Thai Curry Chicken Soup

This Thai curry chicken soup recipe is a warmly spiced, creamy, and protein-packed soup. Rich coconut milk balances the red curry spice, and the crisp peppers add a nice texture to the soup.

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Now that it’s officially soup and chili season, allow me to warn you that the blog will be completely hijacked by recipes for warm, comforting bowls of goodness. This Thai chicken curry soup is a stovetop recipe, but how about a crockpot version? This Thai Chicken Curry is slow-cooked to perfection. Check out all of our soup recipes for more inspiration.

Why you will love this recipe

If you’re in the mood for something creamy with a bit of a kick, this is the soup for you. It is super easy to make and looks pretty, too.

You might also like this recipe for meal prepping, as leftovers freeze and reheat well.

This recipe is naturally gluten-free and dairy-free. Bonus!

Ingredient Notes

Find the complete ingredient list, with measurements, in the recipe card below.

•  Coconut Milk – We highly recommend using full-fat coconut milk for the rich, silky goodness.
• Thai Red Curry Paste – This is easily found in the grocery store in the Asian foods aisle, where the soy sauce and fish sauce are. It gets its taste from red chilis, garlic, and lemongrass. Yum! I use Thai Kitchen brand as it is non-GMO.
• Bell Pepper – Use your favorite or what is on hand. It is great for using up fridge leftovers. I’ve used 2 halves of peppers that I had left from other recipes.
• Broth – Use chicken broth or vegetable broth. Whatever you have, both work great.
• Chicken – Use already-cooked meat for this recipe. You will need about 3 cups of shredded chicken. You can use chicken breast, dark meat, or both!
• Chickpeas – This is not a traditional ingredient in Thai soup, but I like to add them for extra protein, which gives this soup a lot of staying power.
• Green Onions – Thinly sliced, they add a pop of flavor and color.
• Lime Juice – A spritz of fresh lime juice adds a bright, fresh flavor to this Thai red curry chicken soup.

Equipment

No fancy equipment needed for this super simple soup recipe.

• Cutting Board and Knife – For chopping up and slicing the bell peppers and green onions. Our fave tool is this Victorinox chef’s knife. We’ve had ours for years!
• Large Saucepot – We recommend using a 5-6-quart pot to give you plenty of room.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

First, combine a couple of heaping tablespoons of the red curry paste with the creamy coconut milk in the soup pot.

I love the colour that this combination makes. A pretty, pinkish hue.

Step 2

Then, add in the sliced red bell pepper. I like these to kind of remain crisp-tender in this soup.

My end goal is to have a ‘use your teeth’ kind of soup, so I didn’t want the veggies to be super soft.

Step 3

Next, after the veggies have cooked through and started to relax, about 3-4 minutes, pour in the broth.

Then bring the mixture to a quick boil. When it is bubbling, lower the heat to a simmer.

Step 4

Then add the drained and rinsed chickpeas and the cooked, shredded chicken. Stir it all together well.

Cook for about 20-30 minutes.

Step 5

Once all the ingredients have absorbed the essence of the spicy, creamy broth, you are ready to rock!

Step 6

The last step is to finish with the freshly cut green onions.

I like to sprinkle in a few tablespoons of the sliced onions to the soup and stir them in to soften a bit, then use the rest to scatter over the soup before serving as a garnish.

Substitutions and recipe variations

You can substitute leftover turkey for the chicken. Perfect for a post-holiday idea instead of the usual turkey soup.

Swap white beans, such as cannellini, for the chickpeas, or add cooked lentils.

Make this red curry soup veggie-heavy by adding in spinach, kale, sprouts, bok choy, shredded carrots, mushrooms, zucchini, or snap peas.

Add some chopped fresh cilantro, Thai basil, or other fresh herbs instead of the green onions for a variety of flavors.

Serving suggestions

Serve warm in bowls with some lime wedges on the side. If you like a little more heat, put out a jar of chili crisp and a dish of red pepper flakes to add to the soup.

This soup is great on its own, but pairs well with cilantro brown rice, rice noodles, naan, or crusty bread for dipping.

Need something sweet for afterwards? Try this coconut jelly dessert, a delicious traditional Thai recipe.

FAQS

Storage tips

To Store: Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. The flavors actually develop more after a couple of days in the refrigerator, so leftovers are super delicious.

To Freeze: Coconut milk actually freezes really well. Store the cooled soup in a freezer-safe container for up to 3 months. Remember that soup can expand in the freezer, so leave a little room at the top!

To Reheat: Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth if it is too thick.

More chicken soup recipes

*Originally posted November 22, 2013, updated June 12, 2019, and updated again January 24, 2026.*

If you’ve tried this Thai curry soup with chicken, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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