Thai Chicken Curry Soup
If there’s one soup that can instantly warm you up while staying fresh and vibrant, it’s this Thai Chicken Curry Soup. Tender chicken, colorful veggies, and creamy coconut broth come together with just the right balance of spice, tangy lime, and herby cilantro. It’s cozy enough for chilly nights, yet bright enough to enjoy year-round.
This recipe follows my 7-Step Soup Method, which makes soup-making simple by breaking it into foolproof building blocks: fat, flavor base, liquid, protein, mix-ins, spices, and finishes. Once you know the steps, you can easily swap ingredients to create endless soup variations.
Want to mix it up? Try:
- Using shrimp or tofu instead of chicken
- Swapping in mushrooms or zucchini for the veggies
- Adding a swirl of chili oil for extra heat
- Making it lighter with low-fat coconut milk (or extra rich with a splash of cream)
✨ Pin this recipe for later so you have it handy, and be sure to check out my other soup recipes if you’re building your soup-making skills!
Thai Chicken Curry Soup
Ingredients
- 2 tbsp neutral oil (avocado or vegetable oil)
- 1 ½ cup shallot (diced)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2-3 tbsp red curry paste
- 4 cups chicken stock
- 2 cups cooked chicken thighs (cut into bite-sized pieces)
- 1 cup carrot (sliced diagonally)
- 1 cup bell pepper (thinly sliced)
- 1 cup bamboo shoots
- ½ tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 can full-fat coconut milk (13.5 oz)
- 2 tbsp fresh lime juice
- chopped cilantro (for garnish)
- green onions (sliced, for garnish)
Instructions
Fat
- Heat oil in a large Dutch oven or soup pot over medium heat.
Flavor Base
- Add shallots and cook until softened, about 3–4 minutes. Stir in garlic, ginger, and curry paste. Toast 1–2 minutes until fragrant.
Liquid Base
- Pour in one cup of the chicken stock, scraping the pot to deglaze. Then add the rest of the chicken stock.
Protein
- Stir in cooked chicken.
Mix-Ins
- Add carrots, bell peppers, and bamboo shoots. Simmer 10–12 minutes, until vegetables are tender-crisp.
Spices
- Stir in turmeric, coriander, black pepper, and red pepper flakes (if using).
Finishes
- Lower heat and stir in coconut milk. Warm gently without boiling, 2–3 minutes. Brighten with lime juice and adjust seasoning with salt. Garnish with cilantro and green onions before serving.
Notes
- Chicken Prep: This recipe is written with cooked chicken thighs. Bake at 350°F for 25–30 minutes, poach, or use rotisserie chicken. If starting with raw, add 25–30 minutes to total time.
- Curry Paste: Red curry paste is classic, but green curry paste works if you prefer a brighter, herby flavor. Add more or less curry according to your desired spice level. I use 3 tbsp because my family likes it a bit spicy.
- Protein Swap: Chicken thighs stay tender, but you can use shredded rotisserie chicken or shrimp instead.
- Vegetarian Version: Skip the chicken and use tofu or chickpeas, plus vegetable broth.
- Make Ahead: Soup keeps well in the fridge for up to 3 days. The flavor deepens overnight.
This Thai Chicken Curry Soup is one of my favorite 7-step soups because it feels both comforting and refreshing at the same time. The coconut broth is creamy without being heavy, the lime makes it bright, and the veggies add so much color. Try it as written, or use the 7-Step Soup Method to make it your own with your favorite protein and mix-ins.
If you make this soup, leave a comment and let me know how it turned out! Don’t forget to pin it for later so it’s easy to find when the craving for something cozy and flavorful strikes. 🌸
