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Creamy Thai Red Curry Chicken Soup

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A quick and easy homemade comfort meal featuring a rich and creamy Thai red curry chicken soup with coconut milk, perfect for cozy nights and busy weeknights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 tablespoons red curry paste
  • 2 cups (16 fl oz) low-sodium chicken broth
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or green beans
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • A handful of cilantro or Thai basil leaves for garnish
  • Optional: red chili slices for extra heat
  • Optional: cooked jasmine rice for serving

Instructions

  1. Prepare your ingredients by cutting the chicken into bite-sized pieces, thinly slicing the red bell pepper, mincing garlic and ginger, and finely chopping the onion.
  2. Heat 1 tablespoon of oil over medium heat in a large heavy-bottomed pot. Add onion, garlic, and ginger and sauté until fragrant and onions turn translucent, about 5 minutes.
  3. Stir in the red curry paste and toast gently with the aromatics for 2 minutes to release the oils and deepen the flavor.
  4. Add the chicken pieces and sauté until mostly cooked through but still tender, about 5-7 minutes.
  5. Pour in the coconut milk and chicken broth, stirring to combine and scraping any browned bits off the bottom. Add the sliced bell pepper and snap peas or green beans. Bring to a gentle simmer.
  6. Stir in fish sauce and brown sugar. Let the soup simmer uncovered for about 10-12 minutes until the vegetables are tender but still vibrant. Taste and adjust seasoning as needed.
  7. Remove from heat and stir in fresh lime juice. Garnish with chopped cilantro or Thai basil. Serve hot, optionally with jasmine rice on the side.

Notes

Toast the curry paste with aromatics to unlock full flavor. Use full-fat coconut milk for creaminess. Avoid overcooking chicken to keep it tender. Adjust spice gradually. Soup tastes better after sitting overnight. Can be made vegan by substituting chicken with tofu and using vegetable broth and soy sauce instead of fish sauce.

Nutrition

Keywords: Thai red curry, chicken soup, coconut milk, easy soup, comfort food, quick dinner, creamy soup

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