Cozy Thai Red Curry Chicken Soup is rich, light, fragrant, tangy, salty and sweet!! This red Thai soup is easy enough for weeknights and will warm you up on a cold night.
Cold, rainy winter nights needs a warm bowl of hot chicken soup, right? But, ain’t a boring soup. A soup that is chockfull of flavor!
Thai Red Curry Chicken Soup is
- Made in 30 minutes
- Perfect for weeknights
- Light
- Rich
- Tangy
- Sweet
- Spicy
- Comforting
What is Thai red curry paste?
Thai red curry paste is a wet mix of ground red chili peppers, garlic, lemongrass, shallot, coriander root and other spices. It is used to make authentic Thai curries, soups, fried rice and stir fries.
Main ingredients:
Red curry paste – A short cut method to make delicious Thai coconut carrot soup without having to shop for hard to find ingredients like galangal, coriander roots, lemongrass or Kaffir lime leaves.
Aromatics – Onion, garlic and ginger
Chicken stock – Another short cut approach for packing delicious flavor
Coconut milk – Canned coconut milk (always stocked in the pantry)
Chicken – Boneless, skinless chicken thighs
Vegetables – Carrot and spinach
Flavorings – Soy sauce, honey and lime juice
How to make Thai chicken curry soup?
Saute chopped onion, minced ginger and garlic in some coconut oil, until translucent. Stir in red curry paste for one to two minutes, until toasted. Add chicken stock, coconut milk, diced chicken and sliced carrot. Cover and simmer for about 20 minutes or until chicken and carrot is cooked.
Add baby spinach leaves and let simmer for couple minutes for spinach to wilt. Take off heat and stir in soy sauce, honey and lime juice.
Love Thai food? Here are few more delicious Thai recipes: Thai Spicy Noodles , Thai Chicken Fried Rice, Thai Chickpea and Spinach Curry or Shrimp and Broccoli Stir Fry.
Expert tips:
Mix and match veggies – You could add sliced snap peas, red bell peppers or other favorite veggies in this soup.
I used 33% reduced sodium chicken stock and the soup did not need any additional salt. If you use no sodium stock, then add salt to taste or adjust lime juice if using regular sodium stock.
We recommend using boneless, skinless chicken thighs for additional flavor and tenderness. But, boneless skinless breasts may be used instead.
We highly recommend using Thai Kitchen red curry paste for an authentic flavor (not a sponsored post). It is easily available in all major US grocery stores and Amazon.
Add lime juice only before serving. If soup is re heated after the addition of lime juice, it tends to get a touch of bitterness, so we highly recommend adding lime juice just before serving.
Coconut oil – We loved to flavor of coconut oil when paired with coconut milk and curry paste, but vegetable oil may be used instead.
Serving suggestions:
Add cooked rice noodles or even spaghetti in the soup to make a complete meal.
Top soup with chopped cilantro or chopped roasted peanut/cashews for a delicious crunch.
Frequently asked questions:
Chicken stock adds so much flavor and richness to the soup. So, we highly recommend not using water.
Absolutely! Skip chicken and toss in shredded or diced rotisserie chicken along with the spinach.
Garlic, ginger, onion and chicken have properties to reduce inflammation, upper respiratory issues and fight off viruses. Carrot and spinach is rich in vitamin A,C, K, potassium, beta carotene and other antioxidants and minerals.
Soups, SOUPS and more Soups:
Instant Pot Thai Curry Cauliflower Soup
Instant Pot Tuscan Chicken Soup
Instant Pot Thai Curry Soup with Shrimp
Tuscan Shrimp and Spinach Soup
Thai Red Curry Chicken Soup
Cozy Thai Red Curry Chicken Soup is rich, light, fragrant, light, tangy, salty and sweet!! This red Thai soup is easy enough for weeknights and will warm you up on a cold night.
Ingredients
- 2 tablespoons coconut oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 tablespoon minced ginger
- 3 tablespoons Thai red curry paste
- 2 cups chicken stock (I used 33% reduced sodium)
- 2 cups coconut milk
- 1 large carrot, thinly sliced
- 1/2 pound boneless, skinless chicken thighs, diced to bite size pieces
- 2 handfuls baby spinach
- 1 and 1/2 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 lime, juiced
Optional ingredients (for topping)
- Chopped cilantro
- Chopped roasted peanuts or cashews
- Lime wedges
Instructions
1. Add coconut oil to a medium sauce pan and place over medium heat. When hot, stir in chopped onion, garlic and ginger, reduce heat to low-medium and saute for about 3 minutes, until onion gets translucent.
2. Stir in red curry paste and 2 teaspoons water (this helps the curry paste not begin burning and the water will evaporate almost immediately). Saute continuously for a minute for the curry paste to toast well.
3. Stir in chicken stock, coconut milk, carrot and chicken, bring the soup to a gentle boil, cover with a lid and let cook for 15 to 20 minutes, until carrot and chicken is tender.
4. Uncover, stir in spinach and let cook for about 2 minutes for spinach to wilt.
5. Take off heat and stir in soy sauce, honey and lime juice (if not serving immediately, then add lime juice only before serving).
6. Ladle soup into bowls, garnish with toppings, if desired.
Notes
Mix and match veggies – You could add sliced snap peas, red bell peppers or other favorite veggies in this soup.
I used 33% reduced sodium chicken stock and the soup did not need any additional salt. If you use no sodium stock, then add salt to taste or adjust lime juice if using regular sodium stock.
We recommend using boneless, skinless chicken thighs for additional flavor and tenderness. But, boneless skinless breasts may be used instead.
We highly recommend using Thai Kitchen red curry paste for an authentic flavor (not a sponsored post). It is easily available in all major US grocery stores and Amazon.
Add lime juice only before serving. If soup is re heated after the addition of lime juice, it tends to get a touch of bitterness, so we highly recommend adding lime juice just before serving.
Coconut oil – We loved to flavor of coconut oil when paired with coconut milk and curry paste, but vegetable oil may be used instead.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 381Total Fat: 30gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 552mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 17g
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