Thai Red Curry Chicken Soup Recipe
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This Thai red curry chicken soup with vegetables is a simple one-pot dinner with bold flavor in a light broth. Made for busy weekdays, chilly evenings, or when you crave something spicy yet comforting.
About this spicy chicken soup
We’re deep into winter, which makes it the best time for a warm soup with Thai flavors. If you like red curry, this soup is an easy way to turn those flavors into a comforting bowl.
The soup starts the same way you would begin a curry, by frying the red curry paste in oil until fragrant. From there, garlic and ginger are added to build flavor, followed by vegetables, broth, seasonings, and chicken, letting everything simmer together until cooked through.
There’s no coconut milk in this recipe, which keeps the broth clear and allows the heat of the red curry paste to come through.
If you prefer a milder bowl, you can stir in a little coconut milk at the end of cooking to soften the spice without turning it into a full curry.
If you like these flavors, you might also enjoy my red curry noodle soup or green curry noodle soup.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
✱ You can find everything you need at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Chicken – Use chicken breast for a lean, clean-tasting soup, or skinless chicken thighs if you want a bit more richness and tenderness.
- Water – Keeps the soup light and broth-focused rather than thick like a regular coconut milk curry.
- Red curry paste – Brings heat, color, and depth. Use my homemade red curry paste or a store-bought alternative like Mae Ploy.
- Oil – For frying the curry paste. Use a neutral oil like canola or vegetable oil.
- Garlic – Adds savory depth.
- Ginger – Gives the soup warmth and freshness.
- Bouillon cube – Boosts savoriness and flavor; use chicken-flavored for the best match.
- Fish sauce – A salty, fermented seasoning made from anchovies that adds umami. I use Megachef.
- Sugar – Just a small amount to balance the saltiness and spice, not to make the soup sweet.
- Ground pepper – Adds gentle heat and aroma.
- Vegetables – I use a mix of carrots, bell peppers, enoki mushrooms, Chinese cabbage, and onions.
How to make red curry soup
Step 1: Prepare the ingredients. Slice the chicken breast thinly. Prepare all vegetables: slice the onion, carrot, bell pepper, mushrooms, and roughly chop the Chinese cabbage. Mince the garlic and ginger.
Step 2: Sauté the curry paste.
Heat the oil in a pot over medium heat. Add the red curry paste and stir-fry for about 30 seconds until fragrant.
Step 3: Add aromatics. Add the minced garlic and ginger. Cook briefly until fragrant, about 30 seconds, making sure they don’t burn.
Step 4: Add hard vegetables. Add the onion, carrot, and bell pepper. Stir-fry until slightly softened and coated in the curry paste.
Step 5: Add the broth. Pour in the water and add the chicken bouillon cube. Season with fish sauce, sugar, and pepper. Stir until dissolved and bring to a gentle boil.
Step 6: Cook the chicken. Add the sliced chicken and simmer for 3–4 minutes, until the chicken is just cooked through.
Step 7: Add mushrooms and cabbage. Add the mushrooms and Chinese cabbage. Simmer just until the cabbage wilts and the mushrooms are tender. Enjoy!
Recipe variations
- Proteins: Chicken works well, but pork, beef, shrimp, or firm tofu for a vegetarian version can be used too.
- Vegetables: Bamboo shoots, zucchini, or leafy greens all work.
- Curry paste: Use yellow curry paste for a milder soup or green curry paste for a different spicy flavor.
- Add noodles: Rice noodles, egg noodles, or glass noodles turn this soup into a filling meal.
- Garnishes: Thai basil, cilantro, lime juice, or fresh chilies.
Storage & reheating
- Refrigerate: Let leftovers completely, then store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the curry soup for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally.
Frequently asked questions
Is this a spicy soup?
It’s medium spicy, depending on the curry paste and how much you use. You can easily adjust the heat up or down.
Can I add coconut milk?
Yes, you can add coconut milk for richness, but avoid boiling it once added.
Should I cook noodles in the soup?
It’s better to cook noodles separately and add them when serving.
Thai Red Curry Chicken Soup Recipe
Equipment
- Measuring cups and spoons
- Cutting board & knife
- large pot
- ladle
Ingredients
- 1 tbsp oil
- 1 tbsp red curry paste
- 4 cloves garlic, minced
- ½ tbsp ginger, minced
- 1 onion, sliced
- ½ carrot, finely sliced
- 1 bell pepper, sliced into bite-sized pieces
- 4 cups water
- 1 chicken bouillon cube
- ½ tbsp fish sauce
- 1 tsp sugar
- ground pepper, to taste
- 1 large chicken breast, sliced
- ½ cup mushrooms, use any type you have
- a handful of Chinese cabbage, roughly chopped
Instructions
- Prep ingredients: Thinly slice the chicken. Slice the onion, carrot, bell pepper, and mushrooms. Roughly chop the Chinese cabbage. Mince the garlic and ginger.
- Cook curry paste: Heat oil in a pot over medium heat. Add red curry paste and stir-fry for about 30 seconds until fragrant.
- Add aromatics: Add garlic and ginger and cook briefly, about 30 seconds, stirring so they don’t burn.
- Add vegetables: Add onion, carrot, and bell pepper. Stir-fry until slightly softened.
- Add broth: Pour in water and add the chicken bouillon cube. Season with fish sauce, sugar, and pepper. Stir until dissolved and bring to a gentle boil.
- Cook chicken: Add the chicken and simmer for 3–4 minutes, until just cooked through.
- Finish: Add mushrooms and Chinese cabbage. Simmer until the cabbage wilts and mushrooms are tender. Serve hot.
Notes
- Use the nutrition card in this recipe as a guideline.