Easy Thai Chicken Curry Soup

Easy Thai Chicken Curry Soup is a bold, fragrant, and cozy dish that comes together quickly in one pot. I love how the creamy coconut broth gets a punch of flavor from red curry paste, ginger, and garlic, while tender chicken, veggies, and noodles make it a satisfying meal. It’s rich, comforting, and full of vibrant Thai-inspired flavors—all with minimal effort.

Why You’ll Love This Recipe

I love this soup because it’s fast, flavorful, and flexible. The red curry and coconut milk combo creates a deeply comforting broth with just the right amount of heat and creaminess. I can easily tailor it to what I have in the fridge—throw in extra veggies, swap the noodles, or adjust the spice level to my liking. It’s perfect for busy weeknights or when I need a warming bowl of comfort with a kick.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, thinly sliced

• Red curry paste

• Garlic, minced

• Fresh ginger, grated

• Onion, chopped

• Coconut milk (full-fat for creaminess)

• Chicken broth

• Fish sauce (optional, for umami depth)

• Brown sugar or honey

• Lime juice

• Rice noodles or egg noodles

• Bell pepper, sliced

• Carrots, julienned

• Baby spinach or bok choy

• Fresh cilantro or Thai basil (for garnish)

directions

1. I heat a bit of oil in a large pot over medium heat and sauté the onion, garlic, and ginger until fragrant.

2. I stir in the red curry paste and cook it for a minute to bring out the flavor.

3. I add the sliced chicken and cook just until it starts to brown.

4. I pour in the coconut milk and chicken broth, then stir in fish sauce (if using), a bit of brown sugar, and lime juice.

5. I bring everything to a simmer and cook for about 10–15 minutes until the chicken is fully cooked and the broth is flavorful.

6. I add the sliced bell peppers and carrots and simmer for another 5 minutes until tender.

7. I cook the noodles separately according to the package and add them to each bowl before ladling in the hot soup.

8. I stir in fresh spinach just before serving and top each bowl with cilantro or Thai basil.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I use tofu or shrimp instead of chicken, and I’ve made it with zucchini noodles for a low-carb version. I also love adding mushrooms, snow peas, or baby corn for more texture. If I want it extra spicy, I stir in chili garlic sauce or sliced red chilies. For a creamier broth, I use two cans of coconut milk and less broth.

storage/reheating

I store the soup and noodles separately in the fridge for up to 3 days to prevent them from getting mushy. When reheating, I warm the soup gently on the stove or in the microwave and add fresh noodles or rice to serve. The flavors deepen over time, making leftovers even more delicious.

FAQs

Can I make this soup vegetarian?

Yes, I can use tofu instead of chicken, vegetable broth instead of chicken broth, and skip the fish sauce or use soy sauce instead.

What type of curry paste works best?

I usually use Thai red curry paste for the classic flavor, but green curry paste also works if I want it a little zestier and herbal.

Is this soup spicy?

It has a mild to medium spice level from the red curry paste. I can add more or less depending on my taste, or stir in extra lime juice to balance the heat.

Can I use canned chicken or rotisserie chicken?

Yes, I can stir in cooked chicken toward the end just to warm it through. It’s a great shortcut when I’m short on time.

Do I have to use noodles?

Not at all. I can serve it over rice or skip the starch entirely for a lighter soup. It’s very flexible.

Conclusion

Easy Thai Chicken Curry Soup is a flavorful, satisfying, and comforting dish I love to whip up when I want something quick but full of character. The combination of coconut, curry, chicken, and fresh veggies creates a one-bowl meal that always warms me up and fills me up. Whether I’m cooking for myself or sharing with friends, this soup is always a hit.