This Thai Curry Chicken Soup is a warm, comforting dish that’s packed with flavor. It’s made with tender chicken, colorful veggies, and a rich coconut curry broth that warms you up from the inside out!
Every spoonful feels like a cozy hug! I love how quick and easy it is to make—just toss everything in, let it simmer, and you’re ready to enjoy a delicious meal in no time!
Key Ingredients & Substitutions
Thai Red Curry Paste: This gives the soup its signature flavor. If you’re looking for a milder option, try yellow curry paste or even green curry paste. Homemade versions can also be used if you have the ingredients!
Coconut Milk: It adds richness! If you’re aiming for a lighter version, choose light coconut milk or evaporated milk, though it will change the creaminess slightly.
Chicken: I prefer using chicken thighs for juiciness, but if you’re looking for a leaner option, chicken breasts work well too. Tofu is also a great substitute for a vegetarian version.
Fish Sauce: This adds depth of flavor. For a vegetarian alternative, you can replace it with soy sauce or tamari. You might miss that umami flavor, so consider adding a little more salt!
Noodles: Rice noodles are traditional, but feel free to use any type of noodles you love, including whole grain or gluten-free varieties. Adjust cooking time based on the type of noodles used.
How Do I Make Sure My Chicken is Tender?
To ensure your chicken stays juicy and tender in the soup, cut it into thin slices so it cooks quickly and evenly. Use boneless thighs for added flavor and moisture—just watch the cooking time closely!
- Slice the chicken against the grain to keep it tender.
- Add it to the pot after the broth is at a simmer to prevent overcooking.
- Cook just until the chicken is no longer pink; it’ll continue to cook a bit after you remove the pot from heat.
With these tips, your Thai Curry Chicken Soup will be a hit every time! Enjoy every bowl!”
How to Make Thai Curry Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp Thai red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 oz rice noodles or glass noodles
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
For Garnish:
- Fresh Thai basil or cilantro leaves, thinly sliced
- Lime wedges, for serving
- Optional: sliced green onions and fresh chili slices for garnish
How Much Time Will You Need?
This Thai Curry Chicken Soup takes about 10 minutes of prep time and 15 minutes of cooking time, making it a quick and easy meal total of 25 minutes. Perfect for busy weeknights or when you need a comforting dish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the vegetable oil in a large pot over medium heat. Add the thinly sliced onion and cook until it becomes soft and translucent, which should take about 3 minutes. Then, toss in the minced garlic and ginger, sautéing for another minute until the aroma fills your kitchen.
2. Add the Curry Paste:
Now, stir in the Thai red curry paste. Make sure to cook this for 1-2 minutes, stirring constantly. This helps bring out the lovely flavors of the curry paste!
3. Pour in the Liquids:
Next, pour in the can of coconut milk and the chicken broth. Stir everything together and let it come to a gentle simmer. This is where the soup begins to take shape!
4. Cook the Chicken:
Add the thinly sliced chicken to the pot. Cook it for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
5. Add the Veggies and Noodles:
Now it’s time to add the sliced red bell pepper and noodles. Allow everything to cook for another 3-4 minutes until the noodles are tender, stirring them occasionally so they don’t stick together.
6. Season the Soup:
Season the soup with fish sauce, lime juice, and sugar. Give it a good taste and adjust any flavors as needed. If you like it a bit spicier, feel free to add more curry paste or some chili flakes!
7. Serve and Garnish:
Once everything is cooked and seasoned to your liking, remove the pot from heat. Serve the soup hot, garnishing each bowl with fresh Thai basil or cilantro. Don’t forget to add a lime wedge for a zingy finish! For an extra touch, you can sprinkle some sliced green onions and fresh chili slices on top.
Now you’re all set to enjoy a bowl of fragrant, creamy, and vibrant Thai Curry Chicken Soup that perfectly balances spicy, sour, and savory flavors. Happy eating!
Can I Use Different Proteins in This Soup?
Absolutely! If you want a vegetarian version, you can substitute the chicken with firm tofu. For a different meat, try shrimp or even beef; just adjust the cooking time based on the protein you choose.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just be sure to leave out the noodles and add them fresh when reheating, as they don’t freeze well. The soup will keep in the freezer for about 2-3 months.
What Are Some Good Garnishes for This Soup?
Besides Thai basil or cilantro, you can enhance your soup with lime wedges for added freshness, sliced green onions for crunch, or fresh chili slices if you enjoy extra heat. A drizzle of coconut cream can also make it extra creamy!
