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Easy Thai Chicken Curry Soup

Name: Easy Thai Chicken Curry Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb chicken breast, diced; 1 can coconut milk; 2 cups chicken broth; 2 tablespoons red curry paste; 1 tablespoon fish sauce; 1 teaspoon sugar; 1 cup sliced mushrooms; 1 bell pepper, sliced; 2 cups spinach; 2 tablespoons lime juice; Fresh cilantro for garnish

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This Easy Thai Chicken Curry Soup is creamy, bright, and quick to make. It mixes warm coconut and red curry flavors with tangy lime and fresh cilantro. The broth smells fragrant of coconut and spice. The chicken stays tender and the vegetables add a light crunch. This bowl is cozy, colorful, and ready in about 30 minutes. If you like Thai-style soups, you might also enjoy a similar twist like this Thai red curry dumpling soup.

Recipe Information

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: 380 kcal (approx.)
Protein: 34 g
Carbohydrates: 12 g
Fat: 24 g
Fiber: 3 g
Sugar: 4 g
Sodium: 900 mg (approx.)

Why Make This Easy Thai Chicken Curry Soup

This soup cooks fast and tastes like a takeout favorite. The coconut milk gives a creamy mouthfeel. Red curry paste adds heat and deep aroma. Lime juice brightens the bowl and keeps the flavor lively. It is flexible — you can change the protein or vegetables easily. It’s perfect for weeknights, quick lunches, or a simple dinner that still feels special.

How to Make Easy Thai Chicken Curry Soup

Follow simple steps to build layers of flavor. Browning the chicken adds texture. Blooming the curry paste in oil releases its fragrance. Simmering briefly keeps chicken tender and preserves the bright veg colors. Finish with lime and herbs to freshen the soup.

Ingredients:

1 lb chicken breast, diced
1 can coconut milk
2 cups chicken broth
2 tablespoons red curry paste
1 tablespoon fish sauce
1 teaspoon sugar
1 cup sliced mushrooms
1 bell pepper, sliced
2 cups spinach
2 tablespoons lime juice
Fresh cilantro for garnish

Directions:

Step 1: Preparation

Heat a little oil in a large pot over medium heat. Pat the diced chicken dry so it browns. Season lightly with salt and pepper. This helps the chicken develop a bit of color and texture before it goes into the broth.

Step 2: Mixing

Add the red curry paste to the pot with the chicken and cook, stirring, for about 1 minute. This releases the curry’s aroma and blends it with the chicken juices. Stir constantly so the paste does not burn.

Step 3: Cooking

Pour in the chicken broth and the can of coconut milk. Stir to combine. Add the fish sauce, sugar, mushrooms, and sliced bell pepper. Bring the soup to a gentle simmer and cook for about 10 minutes until the chicken is cooked through and the vegetables are tender-crisp.

Step 4: Finishing

Stir in the spinach and lime juice. Cook just until the spinach wilts, about 1–2 minutes. Taste and adjust seasoning with more fish sauce, lime, or a pinch of sugar if needed. Serve hot, garnished with fresh cilantro.

How to Serve Easy Thai Chicken Curry Soup

Serve with steamed jasmine rice on the side or spoon a small scoop of rice directly into each bowl. Add a wedge of lime for extra brightness. For a heartier meal, serve with rice noodles or crusty bread to soak up the broth. Top with extra cilantro, thinly sliced chili, or a drizzle of sesame oil for another layer of flavor.

How to Store Easy Thai Chicken Curry Soup

Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Leave a little headspace when freezing.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over medium-low heat. If the coconut fat separates, whisk in a splash of hot broth or water to smooth the texture. Add fresh lime and cilantro after reheating.

Expert Tips for Perfect Easy Thai Chicken Curry Soup

Brown the chicken in small batches so it gets a light sear. This adds flavor and texture.
Bloom the curry paste in oil or with the chicken juices to deepen the flavor.
Use full-fat coconut milk for a silkier mouthfeel. Swap to light coconut milk to cut calories; the soup will be less creamy.
Taste as you go. Fish sauce adds saltiness; add it slowly and adjust.
If the soup is too spicy, add a teaspoon of sugar or more coconut milk to mellow heat.
For even cooking, slice vegetables uniformly so they finish at the same time.
If you want more texture, add sliced green onions and crushed peanuts as a garnish.

Delicious Variations

Spicy Shrimp: Replace chicken with peeled shrimp. Add shrimp in the last 3 minutes of cooking.
Veggie-Packed: Swap chicken for firm tofu and add carrots, snap peas, and baby corn.
Noodle Bowl: Add cooked rice noodles to bowls before ladling the soup.
Coconut-Lemongrass Twist: Add bruised lemongrass stalks while simmering, remove before serving.
Lighter Version: Use light coconut milk and reduce oil for fewer calories.

Frequently Asked Questions

Can I use store-bought rotisserie chicken?
Yes. Shred rotisserie chicken and add it in Step 3 during the last 5 minutes to heat through. This cuts cook time.
Is there a substitute for fish sauce?
Use low-sodium soy sauce or tamari for a similar umami note. The flavor will change slightly but stay delicious.
How do I make the soup less spicy?
Add a spoonful of sugar or more coconut milk. You can also remove some of the curry paste or use a mild red curry paste.
Can I make this soup vegetarian?
Yes. Replace chicken with firm tofu or extra mushrooms, and use vegetable broth and vegetarian oyster sauce instead of fish sauce.
Will this soup thicken as it cools?
Coconut milk can thicken slightly when chilled. Reheat gently and whisk in a little warm broth or water to return it to a smooth consistency.
Can I prep this ahead for meal prep?
Yes. Store soup in individual containers in the fridge for up to 4 days. Add fresh spinach and lime just before eating to keep flavors bright.

Conclusion

This Easy Thai Chicken Curry Soup is a quick, comforting bowl that balances creamy coconut, warm curry, and bright lime. It comes together fast, uses simple ingredients, and offers room to customize. For another fast and flavorful version to compare ideas, check out Easy Thai Chicken Curry Soup • Salt & Lavender. Give this recipe a try — it’s a simple way to bring bold Thai flavors to your weeknight table.