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.
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
- Homemade takeout - Skip ordering online and make this authentic recipe at home that costs a fraction of the price.
- Ready in under 30 minutes - All you need is defrosted chicken and it is perfect for busy weeknights.
- 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.
- Packed with flavor - It is spicy, tangy, sweet, zesty and amazingly delicious.
- 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.
- 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.
- 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
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.
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.
HOW TO MAKE?
- 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.
- 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.
Frequently asked questions:
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 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.
Absolutely! Coconut milk tends to hold better when frozen and does not break as some cream based soups.
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
Thai Curry Chicken Soup
- 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
- 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.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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