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Thai Red Curry Soup is warm, flavorful, and so comforting. It is the highlight of my day whenever it’s on the menu.
This Thai Red Curry Soup is perfect for any time of year, but especially when you want something hearty and full of bold flavors.
The combination of Thai red curry paste, creamy coconut milk, and tender chicken is just amazing. Red curry dishes really do it for me.
Jeremy adores this soup, and it’s always a hit whenever I make it. Plus, it’s super easy to put together, making it a great choice for busy weeknights or a cozy weekend meal.
This Thai soup is one of those dishes that feels like a big hug in a bowl. The flavors are rich and vibrant, thanks to the red curry paste and fresh ginger.
The creamy coconut milk adds a lovely smoothness, while the veggies and chicken make it a filling and nutritious meal.
And let’s not forget the rice noodles, which soak up all that delicious broth and make every bite so satisfying.
If you love Thai food, you have to try this Thai Red Curry Soup. It’s one of my favorite soups to make and eat!
Some of our other favorite chicken recipes we have on our site include: Popcorn Chicken, Chinese Chicken Recipe, and Italian Lemon Chicken Foil Packet.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE THAI RED CURRY SOUP:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT IS RED CURRY?
- WHAT TO SERVE THIS WITH?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Thai Red Curry Soup with Chicken
WHY THIS RECIPE WORKS:
- Bold Flavors: The combination of Thai red curry paste, ginger, and coconut milk creates a rich and flavorful broth that’s simply irresistible.
- Easy and Quick: With simple steps and readily available ingredients, this soup comes together in no time.
- Versatile: You can easily customize this soup with your favorite veggies, proteins, and toppings, making it adaptable to different tastes and dietary needs.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Olive oil
- Medium onion
- Garlic
- Red bell pepper
- Fresh ginger
- Cooked, chopped chicken
- Thai red curry paste
- Coconut milk
- Chicken broth
- Broccoli florets
- Rice noodles
HOW TO MAKE THAI RED CURRY SOUP:
- Heat olive oil in a stockpot or Dutch oven over medium heat.
- Once hot, add the diced onion, garlic, bell pepper and ginger. Cook for 4-5 minutes until onions are golden.
- Add the red curry paste and cook for 1 minute until fragrant.
- Stir in the coconut milk and chicken broth.
- Increase heat to medium-high and bring to a simmer.
- Reduce heat back to medium and add the broccoli florets and cooked chicken.
- Start cooking the rice noodles in a separate pot according to package directions. (Optionally, you can cook it directly in the soup, but the noodles will release starch that will slightly thicken the soup.)
- Cook soup until broccoli is tender, about 3-4 additional minutes, then add the cooked rice noodles.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS RED CURRY?
Red curry is a type of Thai curry that gets its vibrant color from red chili peppers.
There is so much flavor here!
It’s made with a blend of spices and herbs like lemongrass, galangal, and kaffir lime leaves, which give it a unique and aromatic flavor.
WHAT TO SERVE THIS WITH?
You can serve this flavorful soup with a side of jasmine rice or fresh lime wedges for extra zing.
It also pairs well with a simple green salad or some Thai basil for garnish.
This stuff is a little bit of heaven!
ANY ADDITIONS?
Oh, this can be a great way to get your veggies in.
I’ve got some tasty options for you!
- Fish Sauce: Add a splash of fish sauce for an authentic Thai flavor.
- Lime Juice: Squeeze fresh lime juice over the soup for a bright, citrusy kick.
- Green Onions: Garnish with chopped green onions for extra flavor and color.
- Soy Sauce: Add a dash of soy sauce for a deeper umami taste.
- Sweet Potato: Include diced sweet potato for added sweetness and texture.
- Thai Basil: Garnish with Thai basil for a fresh, aromatic finish.
- Red Chili Peppers: Add sliced red chili peppers for extra heat.
- Brown Sugar: Stir in a bit of brown sugar to balance the spiciness.
- Bok Choy: Add chopped bok choy for a crunchy, nutritious addition.
- Shrimp: Substitute chicken with shrimp for a seafood twist.
ANY SUBSTITUTIONS?
Basically, the Asian market is my favorite place, haha!
This Thai curry soup can be altered at will.
- Vegetable Broth: Use vegetable broth instead of chicken broth for a vegetarian version.
- Lite Coconut Milk: Substitute full-fat coconut milk with lite coconut milk for a lower-calorie option.
- Tofu: Replace chicken with tofu for a plant-based protein.
- Zucchini Noodles: Use zucchini noodles instead of rice noodles for a low-carb alternative.
- Fresh Basil: Use fresh basil instead of Thai basil if you can’t find it.
- Red Onion: Substitute white onion with red onion for a slightly different flavor.
HOW TO STORE:
Refrigerator: Store the Thai Red Curry Soup in an airtight container in the refrigerator for up to 4 days.
I think it’s even better the next day.
Reheat gently on the stove over medium heat until warmed through.
Freezer: You can freeze the soup in individual portions in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating.
DANA’S TIPS AND TRICKS:
- Use Fresh Ingredients: Fresh ginger, garlic, and bell pepper add the best flavor to this soup.
- Adjust Spice Level: If you like it spicier, add more red curry paste or a few slices of red chili pepper.
- Cook Noodles Separately: Cook the rice noodles separately to prevent the soup from becoming too thick from the starch.
- Garnish Generously: Fresh herbs and lime juice brighten up the flavors, so don’t skip the garnishes.
- Taste as You Go: Adjust the seasoning by tasting the soup as it cooks, adding more fish sauce, soy sauce, or lime juice as needed.
- Don’t Overcook Veggies: Add the broccoli at the end to keep it tender-crisp and vibrant green.
Thai Red Curry Soup is a flavorful, comforting, and easy-to-make dish that’s perfect for any occasion.
It’s packed with bold flavors and nutritious ingredients that will leave you feeling satisfied and happy.
If you like this recipe, you might also like:
Thai Red Curry Soup with Chicken
Ingredients
- 1 & 1/2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper seeded and diced
- 1 tablespoon minced fresh ginger
- 4 tablespoons Thai Red Curry Paste (we used Blue Dragon brand)
- 13 ounce can unsweetened coconut milk
- 6 cups chicken broth
- 1 cup small broccoli florets
- 2 cups cooked chicken chopped
- 8 ounces vermicelli rice noodles
Instructions
- Heat olive oil in a stockpot or Dutch oven over medium heat.1 & 1/2 tablespoons olive oil
- Once hot, add the diced onion, garlic, bell pepper and ginger. Cook for 4-5 minutes until onions are golden.1 medium onion, 3 cloves garlic, 1 red bell pepper, 1 tablespoon minced fresh ginger
- Add the red curry paste and cook for 1 minute until fragrant.4 tablespoons Thai Red Curry Paste
- Stir in the coconut milk and chicken broth.13 ounce can unsweetened coconut milk, 6 cups chicken broth
- Increase heat to medium-high and bring to a simmer.
- Reduce heat back to medium and add the broccoli florets and cooked chicken.1 cup small broccoli florets, 2 cups cooked chicken
- Start cooking the rice noodles in a separate pot according to package directions. (Optionally, you can cook it directly in the soup, but the noodles will release starch that will slightly thicken the soup.)8 ounces vermicelli rice noodles
- Cook soup until broccoli is tender, about 3-4 additional minutes, then add the cooked rice noodles.
Notes
- Use Fresh Ingredients: Fresh ginger, garlic, and bell pepper add the best flavor to this soup.
- Adjust Spice Level: If you like it spicier, add more red curry paste or a few slices of red chili pepper.
- Cook Noodles Separately: Cook the rice noodles separately to prevent the soup from becoming too thick from the starch.
- Garnish Generously: Fresh herbs and lime juice brighten up the flavors, so don’t skip the garnishes.
- Taste as You Go: Adjust the seasoning by tasting the soup as it cooks, adding more fish sauce, soy sauce, or lime juice as needed.
- Don’t Overcook Veggies: Add the broccoli at the end to keep it tender-crisp and vibrant green.
Nutrition
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