Go Back
+ servings
Print Recipe
5 from 2 votes

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Cuisine: Thai
Servings: 4
Calories: 717kcal


  • 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.


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