Name: Easy Thai Chicken Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; 1 small onion (diced); 2 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoons red curry paste; 1 can (14 oz) coconut milk; 3 cups chicken broth; 2 chicken breasts (cooked & shredded); 1 red bell pepper (sliced); 1 cup mushrooms (sliced); 1 zucchini (sliced); 1 tablespoon fish sauce (optional); 1 teaspoon lime juice; ½ teaspoon black pepper; ½ teaspoon chili flakes (optional); Fresh cilantro & lime wedges (for garnish)

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This Easy Thai Chicken Curry Soup is a flavorful, comforting dish that’s packed with vibrant, aromatic ingredients. With tender chicken, fresh vegetables, and a rich coconut milk base, it’s the perfect blend of savory and slightly spicy. The combination of red curry paste, fresh ginger, and lime juice gives it a zesty kick, while the coconut milk adds creaminess that balances the heat. Whether you enjoy it on a chilly day or need something quick for dinner, this soup will hit the spot.

Easy Thai Chicken Curry Soup

Ingredients

1 tablespoon coconut oil

1 small onion (diced)

2 cloves garlic (minced)

1 tablespoon fresh ginger (grated)

2 tablespoons red curry paste

1 can (14 oz) coconut milk

3 cups chicken broth

2 chicken breasts (cooked & shredded)

1 red bell pepper (sliced)

1 cup mushrooms (sliced)

1 zucchini (sliced)

1 tablespoon fish sauce (optional)

1 teaspoon lime juice

½ teaspoon black pepper

½ teaspoon chili flakes (optional)

Fresh cilantro & lime wedges (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté Aromatics: Heat coconut oil in a pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook for about 2 minutes, until the mixture becomes fragrant.

Add Curry & Liquids: Stir in the red curry paste and cook for an additional minute. Then, pour in the coconut milk and chicken broth, stirring to combine all the ingredients.

Simmer the Soup: Add the shredded chicken, sliced bell pepper, mushrooms, and zucchini to the pot. Let the soup simmer for about 10 minutes, or until the vegetables are tender.

Final Touches: Stir in the fish sauce (if using), lime juice, black pepper, and chili flakes for extra spice. Adjust seasoning if needed.

Serve & Enjoy: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. I love to serve it over jasmine rice or with rice noodles for an even heartier meal!

Servings and Timing

Servings: 4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Storage/Reheating

This soup keeps well in the fridge for 3-4 days. I like to store it in an airtight container to maintain its flavor and freshness. To reheat, simply warm it up on the stove over medium heat, adding a little extra chicken broth or water if it thickens too much. You can also microwave individual portions for convenience.

FAQs

Can I use other types of meat instead of chicken?

Yes, you can use shrimp, beef, or even tofu if you want a vegetarian option. Just make sure to adjust the cooking time based on the protein you choose.

Is the fish sauce necessary in this recipe?

While fish sauce adds a depth of umami flavor, it’s optional. If you’re avoiding fish sauce or prefer a vegetarian version, you can skip it or substitute with soy sauce for a different but still savory flavor.

Can I make this soup spicy?

Absolutely! If you like a spicier soup, I suggest adding extra chili flakes or a dash of hot sauce to kick up the heat. You can also use a spicier red curry paste.

Can I make this recipe ahead of time?

Yes, this soup stores really well, and the flavors only improve after a day or two in the fridge. It’s a great meal prep option for the week ahead!

What can I serve this soup with?

I like serving this soup over jasmine rice or with rice noodles for a heartier meal. You could also pair it with some crusty bread or a side salad if you prefer a lighter option.

Conclusion

This Easy Thai Chicken Curry Soup is a must-try for anyone who enjoys bold flavors and comforting dishes. The rich coconut milk, savory chicken, and colorful vegetables make for a delicious and satisfying meal. With its quick prep time and flexibility, it’s the perfect dish to enjoy on a busy weeknight or whenever you’re craving something full of flavor. Give it a try, and I’m sure you’ll love it as much as I do!

Recipe:

Easy Thai Chicken Curry Soup

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

A flavorful, comforting dish with tender chicken, fresh vegetables, and a rich coconut milk base, seasoned with red curry paste, ginger, and lime juice.

Instructions

Heat coconut oil in a pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook for about 2 minutes, until fragrant.
Stir in the red curry paste and cook for an additional minute. Then, pour in the coconut milk and chicken broth, stirring to combine.
Add the shredded chicken, sliced bell pepper, mushrooms, and zucchini to the pot. Let the soup simmer for about 10 minutes, or until the vegetables are tender.
Stir in the fish sauce (if using), lime juice, black pepper, and chili flakes for extra spice. Adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve over jasmine rice or with rice noodles for a heartier meal!