Description
Spicy Thai Curry Chicken Soup is a bold, aromatic dish made with tender chicken, vibrant vegetables, and a deeply flavorful coconut curry broth. Perfect for chilly nights or when you’re craving a little heat and comfort in one bowl.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons coconut oil or neutral oil
- 3–4 tablespoons Thai red or green curry paste
- 2 shallots, finely minced
- 4 cloves garlic, finely minced
- 1-inch piece fresh ginger or galangal, grated
- 1 stalk lemongrass, bruised and thinly sliced
- 4–5 kaffir lime leaves, torn
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (13.5 oz) light coconut milk or another full-fat can
- 4 cups low-sodium chicken broth
- 1 red bell pepper, thinly sliced
- 1 cup sliced button or cremini mushrooms
- 1 can (8 oz) bamboo shoots, drained and rinsed
- 1 cup fresh baby spinach or bok choy, roughly chopped (optional)
- 2–3 tablespoons fish sauce, to taste
- 1–2 teaspoons palm sugar or brown sugar
- Juice of 1–2 limes
- Fresh cilantro, chopped (for garnish)
- Fresh red chilies, thinly sliced (for garnish)
- Lime wedges (for serving)
- Cooked jasmine rice or rice noodles (for serving)
Instructions
1. Cut the chicken into 1-inch pieces and pat dry; set aside.
2. Mince shallots, garlic, and ginger. Bruise and slice lemongrass. Tear kaffir lime leaves.
3. Slice the red bell pepper and mushrooms. Drain and rinse bamboo shoots. Roughly chop spinach or bok choy if using.
4. Heat oil in a large pot over medium heat. Add shallots, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
5. Stir in the curry paste and cook for another 2-3 minutes to bloom the spices.
6. Add the chicken to the pot and sauté for 2-3 minutes until lightly browned.
7. Pour in coconut milk (both types), chicken broth, lemongrass, and kaffir lime leaves. Stir to combine.
8. Bring to a gentle simmer and cook for 10 minutes.
9. Add bell pepper, mushrooms, and bamboo shoots. Simmer for another 10 minutes.
10. Stir in fish sauce, sugar, and lime juice to taste.
11. Add spinach or bok choy and let wilt for 1-2 minutes.
12. Ladle soup into bowls and serve with jasmine rice or noodles.
13. Garnish with cilantro, sliced chilies, and lime wedges.
Notes
Use red curry paste for a classic flavor or green for a zestier variation.
Adjust the spice level by adding more curry paste or fresh chilies to taste.
For a vegetarian version, substitute chicken with tofu and use vegetable broth.
Leftovers keep well refrigerated for up to 4 days and freeze beautifully for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg