Thai Chicken Red Curry Soup is one of my all-time favorite recipes. I remember the first time I made it – the aroma that wafted through the kitchen was unforgettable, and the taste was even better! It’s a warm and comforting dish, perfect for anyone who loves bold flavors. If you’ve never tried it before, this is a great dish for you.

What is Thai Chicken Red Curry Soup?

Thai Chicken Red Curry Soup is a creamy, delicious soup made with tender pieces of chicken, Thai red curry paste, and coconut milk. The soup has a perfect balance of spicy, sweet, and savory flavors, which come from the combination of curry paste, coconut milk, chicken broth, and fresh vegetables like bell peppers.

Where it’s popular?

This dish comes from Thailand, a country known for its amazing food. Red curry chicken soup is popular in Thai restaurants around the world, and now, you can make it at home, too.

Why you’ll love this recipe?

If you love intense, exciting flavors, this soup is going to be your new favorite. It’s comforting, warm, and rich, but it also has a little spice to wake up your taste buds. It’s the perfect soup for a cozy evening or when you want to impress friends and family with something special.

Why this recipe?

Even if you’re new to cooking, you can easily make this soup at home. You don’t need any special cooking skills or equipment, and the ingredients are easy to find at most grocery stores. Plus, it tastes just like what you’d get at a Thai restaurant-maybe even better.

Ingredients You’ll Need

Here is a list of the ingredients you’ll need to make Creamy chicken curry soup. I’ve included the exact quantities so it’s easier to follow:

Chicken breast or thigh – 2 pieces, about 300 grams
Thai red curry paste – 2 tablespoons This is the paste that adds the main flavor and spice
Coconut milk – 1 can about 400 ml
Chicken broth – 2 cups about 500 ml
Vegetables (bell pepper, carrots, bamboo shoots) – 1 cup each, chopped
Fresh coriander and Thai basil – a handful of each, roughly chopped
Lime juice – juice of 1 lemon
Fish sauce – 2 tablespoons, for salty and umami flavor
Garlic – 4 cloves, chopped
Ginger – 1 tablespoon, grated
Red chili (optional) – 1-2, chopped for extra spice.

Tools Needed

Before we begin, let’s gather the tools we need. These will make the process even easier:

A large pot or saucepan: This is where we’ll cook everything together.

Cutting board and knife: We need these to chop vegetables like onions and peppers.

Measuring cups and spoons: To get the right amount of ingredients like coconut milk, red curry paste, and chicken broth.

Wooden spoon or ladle: To stir the soup and make sure everything is well combined.

Tongs: These are great for moving the chicken around while cooking.

Blender (optional): If you want your soup to be extra smooth, you can blend it, but this step isn’t necessary.

Cooking Instructions for Thai Chicken Red Curry Soup

Sauté the aromatics:

• Heat 1-2 tablespoons of oil in a large pot over medium heat.
• Add 2 minced garlic cloves, 1 tablespoon of grated ginger, and 2-3 tablespoons of red curry paste.
• Cook for about 2 minutes, until everything is aromatic and the curry paste starts to bubble.

Cook the chicken:

• Add 1 pound of chicken cut into small pieces to the pot.
• Stir it and cook for 5-7 minutes, until the chicken is golden brown on the outside.

Add liquids:

• Add 1 can of coconut milk (about 14 ounces) and 2 cups of chicken broth.
• Mix the mixture well and bring to a simmer.

Add vegetables:

• Add chopped vegetables of your choice like bell pepper, carrots or spinach.
• Let the vegetables cook for about 10-15 minutes or until the vegetables become soft and tender.

Seasoning:

• Add 1-2 teaspoons fish sauce and the juice of 1 lime for extra flavor.
• Taste the soup and add more seasoning if needed, such as a pinch of salt or a few chili flakes for extra spiciness.

Serve:

• Ladle the soup into bowls.
• Garnish with fresh cilantro or Thai basil for freshness.
• Alternatively serve the soup with rice or noodles for a more filling meal.

Benefits of this recipe

• Chicken has a lot of protein, which helps build strong muscles and keeps you feeling full longer.
• Coconut milk adds healthy fats, which give the soup a rich, creamy texture without making it too heavy.
• Vegetables like bell peppers, spinach, or carrots are rich in vitamins and minerals, such as vitamin C and fiber, which are great for boosting your immune system and keeping your digestion healthy.
• This soup is easy to make and doesn’t require much effort. Since everything cooks in one pot, there’s less clean-up afterward. Plus, it’s loaded with healthy ingredients, so you’re not only saving time – you’re making a nutritious meal, too.

Common Problems People Face While Making This Recipe

Problem 1: Some people may find red curry paste too spicy, especially if they’re not used to heat. If this happens:

Solution: Use less curry paste, maybe 1 tablespoon instead of 2, or add extra coconut milk to reduce the spiciness.

Problem 2: Sometimes, if the soup is cooked over high heat, the coconut milk can curdle, giving the soup a weird texture.

Solution: Keep the heat low to medium and stir often. Don’t let the soup boil too much, and it will stay nice and smooth.

Problem 3: If someone thinks the soup is tasteless, it’s usually because there wasn’t enough red curry paste or fish sauce in it.

Solution: Always taste the soup while it’s cooking! Add more curry paste or fish sauce to boost the flavor, or sprinkle in a little salt if needed.

Tips and Tricks:

Use high quality coconut milk: This makes a huge difference! It will make your soup creamier and more delicious.

Adjust the spiciness: If you like spicy food, add more red chilies. If you don’t like a lot of spice, you can reduce or omit them.

Make it ahead: This soup tastes even better the next day. The flavors have more time to mingle and become even more delicious.