Thai Chicken Curry Soup

My Thai chicken curry soup will keep your belly warm and satisfied through the cold season. It’s made with creamy coconut milk, Thai red curry paste, and fresh herbs for an explosion of flavor! Added chicken breast and rice noodles help create a balanced one-pot meal.

Thai chicken curry soup

While I’m not one to knock the classics, soup has so much more potential than plain ol’ chicken noodle. 

I love soups that pack a serious flavor punch, filled with aromatics, bright herbs, and tantalizing spices. And what better cuisine to that bill than Thai? 

I’ve shared a few of my favorite Thai recipes in the past, like my Thai peanut hummus, easy chicken pad Thai, and cold Thai noodles salad with shrimp. 

One thing they all have in common? Major FLAVOR. 

My chicken curry soup includes traditional Thai ingredients like basil, red curry paste, and coconut milk for a bright and bold flavor palette. 

Way more than a mere appetizer, this soup recipe is nutritionally balanced with fresh bell peppers, shredded chicken breast for protein, and rice noodles for satiety. 

Ingredients needed

Here’s a little bit about everything that goes into my Thai red curry soup recipe.

• Olive oil: Olive oil makes the world go round! I use 2 tbsp in this soup to fry the vegetables and aromatics. 
• Yellow onion: I finely dice one small yellow onion to flavor the soup base. 
• Red bell pepper: One thinly sliced red bell pepper gives this soup a bright sweetness and extra nutritional value. 
• Garlic: Garlic is a must-have in Thai cooking. This recipe calls for 3 minced cloves.
• Ginger: I also use 2 tbsp freshly grated ginger in this soup for a peppery brightness. 
• Red curry paste: Thai red curry paste is a delicious blend of hot red chilies, garlic, lemongrass, fish paste, kaffir lime zest, and seasonings; this will give out soup that classic Thai flavor. My soup calls for ¼ cup.
• Chicken broth: I use 8 cups of chicken broth as the base of this soup. You can substitute for fish broth if you prefer. 
• Coconut milk: 1 13.5 oz can of full-fat coconut milk makes this soup creamy and indulgent. 
• Chicken breast: For added protein, I use 2 large chicken breasts that are sliced or shredded into small pieces.
• Rice noodles: Rice noodles are one of my favorite soup add-ins because they add great texture and make the soup more filling. This dish calls for a 5 oz package. 
• Cilantro: ½ cup fresh cilantro brings more brightness to this Thai soup. 
• Basil: This recipe also calls for ½ cup fresh chopped basil. Use Thai basil if you can find it, though sweet basil is an okay substitute. 
• Spinach: 3 oz baby spinach gives this soup extra nutritional value. 
• Lime juice: The final ingredient is one juiced lime. This is essential for a balanced soup broth, cutting through the rich coconut milk flavor. 

Kitchen tools required

Gather a few kitchen essentials to complete your Thai curry soup including:

• Dutch oven
• Kitchen knife 
• Cutting board
• Wooden spoon
• Large liquid measuring 

Also, gather measuring cups, including ½ cup, ¼ cup, and 1 tbsp. 

How to make Thai chicken curry soup

The first step in making this Thai curry soup is to heat your Dutch oven to medium-high heat. 

To your pot, add olive oil, diced yellow onion, and thinly sliced bell pepper. Cook them for 3-4 minutes until they’re slightly soft and fragrant. 

Next, add minced garlic and freshly grated ginger for an aromatic touch. Let cook for just one minute before adding the curry paste. Stir for another minute, then add chicken broth and coconut milk to your pot. 

Stir your soup until there are no more clumps from the curry paste. Add cooked chicken breast and rice noodle noodles to the pot, bringing your soup to a boil. 

Once the soup is boiling, reduce to medium heat and cook until the rice noodles are soft. This will take approximately 8-10 minutes. 

Finally, stir in fresh chopped cilantro, basil, and baby spinach. 

Remove your Dutch oven from its heat source, add lime juice, and let rest for 10 minutes before digging in!

Recipe tips

Below are some common Thai curry soup questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Which toppings are best on Thai chicken curry soup?

This red curry soup can be customized to your palette using fresh and fragrant toppings. Try serving this soup with a tray of topping options for everyone to try. 

Topping ideas include:

• Fresh herbs like cilantro, Thai basil, and mint
• Crispy shallots or sliced green onions
• Bean sprouts
• Crushed peanuts
• Sliced red or green chili peppers
• Crushed peanuts 
• Chili oil
• Lime wedges 

Can I substitute the cilantro in Thai curry soup?

If you’re a cilantro hater, I’m not judging. To some, this refreshing herb tastes like straight-up soap. No thanks. 

Swap your cilantro for additional Thai basil, or add in some flat-leaf parsley and fresh mint. 

Storing leftovers

To store leftover Thai coconut curry soup, allow your broth to cool completely, then add it to an airtight container. 

Your soup will last in the refrigerator for up to 3 days. Do note that the texture of the rice noodles will change over time, getting slightly mushy past the first day. 

If you’d like to meal prep this recipe, I recommend adding the rice noodles while you’re reheating your soup over the stove. They’ll only take a few minutes to cook. 

Can I freeze Thai curry soup?

You can freeze this soup recipe, though it will affect both the flavor and texture of the dish. Your coconut milk will likely separate. In addition, your rice noodles will likely turn pretty mushy. 

Texture aside, this soup will still be pretty darn delicious. Let it cool completely, add to a freezer-safe container, and freeze for up to 2 months. 

If you liked this recipe, you’ll want to try these!

Celebrate soup season with another one of my yummy and nurturing soup recipes:

• Easy Creamy Tomato Soup with Grilled Cheese
• Easy Wonton Soup
• Creamy Chicken And Wild Rice Soup
• Easy French Onion Soup
• White Bean Kale Sausage Soup

All recipes by Erin Morrissey and Photos by Sierra Inn