Thai Chicken Curry Soup

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This one-pot Thai Chicken Curry Soup features seared chicken in a creamy coconut red curry broth with mushrooms, kale, bell peppers, and rice noodles, topped with lime and peanuts. It's the ultimate weeknight comfort food - healthier than takeout and packed with authentic Thai flavors!

 

30-Minute Thai Chicken Coconut Curry Soup

This Thai-inspired coconut curry soup is loaded with tender chicken, shiitake mushrooms, red bell pepper, and your favorite greens (kale, bok choy, or spinach). I serve it over gluten-free rice noodles (or mung bean vermicelli) and top it with peanuts, fresh lime, and herbs. It's a super flexible recipe: you can use leftover cooked chicken, cook the chicken in the broth, or use rotisserie chicken.

I love making this chicken curry soup year-round - it's cozy enough for fall/winter comfort food, and it's bright with lime and basil, so it still works in spring. And if you're looking for more Thai-inspired recipes, don't miss my Thai Coconut Curry Salmon, my super popular Thai Shrimp Soup, and Thai Chicken Meatballs.

Ingredients and Substitutions

• Chicken breasts: I use boneless skinless for quick cooking and lean protein; sub thighs for juicier, fattier bite if you prefer darker meat. You can also use leftover cooked chicken or rotisserie chicken.
• Thai red curry paste: It's a staple of Thai cooking, and I use my favorite brand - Thai Kitchen. It's very mild, which means most people will be able to eat this Thai coconut chicken soup, as it's not overly spicy.
• Coconut milk: I used full-fat unsweetened coconut milk. Not only is it essential for creaminess, it also makes this Thai soup dairy-free. You can use lite coconut milk but the soup will be thinner.
• Peanut butter: It thickens and adds authentic Thai peanut flair (think satay), blending seamlessly here. I whisk in smooth, natural PB for a no-grit texture.
• Fish sauce is another staple ingredient of Thai cooking; it adds saltiness and that deep umami flavor. Swap: more soy/tamari if fish sauce isn't an option; or use vegan fish sauce.
• Noodles: Use rice noodles or Mung bean vermicelli.
• Veggies (bell pepper, shiitake, kale): You can also use yellow/orange bell pepper or thin-sliced carrots/snap peas. Swap shiitake mushrooms with cremini, portobello, oyster, or enoki. You can use bok choy, Swiss chard, or spinach instead of kale.
• Note: The photo below shows all the ingredients you need (labeled!). Also, you will find the complete ingredient list (with amounts) and the recipe instructions at the bottom of this post.

How to Serve Thai Chicken Soup

• Classic bowl: Add cooked rice noodles or mung bean vermicelli to the bowl, ladle hot Thai coconut chicken soup over, and top with basil, scallions, peanuts, and lime.
• Rice side: Serve the broth over steamed jasmine rice for a heartier bowl. You can also make my cilantro-lime black bean rice.
• Traditional toppings: Add a handful of bean sprouts or a sprinkle of fried shallots for texture. Top with extra peanuts, scallions, lime wedges, and fresh herbs (like Thai basil or cilantro).
• Salad: Serve with my crunchy Asian salad or seaweed salad.

My Top 2 Budget-Friendly Tips

• Swap chicken breasts for thighs or canned chickpeas to cut protein costs without skimping on flavor.
• Buy cheaper veggies: Use affordable cremini or baby bella mushrooms instead of shiitake and use frozen spinach over fresh kale - that can save up to 30% on veggies.

My Top 3 Cooking Tips

• Whisk peanut butter smoothly: Warm it slightly first, then whisk it gradually into the broth to avoid clumps and create that restaurant-quality velvety texture.
• Add veggies late: Toss in bell peppers and kale last to keep their crunch and color - overcooking turns them mushy, ruining the fresh contrast.
• Balance flavors at the end: Taste after lime; I always add extra fish sauce for umami - adjusting post-simmer ensures it's not too sweet or bland.

More Thai Recipes

• Thai Shrimp Soup
• Thai Chicken Meatballs
• Thai Duck Curry
• Thai Basil Beef
• Thai Coconut Curry Salmon
• Banana Coconut Curry Shrimp

If you made this Thai chicken soup or have any questions, I would love to hear from you in the comments below.

How to Make Thai Chicken Soup (Step-by-Step Photos & Tips)

• Cook noodles: Boil mung bean vermicelli 3-4 minutes until al dente. Drain, toss with a few drops of oil (to prevent clumping); set aside. (Tip: Keep noodles separate from broth for the best leftovers.)
• Sear chicken: Season with salt, pepper, paprika. Heat oil in a Dutch oven (med-high); sear 6-8 minutes until browned. Transfer to a plate. (Tip: Use a wide pot and avoid crowding for better browning.)

• Cook onion, ginger, garlic, and curry paste: Reduce to medium. Add onion with a splash of broth to deglaze; sauté 2-3 minutes. Stir in ginger/garlic 30 seconds, then curry paste 1-2 minutes.

• Make coconut broth: Whisk in broth and coconut milk until red curry paste dissolves. Whisk in peanut butter until smooth.
• Add mushrooms, fish sauce, soy, and brown sugar. Return chicken (and juices). (Tip: For a silky emulsion, whisk PB with a ladle of hot broth first; keep the heat gentle after adding coconut milk to prevent splitting.)

• Simmer the chicken & add veggies: Gently simmer 8-10 minutes until chicken is cooked. Add bell pepper and kale/spinach; simmer 3-4 minutes until tender-bright. (Tip: Add greens at the end to keep color; slice peppers thin for crisp-tender texture.)
• Final touches: Off heat, stir in lime juice. Adjust seasonings: add more fish sauce for salt, more lime for acidity, a pinch of sugar for balance.

• Serve: Divide drained, cooked noodles between bowls. Ladle soup over top; garnish with Thai basil, scallions, peanuts, and (optional) chili oil.