Chili Pepper Madness

January 10, 2018

Spicy Thai Curry Chicken Soup

Spicy Thai Curry Chicken Soup – Recipe Spicy Thai Curry Chicken Soup – Recipe

This easy-to-make Thai soup recipe has plenty of spice to warm the bones, and it will fill you up with plenty of chicken, coconut milk, rice and lots of seasoning.

I love a good soup. Don't you? I know it's winter and some of us in the U.S. are feeling the cold, so a nice bowl of warming soup is definitely welcomed about now, but truly, soup is good any time of year.

Particularly a good Thai soup. Thai soups aren't usually thick and heavy. They're brothier, typically, filled with all sorts of goodness, tasty morsels floating in your bowl, just waiting to be scooped up with your spoon.

Like this particular soup - Spicy Thai Curry Chicken Soup.


Spicy Thai Curry Chicken Soup – Recipe

Look at this gorgeous, gorgeous soup. Placing the photo here, I want to dive back into it. Too bad I already ate it! I could really go for another bowl right now.

Seriously, there is something magical about the combination of coconut milk, chicken broth and Thai curry paste that comes together in a bowl of soup. It's a beautiful trinity right there. Add in your spicy chili peppers and blend of seasonings and you transcend! Your taste buds will find themselves in heaven. 

Want to make some for yourself? So do I! Extra chili peppers for me, please.

Spicy Thai Curry Chicken Soup – Recipe

This particular recipe is quite easy to make. It's really just a bit of cooking, then more waiting while the soup simmers. It calls for 2 cups of cooked chicken, so leftover chicken would be right at home with this recipe. Of course you can easily use canned cooked chicken which will save you some time in the kitchen, though it doesn't take long to season and cook up a chicken breast.

In a nutshell, you'll cook up your chopped veggies in a large pan. I use a wok that I received a few Christmases ago. I love the thing. It makes recipes like these super easy, and slow cooks like me LOVE easy. Toss in a few extra chili peppers if you want it EXTRA spicy. I know you want to.

Toss in your chicken, Thai curry paste, and seasonings. You'll want to cook the chili paste a bit to bring out the flavors. Next, add the coconut milk and chicken broth and simmer the whole thing about 20 minutes or so to let the flavors develop. You can go longer if you'd like, but 20 minutes it totally fine. You'll get some great flavor at this point.

Add in your prepared rice and cook it a bit more, then serve it in bowls. Key step - squeeze a bit of fresh lime juice over the top. It introduces a fresh pop of citrus that brightens the entire bowl. You will thank me for this.

You should get 4 filling bowls from this recipe, about 535 calories per bowl. If you're looking to cut even MORE calories, consider using low fat coconut milk. It will knock each bowl down to about 350 calories each. Not a bad way to start off the new year!

I hope you enjoy the soup! Let me know if you make it. I'd love to hear! -- Mike H.

Spicy Thai Curry Chicken Soup – Recipe

Spicy Thai Curry Chicken Soup – Recipe


  • 2 tablespoon olive oil
  • 1 large white onion, chopped
  • 1 celery stalk, chopped
  • 1 jalapeno pepper, chopped
  • 2 red fingerling peppers, chopped
  • 3 cloves garlic, chopped
  • 2 cups cooked chicken, chopped
  • 1 tablespoon Thai curry chile paste
  • 1 teaspoon curry powder
  • ½ teaspoon cumin
  • 1 teaspoon ginger powder
  • 1 teaspoon cayenne powder
  • 1 can coconut milk (14 ounces)
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 cup white rice, prepared and set aside
  • Fresh cut limes for serving
  • Chopped parsley for serving

Cooking Directions

  1. Heat a large pan or wok to medium heat. Add olive oil and heat.
  2. Add onion, celery and chili peppers. Cook about 6-7 minutes, until they are all softened and begin to brown.
  3. Add garlic and cook another minute.
  4. Add chicken, red chile paste, curry, cumin, ginger and cayenne. Stir and cook about 2 minutes to heat through.
  5. Add coconut milk, chicken stock and bay leaves. Stir. Heat to a slight boil then reduce heat and simmer 20 minutes.
  6. Stir in prepared rice and cook another 5 minutes. Remove bay leaves.
  7. Serve into bowls and top with freshly squeezed lime juice and parsley.

Makes 4 bowls.

Spicy Thai Curry Chicken Soup - Recipe

Don't Stop Here! How About Some More Chili Pepper Recipes and Info?

More in this category: « Spicy Sausage Soup


  • Comment Link Dave January 14, 2018 posted by Dave

    I will try this using Habaneros, Poblanos, and Hungarian Peppers all of which have great taste

  • Comment Link John January 11, 2018 posted by John

    I made this recipe 2 nights ago. It is awesome and definitely in the rotation! 5 stars.

  • Comment Link Matt January 11, 2018 posted by Matt

    When do you add in the potato?

    REPLY: Matt, there are no potatoes in this recipe. Perhaps you were referring to the fingerling PEPPERS? -- Mike from Chili Pepper Madness.

  • Comment Link Noel January 11, 2018 posted by Noel

    Thanks Mike - sure going to try this.


  • Comment Link John January 10, 2018 posted by John

    Looks great! What would be a good substitute for the fingerling peppers if the grocery store does not have them?


    REPLY: John, you can try cayenne peppers, Thai peppers if you can find them, or go with serranos, which are usually easiest to find. -- Mike from Chili Pepper Madness.

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US



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