut milk, honey, fish sauce, lime juice, chopped cilantro and basil. Simmer for 2-3 minutes.
- Taste and add salt and pepper accordingly, this will depend on how salty your chicken stock is. I add about 2 teaspoon salt and 1 teaspoon pepper.
- Remove from heat and garnish with sliced green onions and chopped cilantro
Notes
Tips to Make the Best Thai Coconut Curry Chicken Soup:
- Use your favorite protein. This recipe would also work well with chicken thighs, chicken breasts, shrimp or tofu.
- Use full fat coconut milk. Although light coconut milk can certainly be used, full fat coconut milk will yield a much more rich and creamy broth.
- Don't skip the fish sauce. Fish sauce is a key ingredient here, adding saltiness and umami. It is not usually a pantry staple so I would recommend adding it to your grocery list instead of skipping it!
- Mix it up. Add in more veggies (zucchini, mushrooms).
Coconut curry is so good!