Thai Coconut Curry Soup

Why You’ll Love This Recipe

I love how this recipe brings the warmth and comfort of Thai flavors into a quick weeknight dinner. The red curry paste adds depth and heat, while the coconut milk gives it a soothing creaminess. It’s adaptable to what I have in the fridge, perfect over rice or noodles, and takes just 30 minutes from start to finish. Plus, it’s naturally gluten-free and can easily be made dairy-free and paleo-friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon vegetable oil

• 1 pound boneless, skinless chicken breast or thighs, thinly sliced

• 1 small onion, sliced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons Thai red curry paste

• 4 cups chicken broth

• 1 (14 oz) can coconut milk

• 1 red bell pepper, thinly sliced

• 1 cup mushrooms, sliced

• 1 cup baby spinach

• 1 tablespoon fish sauce (optional)

• 1 tablespoon brown sugar

• Juice of 1 lime

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Cooked rice or rice noodles (optional, for serving)

Directions

1. I start by heating the vegetable oil in a large pot over medium heat. I add the sliced chicken and cook it until it’s lightly browned, about 5–6 minutes. Then I remove it and set it aside.

2. In the same pot, I sauté the onion for about 2–3 minutes until it softens. I add the garlic and ginger next, cooking for another minute until fragrant.

3. I stir in the red curry paste and let it cook for a minute to release its flavor.

4. Then I pour in the chicken broth and coconut milk, stirring everything together and bringing it to a gentle simmer.

5. I return the chicken to the pot, then add the bell pepper, mushrooms, fish sauce (if using), and brown sugar. I let it all simmer for 10–12 minutes until the vegetables are tender.

6. To finish, I stir in the spinach and lime juice and cook for 1–2 more minutes until the spinach wilts.

7. I taste the soup and adjust the seasoning with salt and pepper. I serve it hot with chopped cilantro on top. When I want something heartier, I ladle it over cooked rice or rice noodles.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

• Calories per serving: 410 kcal

Variations

When I want a vegetarian version, I skip the chicken and fish sauce and add tofu or chickpeas. For a spicier kick, I use extra red curry paste or add sliced Thai chilies. I also sometimes throw in carrots, zucchini, or snap peas to use up vegetables I have on hand. Coconut aminos can be a good swap for fish sauce if I want a soy-free or vegan option.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simply warm it over medium heat on the stove until hot. I avoid boiling it again to keep the vegetables tender and not mushy. If I’ve added rice or noodles, I store them separately to prevent them from getting too soft.

FAQs

How spicy is Thai Coconut Curry Soup?

It has a mild to medium heat depending on the red curry paste I use. I can easily adjust the spice by adding more or less paste.

Can I freeze this soup?

Yes, I freeze it without the spinach or noodles for up to 2 months. When reheating, I add fresh spinach at the end for best texture.

What kind of coconut milk should I use?

I always use full-fat canned coconut milk for the creamiest texture, but light coconut milk works if I want a lighter version.

Can I make it vegetarian or vegan?

Absolutely. I use tofu instead of chicken, skip the fish sauce, and add more veggies or plant-based protein for a hearty vegan meal.

What’s the best way to serve this soup?

I like it both ways—on its own for a lighter meal, or poured over jasmine rice or rice noodles when I want something more filling.

Conclusion

This Thai Coconut Curry Soup is everything I want in a quick dinner—easy, warming, flavorful, and versatile. It hits the spot when I crave comfort food with a bit of spice and always impresses when I serve it to friends or family. Whether I make it spicy or mild, with chicken or tofu, it’s a keeper in my recipe rotation.