Thai Red Curry Chicken Soup

Thai red curry chicken soup is made with tender chicken, Thai red curry paste, coconut milk, vegetables, and rice noodles. This easy Thai chicken soup with coconut milk comes together in just 30 minutes. Gluten-free and Dairy-free recipe. Perfect for busy weeknight dinners. Let's see how to make it with step-by-step photos and a video.

A warm bowl of Thai red curry chicken soup is loaded with amazing aroma and Thai flavors. It is perfect for winter or rainy weather. This Thai chicken soup is extremely flavorful and aromatic, similar to what we get from Thai restaurants.

Whenever I have cravings for Thai food, this is a quick and easy meal that I love to make. My family especially the kids love Thai flavors. More soup recipes that you might like are Chicken Manchow Soup, Homemade Chicken Noodle Soup, and Minestrone Soup.

Thai Chicken Soup with Coconut Milk

In this recipe post, I am sharing how to make Thai red curry chicken soup. It is made with shredded chicken, Thai red curry paste, coconut milk, rice noodles, vegetables & chicken broth.

This Thai chicken soup with coconut milk uses Thai red curry paste that is readily available in stores. It's the Thai red curry paste that gives a lovely aroma and authentic Thai flavor to the soup.

A squeeze of fresh lemon juice brightens up the flavors of this Thai chicken soup. The addition of rice noodles makes this soup a healthy and hearty meal.

You may also like these other popular soup recipes from this website

• Chicken Manchow Soup
• Easy Chicken Noodle Soup
• Minestrone Soup

Why You Need This Recipe

• Simple to follow instructions with step-by-step photos and a recipe video.
• Authentic Thai Flavors - The addition of red curry paste gives authentic Thai flavors to the soup. It is so aromatic and tastes amazing.
• Easy to customize – alternate ingredients can be found in the ingredient list below. The ingredients can be changed to suit your preferences.
• Make-ahead recipe - You can make it ahead of time. Store it in an airtight container in the refrigerator.
• Gluten-free
• Dairy-free

Ingredients & Substitutions

• Chicken - I have used shredded chicken. You can also use rotisserie chicken.
• Olive oil - It is a healthy option. You can substitute it with your regular cooking oil.
• Onion, ginger & garlic - Classic of Asian cuisine.
• Thai red curry paste - It gives authentic Thai flavor, lovely color, & amazing aroma to the soup. Do not miss it. It is easily available at stores or you can purchase it online.
• Vegetables - I have used red bell pepper, green bell pepper & carrot. You can use any vegetables that you have in your kitchen pantry.
• Chicken broth - You can either make it at home or use store-bought. Chicken broth adds a great depth of flavor to the soup.
• Coconut milk - It adds a natural sweetness & thickens the soup. Full-fat coconut milk is preferred to make this soup.
• Lemon juice - It gives a refreshing flavor to the soup.
• Cilantro/coriander leaves - This is optional. You can substitute it with Thai basil.
• Rice noodles - I have used medium-width rice noodles. You can also use thin rice noodles.

How to make Thai red curry chicken soup

1. Heat olive oil in a deep bottom pan over medium heat.
2. Add onions. Stir fry the onions until translucent.
3. Next, add ginger & garlic. Stir fry it for a minute. (image 1)
4. Add Thai red curry paste. Stir fry it for a minute. (image 2 & 3)
5. Now, add bell pepper & carrot. (image 4)

   

6. Stir fry the vegetables for 2-3 minutes. (image 5)
7. Add the chicken broth, stir & bring it to a boil. (image 6 & 7)
8. Reduce the heat & add the shredded chicken & coconut milk. Cook stirring continuously for 2-3 minutes. (image 8 & 9)

   

9. Now, let the soup reduce for 10 minutes on low heat. Stir in between as required.
10. Meanwhile, cook the rice noodles as per the instructions given on the package.
11. Finally, add lemon juice & cilantro to the soup. Taste & adjust the seasoning. (image 10 & 11)
12. Thai chicken soup with coconut milk is ready to serve. (image 12)

    

13. To serve, take a soup bowl & add rice noodles. (image 13)
14. Pour the prepared chicken soup over the rice noodles. (image 14 & 15)
15. Top with Sriracha sauce. (optional)   (image 16)
16. Thai red curry chicken soup is ready to serve.

    

Cooking Tips

1. Cook the rice noodles separately. You can cook the noodles with chicken soup but rice noodles can become soggy or mushy quickly, if it stays in the soup for a long time, or if overcooked. So, it is a good idea to cook the rice noodles separately.
2. Planning to store the leftovers - Cook the rice noodles & soup separately. Cook only the quantity of noodles you are going to consume. Store the leftover soup in an airtight container in the refrigerator. Stays good for 2 days. Reheat and serve with freshly cooked rice noodles.
3. Taste & adjust the seasoning - For this recipe, we are using Thai red curry paste. The spice level of Thai red curry paste differs depending on the brand you are using. So add it accordingly.
4. Add Thai red chilies to the soup, if you prefer spicy.
5. Serve the soup over noodles only when you are serving it. Otherwise, it will make the noodles soggy.

Storage Suggestion

• Make sure to store the leftovers within 2 hours of cooking.
• Store the chicken soup only. Do not try to store the leftover soup with rice noodles.
• Let the soup come to room temperature. Transfer it to an airtight container in the refrigerator. Stays good for 2 days.
• For a longer shelf life freeze it. Stays good for a month. Thaw and reheat before serving.

Variations that you can try

• Make it vegetarian - Add tofu & vegetable broth to make a vegetarian version.
• Add some more veggies & mushrooms to the soup.

If you make this recipe, please leave a comment and a starred review below.

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