Thai Chicken Curry Soup
This Thai Chicken Curry Soup is cozy, colorful, and bursting with flavor. Tender chicken, bright veggies, and a creamy coconut broth come together in under an hour for a weeknight-friendly dinner with a touch of spice.
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.