The Best Thai Chicken Coconut Curry Soup Recipe

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!

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:

1. Soak rice noodles according to package instructions. 
2. 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. 
3. 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.
4. Next add softened rice noodle, canned coconut milk, honey, fish sauce, lime juice, chopped cilantro and basil. Simmer for 2-3 minutes. 
5. 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. 
6. 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:

What type of noodles should I use in this thai coconut curry soup?

You can use rice noodles, egg noodles, or even udon noodles. Rice noodles are the most common choice for their delicate texture.

Can I make this soup vegetarian?

Absolutely! Simply replace the chicken with tofu or additional vegetables and use vegetable broth instead of chicken broth.

How can I adjust the spiciness?

Adjust the amount of curry paste you use to control the heat. You can also add red chili peppers (or red pepper) for extra spice. I prefer my soup to have low heat so this recipe is actually not spicy at all. 

Can I prepare this soup in advance?

Yes, you can make the soup ahead of time. Just keep the noodles separate until you’re ready to serve to prevent them from getting too soft and absorbing all the liquid.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

What other vegetables can I add?

Feel free to add any of your favorite vegetables like spinach, mushrooms, zucchini, or broccoli.

Can I freeze this soup?

Yes, you can freeze the soup without the noodles. When you’re ready to eat, reheat the soup and add freshly cooked noodles.

What can I use instead of fish sauce?

If you don’t have fish sauce, you can use soy sauce or tamari as a substitute. But your local grocery store probably carries it in the Thai food section, plus the red curry paste this recipe asks for. Those 2 ingredients are not always pantry staples.

How can I make the soup creamier?

For an even creamier texture, you can add an extra can of coconut milk or a splash of heavy cream.

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

Other Recipes you will enjoy:

Ground Beef Orzo

Easy Hamburger Taco Soup

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