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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
Cook Time 25 minutes
Total Time 35 minutes
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.