Craving a soup that’s bursting with exotic flavors, comforting warmth, and a delightful spicy kick? This Spicy Thai Chicken Soup with Coconut Milk and Red Curry is your perfect culinary escape! Tender chicken, earthy mushrooms, and sweet carrots simmer in a rich, creamy coconut milk broth, infused with aromatic lemongrass, ginger, garlic, and vibrant red curry paste. It’s a quick, healthy, and incredibly satisfying meal that transports your taste buds straight to Thailand.
Why I Love This Recipe
This Thai Chicken Soup is an absolute revelation in my kitchen! What I love most is how it achieves such incredible depth of flavor with surprisingly little effort. The red curry paste provides an instant burst of authentic Thai spice, beautifully complemented by the creaminess of the coconut milk. The fresh aromatics like ginger, garlic, and lemongrass elevate the broth to a whole new level, while the tender chicken and fresh vegetables make it hearty and wholesome. It’s comforting, satisfying, and comes together quickly, making it a perfect solution for a delicious weeknight dinner that feels wonderfully gourmet.
Ingredients
Here’s what you’ll need to create this aromatic and flavorful Thai Chicken Soup:
- 400g chicken breast, cut into bite-sized pieces
- 400ml coconut milk (full-fat recommended)
- 1 tbsp red curry paste
- 1 litre chicken stock (low-sodium recommended)
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 piece fresh ginger (about 3cm or 1.5 inches), grated
- 1 stalk lemongrass, halved lengthwise and lightly bruised
- 200g mushrooms, sliced (cremini or white button)
- 1 carrot, julienned or thinly sliced
- Juice of half a lime
- A few fresh coriander leaves (cilantro), to garnish
- 1 red chilli (optional for extra heat), thinly sliced
Swaps and Notes
- Chicken Breast: Boneless, skinless chicken thighs can be used for extra juiciness. You can also use cooked, shredded chicken for even faster prep (add it during the simmering stage).
- Coconut Milk: Full-fat coconut milk from a can will yield the creamiest, richest soup. Lite coconut milk can be used for a lighter version.
- Red Curry Paste: Brands vary in spice level. Start with 1 tablespoon and add more to taste if you prefer more heat. Good quality red curry paste is essential for authentic flavor.
- Chicken Stock: Low-sodium chicken stock allows you to control the saltiness. Vegetable stock can be used for a vegetarian version (omit fish sauce or use vegetarian fish sauce).
- Fish Sauce: This is crucial for authentic Thai flavor and umami. Do not omit unless necessary for dietary reasons (use tamari or extra soy sauce if so).
- Lemongrass: Bruising the stalk (gently smash it with the back of a knife) helps release its aromatic oils. You’ll remove it before serving.
- Mushrooms & Carrot: Cremini or white button mushrooms are great. Julienne carrots or thinly slice them for quick cooking and visual appeal. Other vegetables like bell peppers, snow peas, or baby corn can be added.
- Lime Juice: Fresh lime juice is essential for brightening the soup’s flavor.
- Coriander Leaves (Cilantro) & Red Chilli: Fresh garnishes add a burst of freshness and optional heat.
Directions
Let’s get this vibrant and flavorful Spicy Thai Chicken Soup simmering!
- Heat the Oil & Sauté Aromatics: In a large saucepan or Dutch oven, heat the 1 tablespoon of vegetable oil over medium heat. Once hot, add the minced garlic, grated fresh ginger, and 1 tablespoon of red curry paste. Sauté for 2-3 minutes, stirring constantly, until the aromatics are wonderfully fragrant and the curry paste is well-dissolved in the oil. This step helps to bloom the spices.
- Cook the Chicken: Add the bite-sized chicken pieces to the saucepan. Brown them lightly on all sides, stirring occasionally, for about 3-5 minutes. The chicken doesn’t need to be cooked through at this stage, just lightly browned.
- Add Liquids and Simmer: Pour in the 1 litre of chicken stock and the 400ml of coconut milk. Add the halved and lightly bruised lemongrass stalk. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Cover the saucepan and let the soup gently simmer for 5-7 minutes, allowing the flavors to meld.
- Add Vegetables: Add the sliced mushrooms and julienned carrots to the saucepan. Let the soup continue to simmer, covered, for an additional 15 minutes, or until the vegetables are tender-crisp and the chicken is fully cooked through.
- Season the Soup: Remove the saucepan from the heat. Stir in the 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, and the juice of half a lime. Taste the soup and adjust the seasoning according to your preference with additional salt, fish sauce, or lime juice if needed.
- Final Touches: Carefully remove the lemongrass stalk from the soup before serving. Ladle the hot soup into bowls. Garnish generously with fresh coriander leaves (cilantro) and, if desired, a few slices of fresh red chili for extra heat and a beautiful presentation.
Tips for Success
- Bloom the Curry Paste: Sautéing the red curry paste with garlic and ginger helps to release its full aroma and flavor.
- Bruise Lemongrass: Gently bruising the lemongrass stalk helps release its aromatic oils into the soup. Remember to remove it before serving!
- Don’t Overcook Chicken: Chicken breast can dry out easily. Cook until just done.
- Balance Flavors: Thai cuisine is about balancing sweet, sour, salty, and spicy. Taste and adjust with sugar (if too spicy/sour), fish sauce (for salt/umami), or lime juice (for sourness).
- Fresh Aromatics: Fresh ginger and garlic provide the best flavor for this soup.
- Full-Fat Coconut Milk: For the richest, creamiest soup base.
Serving Suggestions and Pairings
This Spicy Thai Chicken Soup is a hearty and complete meal on its own, but it can be complemented with:
- Steamed Rice: A side of plain steamed jasmine rice is perfect for soaking up the broth.
- Rice Noodles: Cooked rice noodles can be added directly to the bowls for a noodle soup experience.
- Fresh Lime Wedges: For an extra squeeze of brightness at the table.
- Fresh Basil or Mint: Additional fresh herbs beyond cilantro can add more layers of flavor.
- For other comforting and flavorful Asian-inspired dishes, you might also love our Adobong Sitaw (Long Bean Adobo) or a simple yet satisfying Moo Goo Gai Pan.
Storage and Leftover Tips
This Thai Chicken Soup makes fantastic leftovers, as the flavors often deepen overnight!
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The rice (if added) might absorb more liquid.
- Reheating: Reheat individual portions on the stovetop over medium-low heat until warmed through. You may need to add a splash of chicken stock or coconut milk to thin the soup if it has thickened too much.
- Freezing: Freezing is generally not recommended for coconut milk-based soups as the coconut milk can sometimes separate upon thawing, leading to a grainy texture. However, it is possible if you’re willing to re-whisk vigorously when reheating.
More Recipes You Will Love
If you loved the aromatic, flavorful, and comforting nature of this Thai Chicken Soup, you’ll definitely want to explore some of our other fantastic chicken and international-inspired recipes:
- For another hearty and comforting bowl, check out our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort.
- If you’re a fan of flavorful one-pan meals, our This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is a must-try.
- And for a quick and easy chicken and rice dish with tropical flair, don’t miss our Pineapple Chicken and Rice!
- Finally, for another fantastic chicken dish that uses simple ingredients to create big flavors, our Caramelized Baked Chicken Legs or Wings are a winner.
Final Thoughts
This Spicy Thai Chicken Soup with Coconut Milk and Red Curry is a brilliant solution for bringing the vibrant, complex, and incredibly comforting flavors of Thai cuisine to your home kitchen. It’s perfect for a quick weeknight dinner, promising a bowl full of aromatic warmth and deliciousness that will soothe your soul.
Give this recipe a try and let the exotic flavors transport you! What’s your favorite international soup to make at home? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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