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.
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.
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.
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
- Chili-Garlic Shrimp with Thai Lime Rice
- Thai Chicken Wings with Chili-Peanut Sauce
- Yellow Curry Paste
- Sambal Oelek
- Homemade Sriracha Hot Sauce
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.
- 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.