There’s something magical about a steaming bowl of Thai-inspired curry soup. It’s warm, comforting, and packed with bold flavors that wake up your taste buds in the best way possible. This recipe is a lifesaver for busy weeknights when you want something satisfying but don’t have hours to spend in the kitchen.
I love how this dish brings together the creamy richness of coconut milk, the deep flavors of red curry, and the freshness of lime and herbs—all in just 20 minutes. If you’re craving a cozy meal with a little kick of spice, this Thai chicken curry soup will quickly become a go-to favorite. Plus, it’s easy to customize with your favorite veggies or proteins.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 20 minutes, this recipe is perfect for a fast but flavorful meal.
- One-Pot Wonder – Fewer dishes mean less cleanup, making this ideal for busy weeknights.
- Bold Thai Flavors – The combination of curry paste, coconut milk, and lime creates an irresistible balance of spice, creaminess, and freshness.
- Customizable – You can easily swap the protein, add more veggies, or adjust the spice level to suit your taste.
Ingredients You’ll Need
For the Soup
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Thai red curry paste
- 4 cups chicken broth
- 1 (14-ounce) can coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 2 cups cooked chicken, shredded
- 1 cup carrots, julienned
- 1 cup bell pepper, thinly sliced
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon lime juice
- Salt and pepper, to taste
For Garnishing
- Fresh cilantro, chopped
- Green onions, sliced
- Lime wedges
- Red pepper flakes (optional for extra heat)
How to Make Thai Chicken Curry Soup
This soup comes together in just a few simple steps. You won’t believe how quickly you can create such a rich and flavorful dish!
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 2-3 minutes until it softens. Stir in the garlic and grated ginger, cooking for another 30 seconds until fragrant.
Step 2: Build the Flavor Base
Add the Thai red curry paste to the pot, stirring well to coat the onions, garlic, and ginger. Let it cook for about a minute to deepen the flavor.
Step 3: Add the Liquids
Pour in the chicken broth and coconut milk, stirring to combine. Add the soy sauce and brown sugar, which help balance the spice and richness of the soup. Bring everything to a gentle simmer.
Step 4: Add the Chicken and Vegetables
Stir in the shredded chicken, julienned carrots, and sliced bell pepper. Let the soup simmer for about 5-7 minutes, allowing the flavors to meld and the vegetables to soften slightly while still keeping a bit of crunch.
Step 5: Finish with Freshness
Squeeze in the lime juice and give the soup a taste. Add salt and pepper as needed. If you want extra spice, sprinkle in some red pepper flakes.
Step 6: Serve and Enjoy
Ladle the soup into bowls and garnish with fresh cilantro, green onions, and extra lime wedges on the side.
Helpful Tips
- Adjusting Spice Levels – If you love spice, feel free to add more red curry paste or a pinch of red pepper flakes. If you prefer a milder flavor, start with less curry paste and add more gradually.
- Protein Options – Instead of chicken, try shrimp, tofu, or even thinly sliced beef.
- Veggie Variations – You can add mushrooms, zucchini, spinach, or baby corn for extra texture and nutrition.
- Make it Creamier – For an even richer soup, use full-fat coconut milk. If you want it lighter, opt for light coconut milk.
- Meal Prep Friendly – Store leftovers in an airtight container and enjoy the next day; the flavors deepen beautifully overnight.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Gluten-Free
Notes
- The soup thickens slightly as it sits, so if reheating, add a splash of broth or water to loosen it up.
- If using raw chicken instead of pre-cooked, add it after the broth and coconut milk, and let it simmer for about 10 minutes until fully cooked before adding the veggies.
Nutritional Information
(Approximate per serving, based on 4 servings)
- Calories: 320
- Protein: 25g
- Carbohydrates: 18g
- Fat: 18g
- Fiber: 3g
- Sugar: 6g
- Sodium: 800mg
Nutritional values may vary depending on ingredients used.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors have more time to develop. Store it in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
What if I don’t have red curry paste?
Red curry paste is key for the flavor, but if you don’t have it, you can substitute with a combination of curry powder and a bit of chili paste for heat. The taste won’t be exactly the same, but it will still be delicious.
Is this soup freezer-friendly?
Yes! Freeze it in an airtight container for up to 2 months. Let it thaw overnight in the fridge before reheating. Just note that coconut milk can sometimes separate after freezing, so stir well when reheating.
Can I make this vegetarian?
Absolutely! Swap the chicken for tofu or chickpeas, and use vegetable broth instead of chicken broth.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth or coconut milk if needed.
Related Recipes
If you loved this Thai Chicken Curry Soup, here are a few more comforting soups to try:
Conclusion
This 20-Minute Thai Chicken Curry Soup is proof that you don’t need hours in the kitchen to make a flavorful, comforting meal. With a creamy coconut base, a hint of spice, and plenty of fresh, vibrant ingredients, this soup is bound to become a favorite in your household. Whether you’re making it for a quick weeknight dinner or meal prepping for the week ahead, it’s a dish that delivers warmth and satisfaction in every spoonful.
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20-Minute Thai Chicken Curry Soup
Description
There’s something magical about a steaming bowl of Thai-inspired curry soup. It’s warm, comforting, and packed with bold flavors that wake up your taste buds in the best way possible. This recipe is a lifesaver for busy weeknights when you want something satisfying but don’t have hours to spend in the kitchen.
I love how this dish brings together the creamy richness of coconut milk, the deep flavors of red curry, and the freshness of lime and herbs—all in just 20 minutes. If you’re craving a cozy meal with a little kick of spice, this Thai chicken curry soup will quickly become a go-to favorite. Plus, it’s easy to customize with your favorite veggies or proteins.
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Thai red curry paste
- 4 cups chicken broth
- 1 (14-ounce) can coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 2 cups cooked chicken, shredded
- 1 cup carrots, julienned
- 1 cup bell pepper, thinly sliced
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon lime juice
- Salt and pepper, to taste
For Garnishing
- Fresh cilantro, chopped
- Green onions, sliced
- Lime wedges
- Red pepper flakes (optional for extra heat)
Instructions
Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 2-3 minutes until it softens. Stir in the garlic and grated ginger, cooking for another 30 seconds until fragrant.
Add the Thai red curry paste to the pot, stirring well to coat the onions, garlic, and ginger. Let it cook for about a minute to deepen the flavor.
Pour in the chicken broth and coconut milk, stirring to combine. Add the soy sauce and brown sugar, which help balance the spice and richness of the soup. Bring everything to a gentle simmer.
Stir in the shredded chicken, julienned carrots, and sliced bell pepper. Let the soup simmer for about 5-7 minutes, allowing the flavors to meld and the vegetables to soften slightly while still keeping a bit of crunch.
Squeeze in the lime juice and give the soup a taste. Add salt and pepper as needed. If you want extra spice, sprinkle in some red pepper flakes.
Ladle the soup into bowls and garnish with fresh cilantro, green onions, and extra lime wedges on the side.
Notes
- The soup thickens slightly as it sits, so if reheating, add a splash of broth or water to loosen it up.
- If using raw chicken instead of pre-cooked, add it after the broth and coconut milk, and let it simmer for about 10 minutes until fully cooked before adding the veggies.