Easy Thai Curry Chicken Soup

If you’re craving something warm, flavorful, and easy to make, this Easy Thai Curry Chicken Soup is just what you need. It’s the perfect blend of bold Thai-inspired flavors and nourishing ingredients, all brought together in one comforting bowl. The red curry paste delivers a punch of heat and depth, while coconut milk smooths it out with a rich creaminess. Tender chicken, crisp vegetables, and zucchini noodles make this a healthy, low-carb meal that doesn’t skimp on taste.

What makes this soup especially appealing is how quickly it comes together without sacrificing complexity. In just about 30 minutes, you can create a dish that feels gourmet, thanks to the fresh aromatics like ginger and garlic, and essential Thai ingredients like fish sauce, coconut aminos, and makrut lime leaves. The broth is tangy, savory, slightly sweet, and spicy—everything you want in a Thai curry.

Best of all, it’s gluten-free, dairy-free, and highly adaptable to your dietary needs or pantry staples. Whether you’re serving it as a light dinner, prepping meals for the week, or just warming up after a long day, this soup is sure to become a go-to favorite in your kitchen.

Why You’ll Love This Recipe

1. Packed with Flavor – Thai red curry, coconut milk, and fresh aromatics create a deeply satisfying, restaurant-quality broth.
2. Quick and Easy – Ready in under 30 minutes, with minimal chopping and prep.
3. Healthy and Nourishing – Protein-rich, low-carb, dairy-free, and filled with fresh vegetables.
4. Customizable – You can add different veggies, swap proteins, or adjust the spice level.
5. Perfect for Meal Prep – Stores and reheats well, making it ideal for batch cooking.

Ingredients

• Chicken breast
• Red onion
• Red bell pepper
• Minced ginger
• Garlic
• Fish sauce
• Coconut aminos
• Red curry paste
• Makrut lime leaves
• Salt
• Full-fat coconut milk
• Chicken broth
• Lime juice
• Zucchini (spiralized into noodles)
• Green onion (for garnish)
• Cilantro (for garnish)

Variations

• Swap Proteins: Use shrimp, tofu, or rotisserie chicken instead of diced chicken breast.
• Add Veggies: Mushrooms, spinach, snap peas, or carrots add extra nutrients and texture.
• Make It Spicier: Add sliced Thai chilies or a dash of chili garlic sauce.
• Use Rice Noodles: If you’re not low-carb, rice noodles or vermicelli work beautifully.
• Make It Creamier: Add an extra spoonful of coconut cream or a splash of heavy cream (if not dairy-free).

How to Make the Recipe

Step 1: Sauté the Aromatics

In a large pot, sauté diced red onion, red bell pepper, garlic, and ginger over medium heat until fragrant and slightly softened.

Step 2: Add Curry Paste and Sauces

Stir in the red curry paste, fish sauce, and coconut aminos. Cook for 2-3 minutes to deepen the flavors.

Step 3: Add Chicken and Lime Leaves

Add the diced chicken and makrut lime leaves. Cook until the chicken is no longer pink on the outside.

Step 4: Pour in the Liquids

Add the chicken broth, coconut milk, and salt. Bring to a boil, then reduce heat and let simmer for about 15 minutes, or until chicken is cooked through.

Step 5: Finish with Lime Juice

Stir in the fresh lime juice and taste for seasoning. Add more salt or lime juice as needed.

Step 6: Serve

Place spiralized zucchini noodles in bowls, then ladle hot soup over the top to gently cook the noodles. Garnish with chopped green onions and fresh cilantro.

Tips for Making the Recipe

• Use full-fat coconut milk for the richest, creamiest texture.
• Don’t skip the lime juice—it brightens up the whole dish.
• For deeper flavor, sauté the curry paste before adding the liquids.
• Add the zucchini noodles just before serving to keep them from getting mushy.
• Makrut lime leaves are traditional and add unique citrus notes; if unavailable, add extra lime zest.

How to Serve

Serve hot, with zucchini noodles at the bottom of the bowl and a ladle of steaming soup poured over top. Garnish with plenty of fresh cilantro and green onions for a burst of color and freshness. Pair it with Thai spring rolls, a light cucumber salad, or steamed jasmine rice (if not low-carb) for a more filling meal.

Make Ahead and Storage

Storing Leftovers

Cool completely before storing in airtight containers. Refrigerate for up to 4 days. Store zucchini noodles separately for best texture.

Freezing

This soup freezes well without the zucchini noodles. Freeze in portions for up to 3 months, then reheat and add fresh zucchini noodles before serving.

Reheating

Reheat gently on the stovetop over medium heat. If needed, add a splash of chicken broth or coconut milk to loosen the broth.

FAQs

1. Can I use green or yellow curry paste instead of red?

Yes, though it will change the flavor. Red curry is the most balanced, but other types work well too.

2. Are makrut lime leaves necessary?

They add authentic citrus notes, but you can substitute with lime zest if needed.

3. Can I use leftover cooked chicken?

Yes, add it during the last few minutes of cooking to warm through without overcooking.

4. Is this soup spicy?

It has mild to medium heat, depending on the curry paste. Adjust to your spice preference.

5. Can I make it vegetarian?

Yes! Replace chicken with tofu or chickpeas and use vegetable broth.

6. How do I keep the zucchini noodles from getting soggy?

Add them just before serving or store them separately from the soup.

7. What can I use instead of coconut aminos?

You can substitute with soy sauce or tamari if gluten-free.

8. Can I use canned chicken?

It’s not ideal for flavor or texture, but it will work in a pinch—add it at the end.

9. Can I make this in an Instant Pot?

Yes, sauté ingredients first, then pressure cook for 8 minutes and quick release. Stir in lime juice afterward.

10. What can I serve with this soup?

It pairs well with rice, spring rolls, Thai salad, or simply on its own with extra lime wedges.

Conclusion

Easy Thai Curry Chicken Soup is everything you want in a quick, nourishing meal—warming, flavorful, and packed with good-for-you ingredients. Whether you’re fighting off a cold, warming up after a long day, or just craving something cozy with a kick, this recipe checks all the boxes. It’s fast, flexible, and full of bold Thai flavors that bring comfort and satisfaction with every spoonful. Give it a try and it might just earn a permanent spot in your weekly meal rotation.

Print