Thai Red Curry Soup with Chicken

Thai Red Curry Soup is warm, flavorful, and so comforting. It is the highlight of my day whenever it’s on the menu.

Course Main Course

Cuisine American

Keyword Thai Red Curry Soup

Prep Time 10

Cook Time 15

Servings servings

Calories 423kcal

Author Dana DeVolk

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.

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.