Thai-Style Red Curry Soup

If you’re craving something cozy, flavorful, and a little exotic, this Thai-Style Red Curry Soup is exactly what you need. With its rich coconut milk base, tender chicken (or tofu if you prefer), and fresh veggies simmered in fragrant red curry paste, this dish warms you up from the inside out.

Best of all, it’s made in just one pot and comes together in under 40 minutes — making it perfect for weeknights or cozy weekends when you want something satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

• One-Pot Magic – fewer dishes, more flavor.
• Customizable – add your favorite protein or veggies.
• Rich & Creamy – thanks to coconut milk and curry paste.
• Restaurant-Worthy at Home – skip takeout with this easy homemade version.

Ingredients

• 2 tbsp coconut oil (or vegetable oil)
• 1 lb (450g) chicken breast, thinly sliced (or substitute tofu)
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp red curry paste
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 1 can (14 oz) coconut milk
• 2 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh cilantro & Thai basil, for garnish
• Cooked jasmine rice or rice noodles, for serving

Instructions

1. Cook chicken – Heat coconut oil in a large pot over medium heat. Add sliced chicken, season lightly, and cook until golden on the edges. Remove and set aside.
2. Aromatics – In the same pot, sauté garlic and ginger until fragrant, about 1 minute.
3. Curry base – Stir in red curry paste and cook for 1–2 minutes to release flavors.
4. Broth & coconut milk – Add chicken broth, coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
5. Veggies & chicken – Add bell pepper, carrots, broccoli, and return chicken to the pot. Simmer for 10–12 minutes until veggies are tender.
6. Finish – Stir in lime juice, taste, and adjust seasoning.
7. Serve – Ladle into bowls and garnish with cilantro, Thai basil, and extra lime wedges. Serve with rice or noodles.

Tips & Variations

• Swap chicken with shrimp, tofu, or chickpeas for variety.
• Add extra chili flakes or sriracha for more heat.
• Use light coconut milk for a lower-calorie option.
• Double the recipe for meal prep – the flavors get even better the next day.

Thai-Style Red Curry Soup

A creamy, fragrant Thai-inspired soup made with coconut milk, red curry paste, chicken, and fresh vegetables – cozy and flavorful in one pot.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Dinner, Main Course, Soup

Cuisine: Asian, Thai

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Main

• 2 tbsp coconut oil or vegetable oil
• 1 lb chicken breast thinly sliced, or substitute tofu
• 1 red bell pepper sliced
• 1 carrot julienned
• 2 cups broccoli florets
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated
• 3 tbsp red curry paste
• 4 cups chicken broth or vegetable broth
• 14 oz coconut milk 1 can
• 2 tbsp fish sauce or soy sauce
• 1 tbsp brown sugar
• 1 whole lime juiced
• cilantro and Thai basil for garnish
• cooked jasmine rice or noodles for serving

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Method

 

1. Heat coconut oil in a large pot. Add sliced chicken, cook until golden, then remove and set aside.
2. Sauté garlic and ginger until fragrant, about 1 minute.
3. Stir in red curry paste and cook for 1–2 minutes to release flavors.
4. Add chicken broth, coconut milk, fish sauce, and brown sugar. Stir and bring to a gentle simmer.
5. Add bell pepper, carrots, broccoli, and return chicken. Simmer for 10–12 minutes until veggies are tender.
6. Stir in lime juice, taste, and adjust seasoning.
7. Ladle into bowls and garnish with cilantro, Thai basil, and lime wedges. Serve with rice or noodles.

Notes

For extra heat, add fresh Thai chili peppers or a splash of sriracha. This soup is flexible — swap veggies depending on the season.