• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
KITCHEN @ HOSKINS
  • Dinner Recipes
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Dinner Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Dinner Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Soup

    Thai Curry Chicken Soup

    Published: Jan 7, 2021 · Modified: Apr 28, 2023 by Maria Doss · This post may contain affiliate links · 1 Comment

    • Share!
    Jump to Recipe

    Thai Curry Chicken Soup is easily made with red curry paste to make a quick and easy soup ready in under 30 minutes. It's healthy, flavorful and is the perfect comfort food.

    a stainless steel sauce pan with thai red curry chicken soup placed on a wooden board and garnished with cilantro

    Thai Curry Chicken Soup

    My family gets very excited whenever homemade Thai dishes are on the menu, and rightfully so, because it is AMAZING! We love Thai food so much and the idea of making take out at home sounded like a no brainer.

    There is something so comforting about a hearty bowl of red curry, but you know what’s even better? A lighter, healthier and super flavorful bowl of deliciousness. Looking for more recipes Thai Carrot Soup, Tomato Soup in Instant Pot or Instant Pot Thai Curry Cauliflower Soup.

    WHY YOU'LL LOVE THIS RECIPE

    1. Homemade takeout - Skip ordering online and make this authentic recipe at home that costs a fraction of the price.
    2. Ready in under 30 minutes - All you need is defrosted chicken and it is perfect for busy weeknights.
    3. Uses curry paste - This makes cooking authentic food easily approachable at home without having to shop for hard to find ingredients like Kaffir lime leaves, galangal or coriander roots, which needs special trips to a well stocked Asian market.
    4. Packed with flavor - It is spicy, tangy, sweet, zesty and amazingly delicious.
    5. Make ahead - Perfect for meal prepping for the week.

    What is Thai red curry paste?

    It refers to a wet mix of several ground herbs and spices like red chili peppers, garlic, lemongrass, shallot, coriander root, cumin, black pepper, galangal, lime leaves and other spices. It is used to make authentic curries, soups, fried rice and stir fries.

    If you have never used it then we highly recommend picking up one next time you order online or drive to your grocery store. It is available in all major US grocery stores, Asian super markets and Amazon.

    WHAT DOES IT TASTE LIKE?

    This recipe is a complex combination of flavor profiles. It is spicy, sweet, tangy, zesty, creamy but light. It naturally gets it heat from the red paste, but isn't overwhelming. If you can't handle too much spice then this recipe will be perfect for you.

    Coconut milk, carrots and honey adds sweetness that is a good balance to the heat. Fresh lime adds refreshing tanginess and chopped peanuts add a touch of crunch. Not to mention the vibrant rich color from the spice paste.

    Can I Use Left Over Chicken?

    Cooking meat along with the dish adds more flavor but I do love the shortcut of using store bought rotisserie chicken. Just chop them into chunks and along with spinach, so the chicken has a chance to soak up the flavorful broth.

    INGREDIENTS

    1. Red curry paste - A short cut method to make authentic Thai without having to shop for hard to find ingredients like galangal, coriander roots, lemongrass or Kaffir lime leaves.
    2. Aromatics - Onion, garlic and ginger.
    3. Chicken stock - Another short cut approach for packing delicious flavor.
    4. Coconut milk - Canned coconut milk (always stocked in the pantry)
    5. Chicken - Boneless, skinless chicken thighs
    6. Vegetables - Carrot and spinach
    7. Flavorings - Soy sauce, honey and lime juice

    PRO TIPS FOR SUCCESS

    • 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 stock and the recipe 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 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 for a fresh lime flavor.
    • Coconut oil – We loved to flavor of coconut oil when paired with coconut milk and curry paste, but vegetable oil may be used instead.

    INGREDIENT SUBSTITUTIONS

    One of this greatest benefits of making at home is the versatility with ingredients. You can easily substitute your favorite ingredients or customize to your liking – here are some suggestions:

    • Use shrimp instead of chicken.
    • Ladle over a bowl of cooked white rice or rice noodles for a complete meal.
    • A mix and match of any of the following vegetables may be used - carrots, snow peas, sweet potato, cauliflower, frozen peas, edamame spinach or kale.
    • If you don’t like any of the vegetables listed in the recipe, simply leave them out.
    • To make it vegetarian, omit the chicken and use vegetable broth.
    a blue bowl with red thai soup garnished with lime wedges and cilantro

    HOW TO MAKE?

    1. Cook aromatics - 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 stock, coconut milk, diced meat and sliced carrot. Cover and simmer for about 20 minutes or until cooked.
    2. Finish - 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.

    HOW TO SERVE?

    Ladle soup into bowls top with chopped cilantro, scallions chopped roasted peanuts or cashews for a delicious crunch.

    Add cooked rice noodles or even spaghetti into the soup to make a complete meal for dinner.

    HOW TO STORE LEFTOVERS?

    Leftovers can be refrigerated in sealed containers for up to 4 days or frozen for up to 2 months. Leave overnight in the refrigerator to thaw.

    a blue bowl with red curry chicken soup garnished with lime wedges and cilantro

    Frequently asked questions:

    Can I use water instead of stock?

    Stock adds so much flavor and richness to the soup. So, we highly recommend not using water.

    Can I use leftover rotisserie chicken

    Absolutely! Skip chicken and toss in shredded or diced rotisserie along with the spinach.

    What is the healing ingredient?

    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.

    Can you freeze coconut milk based soups?

    Absolutely! Coconut milk tends to hold better when frozen and does not break as some cream based soups.

    a stainless steel sauce pan with thai chicken soup placed on a wooden board and garnished with cilantro

    Here are more Homemade Thai Foods to try:

    • Thai Spicy Noodles
    • Spicy Carrot Soup
    • Thai Chicken Fried Rice
    • Thai Curry Soup with Shrimp and Sweet Potato
    • Chickpea and Spinach Curry

    Follow me on INSTAGRAM, TIK TOK, FACEBOOK or PINTEREST for more delicious recipes.

    Thai Curry Chicken Soup

    Thai Curry Chicken Soup is easily made with red curry paste to make a quick and easy soup ready in under 30 minutes. It's healthy, flavorful and is the perfect comfort food.
    4.8 from 12 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Thai
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 5 as appetizer
    Calories: 381kcal
    Author: Maria Doss

    Ingredients

    • 2 tablespoons coconut oil
    • ½ cup chopped onion
    • 2 garlic cloves minced
    • ½ 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
    • ½ pound boneless skinless chicken thighs, diced to bite size pieces
    • 2 handfuls baby spinach
    • 1 and ½ tablespoon soy sauce
    • 1 tablespoon honey
    • ½ lime juiced

    Optional ingredients (for topping)

    • Chopped cilantro
    • Chopped roasted peanuts or cashews
    • Lime wedges
    Prevent your screen from going dark

    Instructions

    • 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.
    • 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.
    • 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.
    • Uncover, stir in spinach and let cook for about 2 minutes for spinach to wilt.
    • Take off heat and stir in soy sauce, honey and lime juice (if not serving immediately, then add lime juice only before serving).
    • 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

    Serving: 1 Serving | Calories: 381kcal | Carbohydrates: 17g | Protein: 17g | Fat: 30g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 552mg | Fiber: 1g | Sugar: 7g

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    « Lemon Ricotta Cookies
    Spicy Shrimp Sandwich with Avocado »

    Reader Interactions

    Comments

    1. Alan

      August 14, 2022 at 5:47 pm

      Just made this tonight and it was gorgeous. I followed the recipe and instructions exactly and the result was delicious. I would highly recommend to anybody who was thinking of having a go at Thai chicken curry soup.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

    Dinner recipes

    • buffalo chicken tenders on a white tray.
      Buffalo Chicken Tenders
    • lemon garlic butter shrimp pasta in cast iron pan.
      Garlic Butter Shrimp Pasta
    • roasted corn on the cob on a white tray.
      Air Fryer Corn on the Cob
    • air fried salmon on a white plate with broccoli along with a fork.
      Air Fryer Salmon

    New Recipes

    • a hand holding one chocolate chip cookie above a platter with the same.
      Chocolate Chip Cookie for One
    • White mug with chocolate cake, topped with whipped cream and 2 fresh cherries.
      Black Forest Mug Cake
    • roasted broccoli florets in a black air fryer plate.
      Air Fryer Broccoli
    • 3 glazed donuts on a white plate.
      Homemade Donuts
    • bowls with pesto chicken pasta
      Creamy Chicken Pesto Pasta
    • chocolate mousse in a glass cup garnished with chocolate curls.
      Chocolate Avocado Mousse

    Footer

    Copyright © 2022 CANDY GINGER LLC  Privacy policy

    • Instagram
    • Pinterest
    • Facebook
    20 shares