Thai Red Curry Coconut Chicken Soup – A Delicious Cuisine

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Transport yourself to the vibrant streets of Thailand with our Thai Chicken Red Curry Coconut Soup, a harmonious blend of spicy, sweet, and savory flavors. Succulent pieces of chicken are simmered in a rich and creamy coconut milk broth, infused with aromatic red curry paste, fragrant lemongrass, and zesty lime leaves. The addition of fresh vegetables adds a delightful crunch, while the sprinkling of cilantro and basil brings a burst of freshness. It’s a tantalizing taste adventure that will leave your palate singing with joy!

Immerse yourself in a flavorful journey with our Thai Chicken Red Curry Coconut Soup. This culinary delight, hailing from the vibrant streets of Thailand, promises a multi-sensory dining experience.

It elegantly intertwines rich coconut cream, tender chicken morsels, and fiery red curry into a harmony of taste that resonates on your palate. Enjoy this delicious Thai red curry coconut chicken soup recipe.

Thai Red Curry Coconut Chicken Soup

This vibrant dish, adored by food enthusiasts globally, is a true reflection of Thailand’s culinary richness. The marriage of flavors within each spoonful showcases the profound depth of Thai cuisine.

From the subtly sweet notes of coconut milk to the fiery punch of red curry, and the savory tenderness of the chicken, this dish is a tapestry of Thailand’s robust flavor profile.

This dish is not just a soup but a cultural exploration, providing insight into Thailand’s culinary artistry. Our thorough guide will take you through the process, revealing all the insider tips to recreate this authentic dish in your kitchen. Time to embark on this compelling journey!

What Is Thai Red Chicken Curry Coconut Soup?

There may be a typo in your question. If you’re referring to Thai Chicken Red Curry Coconut Soup, it is a popular dish in Thai cuisine. This flavorful soup combines rich and creamy coconut milk with aromatic Thai red curry paste, creating a savory and mildly spicy base.

Tender chunks of chicken are usually added, along with vegetables such as bamboo shoots or bell peppers, depending on the variation of the recipe.

The soup is typically garnished with fresh Thai basil leaves and a squeeze of lime juice just before serving, enhancing its bright, zesty flavors. Some versions might include kaffir lime leaves and lemongrass during cooking to infuse the soup with even more traditional Thai aromatics.

It’s a warm, comforting dish, often served with steamed rice, and is cherished for its perfect balance of spicy, sweet, and sour flavors.

Thai Red Curry Coconut Chicken Soup

Can You Vary The Recipe With Other Ingredients?

  • Proteins While chicken is traditional, you can easily substitute it with other proteins. Tofu or tempeh can be used for a vegetarian or vegan version. For pescatarians, shrimp or fish are great alternatives. You could also use beef or pork if you prefer.
  •  Curry Paste You could experiment with green or yellow curry paste instead of red for a different flavor profile.
  • Spiciness If you’re sensitive to heat, reduce the curry paste, or add more coconut milk to mellow the spiciness. Conversely, add more curry paste or some fresh chopped chilies if you love spicy food.
  • Accompaniments While traditionally served with steamed rice, you could also fill the soup with noodles for a Thai-inspired noodle soup.
Thai Red Curry Coconut Chicken Soup

Recipe Directions 

  1. In a large skillet or pot, heat some oil over medium heat. Add the chicken breast halves and cook until they are browned on both sides and cooked through. Remove them from the skillet and set them aside.
  2. Add coconut milk and Thai red curry paste to the same skillet. Stir well to combine and let it simmer for a couple of minutes.
  3. Add the chicken stock, ginger slices, and crushed lemongrass to the skillet. Stir to mix everything. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
  4. While the curry simmers, slice the cooked chicken breasts into thin strips or bite-sized pieces.
  5. After the curry has simmered, remove the ginger slices and lemongrass pieces from the skillet. Stir in the lime juice, adjusting the amount to taste.
Thai Red Curry Coconut Chicken Soup

Variations, Add-Ons, And Toppings

Variations And Add-Ons

  • Proteins: Besides chicken, you can use beef, pork, shrimp, tofu, or tempeh as alternatives.
  • Noodles: Add cooked rice or egg noodles to the soup for a heartier meal.
  • Curry Paste: Experiment with different curry pastes, such as green or yellow, for a change in flavor.
  • Spices: Use more or less curry paste to adjust the heat, or add additional spices like turmeric or cumin for a different flavor profile.


  • Herbs: Fresh Thai basil, cilantro, or mint can be sprinkled on top just before serving to add freshness and aroma.
  • Lime Wedges: A squeeze of lime juice over the soup can enhance the flavors and provide a refreshing tang.
  • Chilies: Freshly chopped bird’s eye chilies or dried chili flakes can be added for extra heat.
  • Fried Garlic or Onions: These add a delicious crunch and extra depth of flavor.
  • Sprouts or Microgreens can add a nice, fresh crunch and a touch of elegance to your soup.
Thai Red Curry Coconut Chicken Soup

Can I Make Soup In A Slow Cooker Or Instant Pot? 

Slow Cooker

Slow cookers are great for developing flavors over a longer period. Add your ingredients (except for the coconut milk and any delicate vegetables or herbs), set it on low, and let it cook for 6-8 hours.

This slow cooking process makes the chicken tender, and the flavors meld together. Add the coconut milk and delicate ingredients like bell peppers or Thai basil about half an hour before serving to maintain their fresh taste and vibrant color.

Instant Pot

This pressure cooker is a time-saver. Like the slow cooker, you’ll start by adding most of your ingredients (except for the coconut milk and delicate ingredients). Seal the Instant Pot and set it on high pressure for about 15 minutes. After a quick release, stir in your coconut milk and any vegetables or herbs you want to remain crisp, and let the residual heat cook them.

Thai Red Curry Coconut Chicken Soup

Can I Use Store-Bought Broth, Or Should I Make My Own ?

You can use store-bought broth for convenience when making Thai Chicken Red Curry Coconut Soup. It’s a great time-saver and can still provide a flavorful base for your soup. Choose a high-quality chicken broth for the best flavor.

That said, making your broth can result in a deeper, richer flavor that is more personalized to your taste. Homemade broth often involves simmering chicken bones with aromatics such as onions, garlic, celery, and carrots for several hours, which extracts maximum flavor.

Thai Red Curry Coconut Chicken Soup

How To Serve?

  • Temperature: The soup should be served hot. Before serving, make sure to heat it thoroughly on the stove. The heat will make it more enjoyable to eat but also helps to release the aroma of the spices and herbs used in the soup.
  • Accompaniments: This soup is traditionally served with steamed jasmine rice or rice noodles to make it a more filling meal. However, it can also be enjoyed as a lighter option.
  • Garnishes: Just before serving, garnish the soup with fresh herbs like Thai basil, cilantro, and sliced red chilies. A squeeze of fresh lime juice can enhance the flavors and add a bit of tanginess.
  • Serve in a Warm Bowl: Pre-warm your serving bowls to keep the soup hot longer. You can do this by filling them with hot water and letting them sit for a minute or two before pouring the water and adding the soup.
  • Individual Portions: Consider ladling the soup into individual serving bowls for an extra touch of elegance. This helps in portion control and allows each guest to customize their soup with garnishes to their liking.
Thai Red Curry Coconut Chicken Soup

Perfect Side Dishes 

  • Steamed Jasmine Rice or Rice Noodles: These simple sides balance the soup’s rich and spicy flavors. They can be served on the side or added directly to the soup.
  • Thai Spring Rolls: Crispy spring rolls filled with vegetables can contrast texture to the creamy soup.
  • Green Papaya Salad (Som Tam): This refreshing, tangy, and slightly spicy salad can be a great palate cleanser between sips of the soup.
  • Satay Skewers: Grilled chicken or tofu skewers with peanut sauce could add some additional protein to your meal, and the nutty flavor of the sauce can complement the soup’s spiciness.
  • Stir-fried Vegetables: Stir-fried seasonal vegetables, such as bok choy, snow peas, or bell peppers, add a nice crunch and freshness to the meal.
Thai Red Curry Coconut Chicken Soup

Storage And Make Ahead

  • Storage: After cooking, let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
  • Freezing: This soup freezes well. Portion it into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through.
  • Make Ahead: You can make the soup ahead of time and store it in the refrigerator or freezer for later use. To make ahead, follow the recipe until the end of cooking, then let it cool completely before storing.
Thai Red Curry Coconut Chicken Soup

What Can We Do With Leftovers?

  • Stir-fry: Use the soup as a base for a quick stir-fry. Heat it in a pan, add extra veggies or protein, and serve over rice or noodles.
  • Rice or Noodle Bowl: Add leftover cooked rice or noodles directly to the reheated soup for a hearty and quick meal.
  • Wrap or Sandwich Filling: Shred the leftover chicken and mix it with some of the soup solids (vegetables and spices). This mixture can make a delicious, warm filling for wraps or sandwiches.
  • Omelet or Scrambled Eggs: The leftover chicken and veggies can be added to an omelet or scrambled eggs. A small broth can also be used to flavor the eggs.


  • Perfect Protein: For a richer flavor, use bone-in chicken thighs. The bones add depth to the broth while keeping the meat tender.
  • Coconut Cream Upgrade: For a creamier texture, refrigerate a can of coconut milk and use the thick cream that separates at the top. This adds a luxurious touch to your soup.
  • Toast the Spices: Toasting the spices like coriander, cumin, and red pepper flakes in a dry pan for a few minutes before adding them to the soup enhances their flavor profile.
  • Lime Leaves Infusion: Add kaffir lime leaves to the broth while simmering for a citrusy aroma and taste. Remove them before serving.
  • Fresh Herb Garnish: Top each bowl with fresh cilantro leaves and thinly sliced red chili for a burst of color and freshness.
Thai Red Curry Coconut Chicken Soup - A Delicious Cuisine

Thai Red Curry Coconut Chicken Soup – A Delicious Cuisine

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Thai Chicken Red Curry Coconut Soup is a heartwarming blend of aromatic spices, tender chicken, and creamy coconut milk. Infused with flavors of red curry and fresh ginger, this soup promises a delicious journey to the heart of Thai cuisine. It’s a perfect bowl of comfort, warmth, and bold taste.


  • 2 2 Boneless, Skinless Chicken Breast Halves

  • 15 oz 15 Coconut Milk

  • 1/4 cup 1/4 Thai Red Curry Paste

  • 2 cups 2 Chicken Stock

  • 2 2 Fresh Ginger Root (Thin Slices)

  • 2 2-inch 2 2-inch Lemongras pieces (Slightly Crushed)

  • 1/2 1/2 Lime Juice

  • 2 2 Scallions,thinly sliced

  • 1/4 cup 1/4 Roasted Unsalted Peanuts

  • 1/4 cup 1/4 Cilantro Leaves (or to taste)

Step-By-Step Directions

  • Preparation steps
    Slice 1 pound of chicken into bite-sized pieces. Chop 1 onion, 2 cloves of garlic, and 1 red bell pepper. Thinly slice 1 stalk of lemongrass and 1 red chili pepper. Set aside.
  • Cooking
    In a pot, heat 1 tablespoon of oil over medium heat. Add the chopped onion, garlic, and sliced lemongrass. Sauté for about 2 minutes until fragrant.
    Add the chicken to the pot and cook until it’s no longer pink, about 5 minutes.
    Sprinkle 2 tablespoons of red curry paste over the chicken and stir well to coat.
    Pour in a 14-ounce can of coconut milk and 2 cups of chicken broth. Add the sliced red bell pepper and chili pepper.
    Bring the soup to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
  • Blending
    Use an immersion blender directly in the pot or transfer the soup to a blender. Blend until smooth, adjusting the consistency to your liking.
  • Final Touches
    Taste the soup and add salt and pepper as needed. Adjust the seasoning according to your preference.
  • Serving
    Ladle the Thai Chicken Red Curry Coconut Soup into bowls.
    Garnish each bowl with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the soup.
  • Additional Options
    For a heartier meal, add cooked rice noodles or jasmine rice to the soup.
    Customize your soup by adding extra toppings such as bean sprouts, sliced green onions, or chopped peanuts.
  • Large Pot Or Dutch Oven
  • Sharp Knife
  • Cutting Board
  • Wooden Spoon Or Silicone Spatula
  • Ladle
  • Microplane Grater Or Zester
  • Measuring Cups And Spoons
  • Immersion Blender


  • Adjusting Spice Level: The soup’s spiciness depends largely on the red curry paste. Different brands can vary in heat levels, so if you’re sensitive to spicy foods, start with a small amount and add more to taste.
  • Vegetable Choices: Feel free to add or substitute other vegetables based on what you have on hand or your personal preferences. This soup would be excellent in Zucchini, baby corn, snap peas, or bamboo shoots.
  • Protein Variations: While this recipe calls for chicken, you can easily substitute other proteins such as shrimp, tofu, or beef. If using seafood, add it near the end of the cooking time to prevent overcooking.
  • Fish Sauce: This ingredient adds a depth of flavor that’s hard to achieve with salt alone. You can replace the fish sauce with soy sauce or a vegan fish sauce substitute if you’re vegetarian or vegan.
  • Coconut Milk: Use full-fat, unsweetened coconut milk for the best flavor and texture.

Nutrition Table

Thai Red Curry Coconut Chicken Soup

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