This cozy Thai Chicken Curry Soup blends fragrant coconut milk, bold curry paste, and tender chicken into a bowl that warms the soul and finishes fast on weeknights. I’ve made variations of this soup for years and often turn to it when I want something that feels special but is easy to pull together; if you like richer curries, you might also enjoy this authentic Thai red curry with chicken as a companion idea. The balance of heat, acidity, and creamy texture is what keeps me cooking this again and again.
Why Make This Recipe
- Big flavor with little fuss: one-pot cooking concentrates aromatics and keeps cleanup minimal.
- Nutritious and satisfying: lean protein from chicken, healthy fats from coconut milk, plus vegetables for fiber.
- Speed and convenience: you can have dinner ready in about 30 minutes, perfect for busy evenings.
- Versatile for occasions: it’s elegant enough for guests but simple enough for solo meals.
- Personal note: I love this soup because it reheats beautifully and tastes even better the next day, which makes great leftovers and meal prep. Also try a lighter twist inspired by this green Thai chicken coconut curry to vary the herbs and heat.
Recipe Overview
Prep time: 10 minutes.
Cook time: 20 minutes. Total time: 30 minutes.
Servings: 4. Difficulty level: Easy.
Cooking method: Sauté aromatics, simmer chicken and vegetables in coconut milk and stock, finish with lime, fish sauce, and fresh herbs.
My Experience Making This Recipe
I tested this soup multiple times varying curry paste amounts and simmer times to get tender chicken without overcooking the coconut milk. I found that adding vegetables at the right time keeps them bright and prevents them from getting mushy.
How to Make Thai Chicken Curry Soup
Start by heating 1 tablespoon neutral oil in a 5–6 quart Dutch oven over medium heat, then sauté 1 medium onion and 3 cloves minced garlic for 2–3 minutes until translucent. Stir in 2 tablespoons red or green curry paste and cook 30–45 seconds to bloom the spices, then add 1 (14 oz) can coconut milk, 3 cups low-sodium chicken broth, 1 lb boneless skinless chicken thighs sliced thin, and 2 cups mixed vegetables (bell pepper, carrot, bok choy). Simmer gently for 12–15 minutes over medium-low heat (about 180–200°F / 82–93°C) until the chicken is cooked through and the flavors meld, then finish with 1 tablespoon fish sauce, 1 tablespoon brown sugar, juice of 1 lime, and a handful of chopped cilantro or Thai basil.
Expert Tips for Success
- Bloom the curry paste: sautéing the paste for 30–60 seconds in oil releases essential oils and deepens flavor.
- Use thighs for tenderness: boneless skinless thighs stay moist during the short simmer, but breasts work if you cut them thin.
- Control the heat: add chili or curry paste gradually—start with 1 tablespoon, taste at the end, and increase if you want more spice.
- Prevent coconut milk separation: simmer gently over medium-low heat and don’t boil vigorously; if it looks like it may split, lower the heat and stir gently. Also consider using a heavy-bottomed pot like a Dutch oven for even heat distribution.
- For concentrated flavor, let the soup rest 10 minutes off the heat; the aromatics continue to infuse the broth—see a contrasting texture idea in this anti-inflammatory turmeric chicken soup for inspiration.
How to Serve Thai Chicken Curry Soup
Serve over steamed jasmine rice or cooked rice noodles to soak up the broth and make it more filling. Garnish each bowl with fresh cilantro, sliced red chilies, and a lime wedge for brightness and color. For a family-style presentation, ladle into a shallow bowl and top with chopped roasted peanuts or crispy shallots for texture, or pair with light flatbreads for dipping—if you want a playful fusion, pair with mini savory pies like these Thai green chicken curry pies for a dinner party.
Storage and Reheating Guide
Store cooled soup in airtight containers in the refrigerator for up to 4 days. For freezing, cool completely, transfer to freezer-safe containers leaving 1 inch headspace, and freeze for up to 3 months. To reheat, thaw overnight in the fridge or reheat from frozen on the stovetop over low heat, stirring frequently; if the coconut milk has separated, whisk in a splash of warm water or an extra 2 tablespoons of coconut milk and heat gently until smooth.
Recipe Variations
- Gluten-free: use gluten-free soy sauce or tamari and ensure your curry paste has no hidden wheat—most are naturally gluten-free.
- Dairy-free: this recipe is naturally dairy-free when you use coconut milk and fish sauce; use light coconut milk for fewer calories.
- Vegetarian: substitute firm tofu or chickpeas for chicken and use vegetable stock instead of chicken broth.
- Higher heat or milder: increase curry paste to 3 tablespoons for more heat or reduce to 1 tablespoon for mild flavor, and add sliced bird’s eye chile for an extra kick.
Nutritional Highlights
This soup provides lean protein and healthy medium-chain triglycerides from coconut milk, which can be satiating. It’s a good source of vitamins from vegetables and can be kept lower in sodium by using low-sodium broth and checking fish sauce amounts. Allergen notes: contains fish (fish sauce) and coconut; adjust ingredients for shellfish or nut allergies if you add peanuts as garnish. A typical serving is about 1.5 to 2 cups per person.
Troubleshooting Common Issues
- Soup tastes bland: raise the acidity with an extra teaspoon of lime juice and add 1–2 teaspoons fish sauce to boost umami, tasting as you go.
- Coconut milk split or greasy: lower the heat and simmer gently; whisk in a splash of warm broth or coconut milk to reincorporate separated fat.
- Chicken is tough: avoid high boil and overcooking—simmer until internal temperature reaches 165°F (74°C) and remove from heat promptly.
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
A: Yes—brown the aromatics and bloom the curry paste on the stovetop first for best flavor, then transfer everything to a slow cooker and cook on low for 3–4 hours or high for 1.5–2 hours. Add delicate vegetables in the last 30 minutes to keep them from getting mushy.
Q: Can I substitute coconut cream or light coconut milk?
A: Use full-fat coconut milk for richness and mouthfeel; light coconut milk reduces calories but can thin the broth—if you use light, consider adding 2 tablespoons unsweetened coconut cream or reducing the broth by ½ cup to retain body.
Q: Is fish sauce necessary, and what can I substitute?
A: Fish sauce adds savory depth and saltiness; substitute with 2 teaspoons soy sauce plus ½ teaspoon anchovy paste for a similar umami profile, or use coconut aminos for a milder, soy-free option.
Q: How can I make the soup spicier without changing other flavors?
A: Infuse heat by adding finely sliced fresh Thai chilies or 1–2 teaspoons of chili oil at the end, which preserves the curry flavor while dialing up spiciness without overwhelming the balance.
Thai Chicken Curry Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy Thai Chicken Curry Soup that blends fragrant coconut milk, bold curry paste, and tender chicken—perfect for quick weeknight dinners.
Ingredients
- 1 tablespoon neutral oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons red or green curry paste
- 1 (14 oz) can coconut milk
- 3 cups low-sodium chicken broth
- 1 lb boneless skinless chicken thighs, sliced thin
- 2 cups mixed vegetables (bell pepper, carrot, bok choy)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Handful of chopped cilantro or Thai basil
Instructions
- Heat the oil in a Dutch oven over medium heat.
- Sauté the onion and garlic for 2–3 minutes until translucent.
- Stir in the curry paste and cook for 30–45 seconds.
- Add the coconut milk, chicken broth, chicken thighs, and mixed vegetables.
- Simmer for 12–15 minutes over medium-low heat until the chicken is cooked through.
- Finish with fish sauce, brown sugar, lime juice, and fresh herbs.
Notes
Allow the soup to rest for 10 minutes off the heat for better flavor infusion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg