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.

Course Soup

Cuisine Thai

Keyword red curry chicken soup, red thai chicken soup, red thai soup, thai chicken curry soup, thai red curry chicken soup

Prep Time 10

Cook Time 30

Total Time 40

Servings 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

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