Spicy Thai Curry Chicken Soup is incredibly easy to make and loaded with spices that'll really make your mouth water! Ingredients like chicken, rice, coconut milk, and a medley of seasonings like curry powder and ginger powder make this soup a step above the others.
Spicy Thai Curry Chicken Soup
I love a good bowl of soup any time of year. Sure, they're most popular in the winter, but I can't help myself from craving a bowl of my favorite soups year-round! This is especially true for 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.
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.
How to Make Spicy Thai Curry Chicken Soup
Cook the veggies. Heat a pan over medium heat. Add olive oil, then toss in the onion, celery, and chili peppers. Cook for about 6-7 minutes, until everything is all softened and begin to brown. Add garlic and cook for 1 more minute.
Make it flavorful. Add the chicken, red chile paste, curry, cumin, ginger and cayenne. Stir and cook about 2 minutes to heat through.
Pour in the liquids. Stir in the coconut milk, chicken stock and bay leaves. Stir. Heat to a slight boil then reduce heat and simmer 20 minutes.
Add rice. Stir in the prepared rice and cook another 5 minutes. Remove the bay leaves and discard.
Serve and enjoy! Serve the Thai soup in bowls and top with freshly squeezed lime juice and parsley.
Recipe Tips & Notes
- Use already cooked chicken. This is a great recipe for using up any leftover chicken you may have on hand! You can also grab a rotisserie chicken from the grocery store that's already cooked and ready to go.
- Don't skip the lime juice. It's the best garnish! It introduces a fresh pop of citrus that brightens the entire bowl. You will thank me for this.
- You can make it "skinnier." Trying to cut down on calories? Use low-fat coconut milk instead of regular.
Once your Thai curry soup has cooled to room temperature, you can store it in an airtight container in the fridge for about 3-4 days. Warm it up in the microwave in 30 second intervals, stirring each time it stops, until it's hot enough for your liking.
For even better results, pour it back into a pot and stir over medium-low heat until warmed through.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
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
- Heat a large pan or wok to medium heat. Add olive oil and heat.
- Add onion, celery and chili peppers. Cook about 6-7 minutes, until they are all softened and begin to brown.
- Add garlic and cookanother minute.
- Add chicken, red chile paste, curry, cumin, ginger and cayenne. Stir and cook about 2 minutes to heat through.
- Add coconut milk, chicken stock and bay leaves. Stir. Heat to a slight boil then reduce heat and simmer 20 minutes.
- Stir in prepared rice and cook another 5 minutes. Remove bay leaves.
- Serve into bowls and top with freshly squeezed lime juice and parsley.