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Home » Spicy Thai Curry Chicken Soup

Spicy Thai Curry Chicken Soup

by Mike Hultquist · Jan 10, 2018 · 15 Comments

Jump to 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.

YES!!

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.

How to Make This Spicy Thai Curry Soup - The Recipe Method

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, curry powder, 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!

Try Some of My Other Popular Soup Recipes

  • Zesty Chicken & Tortellini Soup
  • 30-Minute Sweet Potato Soup
  • Cheesy Guajillo-Potato Soup
  • Sweet Pepper-Sweet Corn Chowder
  • Khao Soi - Northern Thai Coconut Curry Soup
  • Coconut Curry with Chicken
  • Khao Soi (Northern Thai Coconut Curry Soup)

You Also Might Like These Recipes

  • Drunken Noodles (Pad Kee Mao)
  • Chili-Garlic Shrimp with Thai Lime Rice
  • Thai Chicken Wings with Chili-Peanut Sauce
  • Tom Yum Soup
  • Thai Panang Curry
  • Yellow Curry Paste
  • Sambal Oelek
  • Homemade Sriracha Hot Sauce

Spicy Thai Curry Chicken Soup – Recipe

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.

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Spicy Thai Curry Chicken Soup

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.
Save Recipe Saved!
Course: Soup
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 717kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
5 from 2 votes
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Ingredients

  • 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

Instructions

  • 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.

Nutrition Information

Calories: 717kcal   Carbohydrates: 56g   Protein: 28g   Fat: 43g   Saturated Fat: 25g   Cholesterol: 58mg   Sodium: 339mg   Potassium: 825mg   Fiber: 4g   Sugar: 9g   Vitamin A: 565IU   Vitamin C: 43.7mg   Calcium: 60mg   Iron: 4mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

 

Categories: Curry Tags: Chili Pepper Madness, chili pepper recipe, jalapeno pepper, lighter fare and low calorie, thai

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    Recipe Rating




  1. Wanda in Bangkok says

    June 16, 2022 at 7:40 pm

    5 stars
    Big Mike, I'm sorry but this dish will taste much better if you leave out the rice and add a good dollop of thin rice noodles just before serving. The dish is popular and we have it at home frequently. It has several names but the best-known and very rude name is kway teow kaek.

    Reply
    • Mike Hultquist says

      June 17, 2022 at 6:00 am

      Go for it, Wanda!

      Reply
  2. Naila says

    December 08, 2021 at 10:50 am

    5 stars
    This is one of the best Thai soup recipes I've found. I'm obsessed with it. My parents came for dinner and both loved it too. Going into our normal rotation of meals!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 08, 2021 at 12:22 pm

      Awesome! Glad you enjoyed it, Naila. I love to hear. Thanks for taking the time to share. I need to make this again and take a better photo! Haha.

      Reply
  3. Naila says

    December 03, 2021 at 10:52 am

    For the rice - is it 1 cup dry - then prepared, or 1 cup of already prepared rice?

    Thanks! Excited to try this.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 03, 2021 at 2:14 pm

      Naila, it is 1 cup dried (2 cups cooked rice). Let me know how it turns out for you. Enjoy!

      Reply
  4. Kate says

    January 19, 2019 at 9:08 am

    Can you substitute something for the finger pepper?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 19, 2019 at 12:09 pm

      Kate, cayenne is a good substitute, though you can use serrano as well, or jalapeno peppers for a bit lower heat. Jalapenos are typically easier to find. Let me know how it turns out for you!

      Reply
  5. Lee says

    May 09, 2018 at 6:14 pm

    Am preparing soups to take on our boat for the summer. Can this be frozen?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 09, 2018 at 10:29 pm

      Lee, yes, absolutely. This soup can be frozen. Let me know how it turns out!

      Reply
  6. Dave says

    January 14, 2018 at 4:12 am

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

    Reply
  7. John says

    January 11, 2018 at 11:47 pm

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

    Reply
  8. Matt says

    January 11, 2018 at 6:41 pm

    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.

    Reply
  9. Noel says

    January 11, 2018 at 12:33 am

    Thanks Mike - sure going to try this.

    Chers

    Reply
  10. John says

    January 10, 2018 at 5:42 pm

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

    John

    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.

    Reply

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