Soups And Stews

Thai Chicken Curry Soup

A homemade Thai chicken curry soup that will satisfy your take-out cravings! Tender chicken, creamy potatoes, and veggies soak up the sweet and spicy coconut milk. This soul-warming, vibrant soup is healthy comfort food that is surprisingly easy to read in 30 minutes.!

Without a doubt, curry soup, any which way, is what I order at Thai restaurants. It’s my absolute favorite. Quite frankly, I’m not sure why I never tried to make it at home… I’m constantly recreating restaurant recipes!

I’m pretty sure I thought it wouldn’t turn out as tasty. Well, I’m here to share that I nailed it …after a few attempts.

And if you like a more traditional version, this curry is for you! It’s authentic and definitely restaurant-worthy.

However, for ease and simplicity, I chose to leave out a few traditional ingredients, such as fish sauce and lemon grass, and ginger, but still find this soup is outstanding without them.

Although I will say, it’s a must to use good quality coconut milk and curry paste. The rest is versatile and adaptable to whatever protein and veggies you have on hand. Traditionally, it’s carrots, potatoes, and onions, but I added broccoli for an extra veggie.

The broth is so warm and comforting…I could slurp it all day! And all the veggies and chicken soak it up, so every bite is an explosion of flavors and textures. Are you drooling yet?

Ingredients, Notes And Substitutions

Chicken breasts ~ YES! 👆It missed the photo shoot😀. Thinly sliced is traditional, but you can cube or dice it. I have used a rotisserie chicken as a time-saving option, and thats also delicious. You could substitute shrimp, pork, and tofu or omit them altogether for a vegetarian version.

Yellow curry paste ~ contains spices that give the dish sweet and spicy flavors. Make sure to find a brand that is made in Thailand; it will have the most flavor. Yellow curry powder can be substituted, but I don’t recommend it- it won’t give you the same classic taste. I buy mine online as I can never find it at my local stores.

Veggies ~ traditionally, carrots, onions, and potatoes are added. However, I have had curries with red or yellow peppers. I added broccoli to this recipe.

Coconut milk ~ from a can, not a carton. Full-fat or lite coconut milk can be used. I found the perfect creaminess is to use total fat and add in a small amount of chicken stock to lighten it up without being too thin.

Rice ~ You have options! Brown jasmine rice and Thai sticky rice, which you can find precooked in most local markets, will make this dish even more authentic! Farro is delicious for a healthier option, or brown or white rice noodles are yummy.

Garnishes ~ cilantro, green onions, basil or chili oil, lime wedges

Yellow Curry Vs Red Curry

While both red and yellow curry pastes share some common ingredients, the primary distinction lies in the chilies used and the overall spice profile. Red curry paste brings the heat, while yellow curry paste offers a milder, more nuanced experience.

I have swapped red curry for this curry soup Im sharing today, so it’s whether you’re in the mood for a fiery kick or a gentle warmth!

Yellow Curry Paste:

Yellow Turmeric: The key player, giving the paste its vibrant yellow hue.

Coriander Seeds: Adding a citrusy note.

Cumin: For warmth and depth.

Shallots: Providing sweetness.

Galangal or Ginger: Adding warmth.

Garlic: For that aromatic kick.

Lemongrass: Offering a citrusy and earthy flavor.

Kaffir Lime Peel: Enhancing the aroma.

Red Curry:

Chilies: The star of the show, red curry paste gets its vibrant color from red chilies. These can range from mild to fiery, giving you control over the heat level.

Garlic: For that aromatic punch.

Shallots: Adding a hint of sweetness.

Galangal or Ginger: Providing warmth and depth.

Lemongrass: Infusing a citrusy and earthy flavor.

Kaffir Lime Peel: Elevating the fragrance.

Coriander Seeds: Adding a citrusy and slightly sweet note.

Cumin: Bringing in a warm, earthy undertone.

Peppercorns: Adding a touch of heat.

Tips For Making Delicious Curry Soup

  • Cut all the veggies so they are similar in size. The smaller, the faster they will cook, and ensures everything cooks evenly.The magical part about this soup is the short cooking process for huge flavor!
  • Pre-cook the broccoli. If you add it along with the other veggies, it looses it’s vibrant green color. I toss the broccoli in a bowl with a little water, cover with plastic wrap and pop it in the microwave to steam for a few minutes until just fork tender.
  • Use curry paste, not curry powder. Curry paste contains all the delicious spices that will give this dish it’s authentic taste. You may have to order online, unless you have an Asian market near you.

Lets Make Thai Chicken Curry Soup!

  1. Start by mixing the cornstarch and the 1/3 cup chicken stock. Stir until dissolved. This is a thickener, also known as a “slurry.” Set aside.
  2. Heat coconut oil over medium heat in a medium pot or dutch oven. Add the chicken, and cook until it is just cooked through. Add the potatoes, carrots and onions and sauté for about 5 minutes ,then add the garlic and cook for another minute.
  3. Add the curry paste and lime juice, and give it a stir. Now, stir in the coconut milk and chicken stock/cornstarch mixture.
  4. Turn the heat to low, add the broccoli, cover and simmer until thickened, and the potatoes are soft and tender Ladle the soup into bowls and garnish with fresh cilantro, green onions, or basil. My favorite is to drizzle hot chili oil for a spicy kick!

Other Soups And Stews You May Love To Try

Roasted Butternut Squash & White Bean Soup

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Creamy Chicken & Dumpling Soup Cozy and comforting

Healthy Turkey Chili Rich and filling and made in the crockpot

Cauliflower Sausage Soup Taste like potato soup!

Creamy Tomato Basil Bisque Soup

Slow Cooker French Onion Soup Easy and delicious

Thai Coconut Pumpkin Soup With dumplings- yum!

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Thai Chicken Curry Soup


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  • Author: Teri Wallingford
  • Total Time: 30 minutes
  • Yield: 2 1x

Description

A homemade Thai chicken curry soup that will satisfy your take-out cravings! Tender chicken, creamy potatoes, and veggies soak up the sweet and spicy coconut milk. This soul-warming, vibrant soup is healthy comfort food that is surprisingly easy to read in 30 minutes.!


Ingredients

Units Scale

For the Thai chicken curry soup

  • 1 large chicken breast ( or 2 thighs) cut into thin uniform pieces
  • 1 tablespoon coconut oil, or olive oil
  • 4 baby yellow potatoes diced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup diced carrots
  • 1/2 cup diced onion
  • 2 cloves garlic, minced. (or the store-bought garlic paste works great too)
  • 1/21 cup broccoli chopped into small florets. *See Note Below on pre-cooking
  • 23 teaspoons yellow curry paste. You can always add more at the end for your taste preference.
  • 2 teaspoons fresh lime juice
  • 113.5 ounce can coconut milk. Full fat or lite. Do not use coconut milk from the carton
  • 1/3 cup chicken stock or broth
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1 cup cooked white or brown jasmine rice. Or Thai noodles such as pad Thai.
  • Garnishes. cilantro, basil, green onion, hot chili oil


Instructions

For the Thai chicken curry soup

  1. Start by mixing the cornstarch and the 1/3 cup chicken stock. Stir until dissolved. This is a thickener, also known as a “slurry.” Set aside.
  2. Heat coconut oil over medium heat in a  pot or dutch oven. Add the chicken, and saute  until just cooked through. Remove and place on a plate, you’ll add it back in at the end.
  3. To the same pot, (you may need to add a touch more oil) add the potatoes, carrots and onions, salt, pepper and sauté for about 5 minutes or until they soften slightly, then add the garlic and cook for another minute.
  4. Add the curry paste, sugar, and lime juice, and give it a stir.
  5. Now, stir in the coconut milk and chicken stock/cornstarch mixture. Turn the heat to low, add the broccoli, and simmer until thickened. Taste for seasonings. 
  6. Ladle the soup into bowls and garnish with fresh cilantro, green onions, or basil. My favorite is to drizzle hot chili oil for a spicy kick!

Notes

  • Cut all the veggies so they are similar in size. The smaller, the faster they cook, ensuring everything cooks evenly. The magical part about this soup is the short cooking process for a huge flavor!
  • * Pre-cook the broccoli. It loses its vibrant green color if you add it along with the other veggies. I toss the broccoli in a bowl with a bit of water, cover it with plastic wrap, and pop it in the microwave to steam for a few minutes until just fork tender.
  • Use curry paste, not curry powder. Curry paste contains all the delicious spices that will give this dish its authentic taste. You may have to order online unless you have an Asian market near you.
  • Mix and match the veggies, such as red or yellow peppers, mushrooms, bamboo shoots, baby corn, or snow peas.
  • Prep Time: 10
  • Cook Time: 20 Minutes
  • Category: Soup
  • Method: Stove top
  • Cuisine: Thai Inspired

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