Spicy Thai Chicken Soup with Coconut Milk and Red Curry
Introduction
Warm, creamy, and bursting with bold Southeast Asian flavors, this Spicy Thai Chicken Soup is your new go-to for chilly evenings or whenever you need a bowl of cozy comfort. It combines silky coconut milk, fiery red curry paste, and tender chicken into a deeply satisfying broth, then layers in mushrooms, ginger, lemongrass, and a splash of lime for the perfect balance of spicy, sour, and savory.
Why I Love This Recipe
This soup hits every note I crave—comforting and creamy, but also fresh and bright. The coconut milk tempers the heat of the curry paste, the lime adds a tangy finish, and the chicken makes it hearty enough for a full meal. It’s everything you love about Thai takeout, but made in your own kitchen in under 40 minutes.
Ingredients
- 400g chicken breast, cut into pieces
- 400ml coconut milk
- 1 tbsp red curry paste
- 1 litre chicken stock
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 piece fresh ginger (about 3cm), grated
- 1 stalk lemongrass, halved
- 200g mushrooms, sliced
- 1 carrot, julienned
- Juice of half a lime
- Fresh coriander leaves, for garnish
- 1 red chili, sliced (optional for extra heat)
Notes & Ingredient Swaps
- Protein: Sub tofu or shrimp if you’d like a pescatarian or vegetarian version.
- Coconut Milk: Use full-fat for the creamiest result. Light coconut milk can be used for a lower-calorie option.
- Red Curry Paste: Store-bought is easy, but homemade delivers deeper flavor if you have time.
- Vegetables: Bell peppers or baby spinach also work well in this soup.
Step-by-Step Instructions
1. Heat the Oil
In a large saucepan, heat vegetable oil over medium heat. Add garlic, ginger, and red curry paste. Sauté for 2–3 minutes until fragrant and the curry paste has darkened slightly.
2. Cook the Chicken
Add the chicken pieces to the pan. Stir and cook just until lightly browned—about 3–4 minutes.
3. Add Liquids & Simmer
Pour in the chicken stock and coconut milk. Add the lemongrass stalk. Bring to a boil, then reduce the heat and let simmer.
4. Add Vegetables
Add the mushrooms and carrots. Simmer for 15 minutes until vegetables are tender and the chicken is fully cooked.
5. Season the Soup
Add fish sauce, soy sauce, and lime juice. Taste and adjust the seasoning—more lime for brightness, more curry for heat.
6. Final Touches
Remove the lemongrass. Serve hot, garnished with fresh coriander and sliced chili if desired.
Tips for Success
- Slice thin: Keep chicken and veggies evenly sliced for uniform cooking.
- Don’t skip the lemongrass: It adds essential citrusy aroma—crush it lightly before adding for extra flavor.
- Garnish fresh: The coriander and chili go on last for brightness and punch.
Serving Suggestions & Pairings
- Serve with a side of jasmine rice or rice noodles for a more filling meal.
- Pair with These Sheet Pan Quesadillas for a fusion meal that’s bold and shareable.
- Balance the spice with This Blueberry Lemonade.
- Add a Southern-style second course like This Cajun Chicken Sausage Gumbo for a cozy, multi-course feast.
Storage & Leftovers
- Store: Keep in the fridge for up to 4 days in an airtight container.
- Reheat: Gently warm on the stovetop to maintain coconut milk’s creaminess.
- Freeze: Avoid freezing as the coconut milk may separate; best enjoyed fresh.
More Recipes You’ll Love
- Easy Turkey Wings for another soul-warming dish.
- Chocolate Chip Cookie Bites for a sweet finish to a spicy meal.
Final Thoughts
This Spicy Thai Chicken Soup with Coconut Milk and Red Curry is everything you want in a comforting yet invigorating meal. Rich, fragrant, and delightfully spicy—it’s the kind of soup that soothes your soul and clears your sinuses all at once. Make a batch today and bring a little Thai-inspired magic into your kitchen.
Tried this recipe? Share your version and tag Chef Maniac—we love to see your cozy creations!
