Go Back
To make a great Thai curry chicken soup, start with fresh ingredients. You need chicken thighs, red curry paste, coconut oil, onion, garlic, ginger, chicken broth, coconut milk, fish sauce, lime juice, carrots, red bell pepper, snap peas, brown sugar, cilantro, and lime wedges. Each item adds a unique taste and texture to the soup.

Thai Curry Chicken Soup

Warm up your day with a bowl of Thai Curry Chicken Soup, a rich and flavorful delight that’s easy to make at home! Discover the simple recipe packed with fresh ingredients like chicken thighs, coconut milk, and vibrant vegetables. Whether you prefer it spicy or mild, this soup is customizable to fit your taste. Click through to explore my favorite tips, variations, and the full recipe to create this comforting dish that will surely warm your soul!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons red curry paste

1 tablespoon coconut oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

4 cups chicken broth

1 can (14 oz) coconut milk

2 tablespoons fish sauce

2 tablespoons lime juice

1 cup carrots, sliced

1 red bell pepper, sliced

1 cup snap peas

1 teaspoon brown sugar

Fresh cilantro, for garnish

Sliced lime wedges, for serving

Salt and pepper to taste

Instructions
 

In a large pot over medium heat, melt the coconut oil. Add the chopped onion and sauté for about 3-4 minutes until softened.

    Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

      Add in the chicken pieces, searing until they are lightly browned on all sides, about 5-7 minutes.

        Incorporate the red curry paste, mixing well to coat the chicken evenly and cook for another 2 minutes.

          Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

            Add the sliced carrots, red bell pepper, and snap peas to the pot. Allow to cook for about 10 minutes, or until the vegetables are tender but still crisp.

              Stir in the fish sauce, lime juice, and brown sugar. Season with salt and pepper to taste, adjusting the flavors as desired.

                Remove from heat and let the soup sit for a few minutes to allow the flavors to meld.

                  Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

                    Prep Time: 15 min | Total Time: 30 min | Servings: 4-6

                      - Presentation Tips: Ladle the soup into bowls and top with additional cilantro and a slice of lime on each serving for a pop of color and freshness.