This Thai Curry Chicken Soup is a cozy hug in a bowl! It features tender chicken, warm spices, and creamy coconut milk—perfect for any day you need a little comfort.
I love how the flavors come together so easily. Plus, it’s great for slurping up with some rice or crusty bread. Who can resist a good soup on a rainy day? ☔️
Key Ingredients & Substitutions
Vegetable Oil: Any neutral oil works here, but I really like using coconut oil to blend with the Thai flavors. It adds a nice hint of coconut without overpowering the dish!
Thai Red Curry Paste: This is what gives the soup its rich flavor. If you don’t have it, you can use green curry paste or make a homemade version using spices like cumin and coriander mixed in with some chili powder. Just adjust to your heat preference!
Coconut Milk: Full-fat coconut milk creates a creamy texture. Light coconut milk is an option for fewer calories but might not be as rich. You could also use heavy cream, but this will change the flavor a bit.
Chicken: I often opt for rotisserie chicken for ease, or you could use thighs for a juicier option. For a vegetarian twist, replace chicken with tofu or extra veggies!
Greens: Spinach adds a nice touch of color and nutrition. You can substitute with kale or bok choy, just adjust cooking time as needed!
How Can I Make Sure the Chicken is Juicy and Flavorful?
The key to juicy chicken is not overcooking it. You want to simmer it gently in the broth until just cooked through. If you’re using leftover chicken or making it in advance, add it toward the end of cooking to keep it moist.
- Simmer chicken in broth for about 15 minutes to cook through.
- Once cooked, remove and shred—this keeps the meat juicy and allows it to soak up more flavor.
Also, remember to let the soup simmer after adding the protein. This helps all the delicious flavors infuse into the chicken!
How to Make Thai Curry Chicken Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 4 cups chicken broth
- 1 (14 oz) can coconut milk (full fat preferred)
Main Components:
- 2 boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 4 oz rice noodles or glass noodles
- 2 cups fresh spinach leaves
- 1-2 fresh red chilies, sliced (optional, for heat)
Finishing Touches:
- Juice of 1 lime, plus lime wedges for garnish
- Fresh cilantro, chopped (for garnish)
- Green onions, sliced (for garnish)
- Salt to taste
How Much Time Will You Need?
This comforting soup will take about 30 minutes to prepare. You’ll spend about 10 minutes getting everything ready and cooking the chicken, then another 10 minutes for the soup to simmer and come together beautifully. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
First, heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until they become soft and translucent, around 5 minutes. This is the base for your soup, and it will smell amazing!
2. Add Garlic and Ginger:
Next, toss in the minced garlic and grated ginger. Stir them in and cook for about 1 minute. You want them to become fragrant but not burnt, so keep an eye on them!
3. Mix in the Curry Paste:
Now, add the Thai red curry paste to the pot. Give it a good stir and cook for another 1-2 minutes to let those really yummy flavors release. It should look delicious—hang in there!
4. Combine the Broth and Coconut Milk:
Pour in the chicken broth and the can of coconut milk, stirring to combine everything well. Bring this mixture to a gentle simmer. Feel free to get a taste and see if you want to add any salt at this point!
5. Cook the Chicken:
Add the boneless, skinless chicken breasts to the pot. Cover the pot and let it simmer for about 15 minutes, or until the chicken is fully cooked and tender.
6. Prepare the Noodles:
While the chicken cooks, prepare your rice noodles according to the package instructions. Once done, drain them and set them aside for later.
7. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back to the pot.
8. Add Fresh Ingredients:
Next, throw in the halved cherry tomatoes, fresh spinach leaves, and sliced red chilies if you’re using them for some heat. Let the soup simmer for an additional 5 minutes, just until the spinach wilts and the tomatoes start to soften.
9. Combine with Noodles:
At this point, you can either mix the cooked noodles directly into the soup or serve the soup over the noodles in bowls—whichever you prefer!
10. Finish with Lime Juice:
Squeeze in the fresh lime juice and give it a good stir. Don’t forget to taste and season with salt as needed!
11. Serve & Enjoy:
Ladle the soup into bowls and garnish with chopped cilantro, sliced green onions, and lime wedges. Now, enjoy your vibrant, comforting Thai Curry Chicken Soup!
Feel free to adjust the flavors as you go—cooking is all about making it your own! Enjoy your meal! 😊
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can swap chicken for tofu, shrimp, or even thinly sliced beef. Just adjust the cooking time accordingly; for shrimp, add them in during the last few minutes of cooking to avoid overcooking.
Can I Make This Soup Vegetarian or Vegan?
Yes! Simply substitute the chicken with firm tofu or a variety of vegetables, and use vegetable broth instead of chicken broth. The coconut milk will still provide a creamy texture!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium heat, adding a splash of broth or water if it’s too thick.
Can I Freeze This Soup?
Yes! Let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating, and add fresh spinach just before serving!