This Soup Fake-Outs My Family Every Time
You ever have one of those nights where all you want is takeout but your bank account has other plans? That’s how I first threw this Easy Thai Chicken Curry Soup together. The first time, I’ll be honest—the lemongrass went walkabout and my son tried chasing the cat with an empty coconut milk can, but somehow dinner got made anyway. Now every time it’s a bit cold or rainy (or I’m out of willpower) I end up back here. There’s something wildly satisfying about eating a bowl of this curry soup—especially when you didn’t have to shell out for delivery. Oh, and don’t worry about authenticity awards here, I’ve mangled the technique more times than I care to admit, but it just tastes so good!
Why You’ll Love This Little Curry Soup Adventure
I make this when I’m craving all the big, bold Thai flavors but, honestly, can’t be fussed with fifty billion steps. My family goes nuts for this stuff. Partly because it’s creamy and spicy and slurp-able, partly because they know if I’m making soup, there will definitely be leftovers. (Which is hilarious. My so-called leftovers rarely last until lunch the next day.)
And here’s the real talk: The first time I tried following an “authentic” Thai soup recipe, everything stuck to the bottom of my pot and I burned the coconut milk. So now, I just do it my way—a bit of short-cuts, a bit of “that’ll do.” The ginger might come from a jar and the kafir lime leaves, honestly, are from the freezer when I’m lucky. But you know what? The soup still ends up amazing.
Stuff You’ll Need (And a Few Cheeky Swaps)
- 2 tbsp oil (any kind—we tend to use canola; coconut oil is nice when I remember I have it)
- 1 large onion, chopped-ish (red or yellow, doesn’t really matter)
- 3 cloves garlic, minced or just finely chopped (pre-chopped garlic from the jar works in a pinch—my aunt swears by it)
- 2 tbsp fresh ginger, grated (full honesty: I’ve used the squeeze tube stuff, zero shame)
- 2-3 tbsp Thai red curry paste (my supermarket only has Mae Ploy but honestly, any will do)
- 400ml can coconut milk (full-fat is dreamy, but light is okay if that’s what you’ve got… just a bit less creamy)
- 4 cups chicken broth (homemade? sure. Boxed? always. Bouillon cubes? Yep, even that’s fine)
- 2 medium carrots, sliced up (or a couple of handfuls of baby carrots quartered, because laziness)
- 2 chicken breasts, thinly sliced (sometimes I use thighs for more flavor, or leftover rotisserie chicken if I’m feeling practical)
- 1 red bell pepper, strips or chunks (any color, honestly)
- 1-2 tbsp fish sauce (or soy sauce, if fish sauce freaks you out—it’s fine, really)
- Juice of 1 lime (you can use the bottled stuff, but when I’m feeling extra, I add a bit of zest too)
- A handful of fresh cilantro (or Thai basil if you’re fancy, though mine’s always wilted)
- Optional: kafir lime leaves, chili flakes, rice noodles, mushrooms, bean sprouts – whatever’s hanging about
Let’s Make Some Soup (Don’t Worry, It’s Not Precious)
- Get your biggest pot or Dutch oven on medium heat. Splash in your oil. If you’re the butter type (like my mom!), go ahead but watch it doesn’t burn.
- Chuck in the onions, sizzle them till translucent—takes about 4 minutes. Add garlic and ginger. (This is where I usually sneak a taste, which never tells me anything, but it feels right.)
- Curry paste goes in next. Stir really well, let it sizzle and get fragrant, about a minute or two. Don’t fret if things get a bit sticky at the bottom; the broth’ll fix it later.
- Add the sliced chicken and coat it all in the curry stuff. No need to fully cook through; just a minute or two so it’s not ghostly anymore.
- Toss in carrots and red peppers (or whatever veg is looking lively in your fridge) then pour in the coconut milk and chicken broth. Give everything a good stir.
- Simmer for about 15 minutes until the carrots are soft and the chicken’s cooked. If your kitchen starts smelling way too good, you’re on the right track.
- Add fish sauce, lime juice, and taste—this is the bit where, honestly, I usually forget the lime and add it at the table. On second thought, just do it whenever you remember.
- If you want noodles, cook them in a separate pot (unless you like ‘em sorta mushy; I’ve made that mistake). Add to bowls then ladle soup on top.
- Finish with a handful of cilantro or Thai basil, and if you’re feeling wild, a little extra lime zest or chili flakes.
Things I’ve Learned (The Hard Way)
- If you use pre-cooked chicken, add it in the last 5 minutes so it doesn’t go dry. Lesson learned after too many chewy attempts.
- Never walk away during the curry paste step. Seriously, it can burn in a blink and smells like heartbreak.
- Sometimes the soup looks weird before you add the broth (don’t panic, it comes together fast!)
How I’ve Messed With This Recipe (Some for the Better…)
- Swapped in tofu for chicken—actually, not bad at all. You have to crisp it first though or it’s a bit sad.
- Tried with shrimp; came out fine but I overcooked them. Just toss them in right at the end if you try.
- Added sweet potato once for bulk. Tasted great, but it turned the soup thicker than I expected and almost stew-like—still ate it though!
- Once tried with broccoli… but it turned everything a little cabbage-y. Won’t do that again.
A Word on Equipment (Don’t Panic)
Honestly, you just need a decent pot or Dutch oven. Don’t have a fancy ladle? Mug works fine. I’ve even made this in a big frying pan once—just don’t fill it too full!
How Long Will This Keep? (Not Long, Probably)
If you’ve got leftovers (rare in my place), just pop them in a container in the fridge for up to 3 days. The flavors, in my opinion, get deeper, but the noodles do soak up some broth—so maybe add ‘em fresh if you reheat. And if I’m being real, it’s usually gone by midnight, whether I meant to save it or not.
Top Ways We Eat This Soup
We usually serve this straight from the pot into deep bowls, with a mountain of rice noodles or plain steamed rice on the side. Sometimes I eat it just with crusty bread (don’t judge). Friday night tradition? Sprinkle crispy shallots over the top—totally unnecessary, totally delicious.
A Few Pro Tips (Learned by Failing)
- Don’t rush the simmer. I once tried to shave ten minutes off and the chicken was tough; not worth it, trust me.
- Taste before serving! Sometimes it needs more fish sauce or maybe another juicy squeeze of lime.
- Always, always wash your hands after handling raw chicken and red curry paste. Ask me how I know. (Or, no, don’t!)
Questions People Actually Ask Me
Can I make this vegetarian? Sure thing, just skip the chicken—use tofu or more veggies. Don’t forget veggie broth instead of chicken, obviously.
My soup ended up super thick. What gives? That’s probably from noodles soaking up the broth or adding too much sweet potato (been there). Just splash in some more broth or even water to thin it out.
How spicy is this, really? Depends on the curry paste; some are fire, some aren’t. Just start with less and add more if you like living dangerously!
Can I freeze this? You can, but the texture gets a bit weird with coconut milk. I mean, it’s edible, but fresh is heaps better in my opinion.
Is this truly “easy” if I’m new in the kitchen? Well, I think so! The scariest bit is not burning the onions (which I’ve done, and it’s fixable). Honestly, you’ll be fine—if you can chop stuff and stir, you’re set. And if you mess up, just try again—soup is forgiving that way.
Quick digression: If you do end up with leftover cilantro stalks, I toss them in a zip bag in the freezer for future soups or… when I forget I saved them. So now you know my dirty little secret—freezer full of questionable herbs, but always a hug in a bowl ready to go. Enjoy your soup, and let me know if you add anything wild!
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 (13.5 ounce) can coconut milk
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- Fresh cilantro, chopped (for garnish)
Instructions
-
1Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and red curry paste; cook for 1 minute.
-
2Add the chicken pieces to the pot, stirring to coat with the curry paste. Cook until the chicken is lightly browned, about 4 minutes.
-
3Pour in the chicken broth and coconut milk. Add the bell pepper, mushrooms, fish sauce, lime juice, and brown sugar. Bring the soup to a simmer.
-
4Simmer uncovered for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
-
5Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
