Thai Chicken Curry Soup Recipe

I recently tried this Thai Chicken Curry Soup and fell in love. The rich coconut milk, tender chicken, and bold flavors from ginger, garlic and lemongrass create a flavor explosion. I appreciate how each bite delivers a surprising balance of tangy and spicy notes making it a soulful, unforgettable meal.

I love making this Thai Chicken Curry Soup because it’s both tasty and packed with good nutrients. I use 1 lb boneless, skinless chicken thighs which gives it lots of protein and a great texture.

First, I heat up 1 tbsp of vegetable oil in my pot and add 3 minced garlic cloves, 1 inch of ginger (peeled and roughly chopped) and 2 bruised stalks of lemongrass. This helps release all the flavors.

Then, I mix in 2 tbsp of Thai red curry paste which makes the soup so bold and aromatic. I pour in 4 cups of chicken broth and add 1 can of coconut milk for a creamy base.

I also include 2 tbsp of fish sauce, 1 tbsp of palm sugar and toss in 1 cup of sliced mushrooms and a thinly sliced red bell pepper. I finish it off with 3 torn kaffir lime leaves, juice of 1 lime, salt and pepper, and garnish with fresh cilantro.

The soup not only tastes great but also is great for when you need some healing nourishment like my favorite curry soup recipes.

Why I Like this Recipe

I love how the aroma fills the whole kitchen when I cook this recipe. The mix of garlic, ginger and lemongrass makes everything smell so good. I appreciate that the flavors are layered, with the spicy Thai red curry paste balancing perfectly with the sweetness from palm sugar and tang from lime juice. Working with the coconut milk and chicken broth gives the soup a really hearty and creamy feel that makes it feel like a warm hug on a cold day. I also enjoy how simple it is to adjust the seasonings to match my taste, so I can always make it just right for me.

Ingredients

• Chicken thighs: Protein rich meat that lend succulence and flavor while keeping it healthy.
• Thai red curry paste: Packed with spices, herbs, and heat, it gives the soup a fiery kick.
• Coconut milk: Adds creamy sweetness and healthy fats, balancing out the spices naturally.
• Lemongrass: Adds a zesty citrus note that brighten the flavour of the dish.
• Kaffir lime leaves: Infuse a bold lime scent while boosting the dish complexity with a fresh tang.
• Fish sauce: Provides deep umami flavor that round out the savory profile with saltiness.
• Ginger: Gives a warmth and subtle heat while helping with digestion and adding spice.
• Garlic: Offers a pungent base that deepen layers and benefits heart health in a tasty way.

Ingredient Quantities

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 inch fresh ginger, peeled and roughly chopped
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 2 tbsp Thai red curry paste
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 cup mushrooms, sliced (button mushrooms work great)
• 1 red bell pepper, thinly sliced
• 3 kaffir lime leaves, torn into pieces
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

How to Make this

1. Start by heating the vegetable oil in a large pot over medium heat. Toss in the minced garlic, chopped ginger, and bruised lemongrass pieces and cook ’em for about 1 minute until they get all fragrant.

2. Stir in the Thai red curry paste and let it cook with the aromatics for another minute. This helps to release all the flavour.

3. Add the chicken thigh pieces into the pot and cook ’em until they start browning on all sides. Make sure they’re a bit seared.

4. Pour in the chicken broth and the can of coconut milk. Mix everything together real good.

5. Now add the fish sauce, palm sugar, and tossed in the torn kaffir lime leaves. Give it a stir and let the soup come to a gentle simmer.

6. Add the sliced mushrooms and thinly sliced red bell pepper at this point. They need a little time to soften up.

7. Let the soup simmer for about 15-20 minutes or until the chicken’s cooked through and all the flavors have melded together nicely.

8. Squeeze in the juice of 1 lime, then season with salt and pepper to taste. Adjust the seasonings if needed.

9. Once done, carefully remove the lemongrass pieces and any large lime leaf bits if you want a cleaner serve.

10. Ladle the soup into bowls and garnish with fresh chopped cilantro. Enjoy your Thai Chicken Curry Soup while it’s hot!

Equipment Needed

1. Large pot for cooking the soup
2. Stove for heating the oil and simmering the ingredients
3. Chef’s knife for chopping the garlic, ginger, and red bell pepper
4. Cutting board for prepping all the veggies and chicken
5. Measuring spoons and a measuring cup for the curry paste, sauces, broth, and coconut milk
6. Can opener for opening the can of coconut milk
7. Juicer (or you can squeeze by hand) for the lime juice
8. Ladle for serving the soup in bowls
9. Mixing spoon for stirring ingredients during cooking

FAQ

Thai Chicken Curry Soup Recipe Substitutions and Variations

• Chicken: If you can’t find chicken thighs, you can use chicken breast cut into small pieces. It might cook faster so keep an eye on it.
• Thai red curry paste: If you dont have red curry paste, you can try using green curry paste which gives a different flavor, or make your own blend with red chilies and spices.
• Coconut milk: If coconut milk isnt available, you can mix coconut cream with water (about half and half) to get a similar texture. Some people even use almond milk with a little coconut extract.
• Fish sauce: Instead of fish sauce, a couple of spoonfuls of soy sauce work great. It wont be exactly the same but it gives a nice salty kick.
• Lemongrass: If you dont have fresh lemongrass, lemon zest or even a squeeze of extra lime might do the trick though the flavor will be a bit different.

Pro Tips

1. When you’re cooking the aromatics (garlic, ginger, and lemongrass) in the oil, let em get just a little browned to unlock their flavours. Be careful don’t let them burn cause that can make the dish taste bitter.
2. Let the soup simmer really low for a good while so all the ingredients get time to mix together. It might seem like forever but trust me, that slow cooking makes the chicken so tender and the flavours way better.
3. Always taste before you serve and add more salt, pepper, or lime juice if needed because everyone likes a different balance. It really helps to brighten up the curry once it’s almost ready.
4. When you’re done cooking, take out the lemongrass pieces and big bits of lime leaves. It keeps the soup looking cleaner and stops those tougher pieces from messing up the mouthfeel.