Thai Red Curry Soup

This Thai Red Curry Soup is cozy, bold, and full of restaurant-style flavor, made simple enough for any weeknight. Tender chicken, creamy coconut milk, and fragrant red curry paste simmer together for a warm and spicy bowl you can serve over jasmine rice or rice noodles. It’s comforting, customizable, and perfect when you’re craving something big on flavor, but easy to make.

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Course: Main Course, Soup

Cuisine: Thai

Keyword: red curry soup, Thai red curry soup

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: - 8 servings

Calories: 418kcal

Author: Lyn Croyle

Equipment

Dutch oven

Ingredients

3 tablespoons coconut oil divided
1 cup thinly sliced yellow onion
1 sweet bell pepper cut into 1-inch pieces
1 cup carrots cut into thin coins
1 cup chopped green beans
1 ¼ lb boneless skinless chicken breasts cut into 1-inch pieces
3-4 tablespoons red curry paste adjust to taste (see notes below)
1 15-ounce can coconut milk preferably full-fat
1 quart low-sodium chicken broth 4 cups
2 tablespoons fresh lime juice
2 tablespoons agave syrup or maple syrup
2 tablespoons fish sauce
Steamed Jasmine rice or rice noodles for serving
Chopped cilantro and/or Thai basil for serving
Roasted peanuts for serving
Lime wedges for serving

Instructions

Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon coconut oil. Once melted, add the onion, bell pepper, carrots, and green beans. Stir-fry for 6–8 minutes, stirring frequently, until the onions begin to soften but the beans and carrots are still slightly firm. Transfer vegetables to a large bowl and set aside.
Return the pan to the heat and add another tablespoon of coconut oil. Once melted, add the chicken and stir-fry for 6–7 minutes, stirring often, until mostly cooked through. (It’s okay if a few pink spots remain; the chicken will finish cooking in the soup.) Transfer chicken and any juices to the bowl with the vegetables.
Add the remaining tablespoon of coconut oil to the pan. Once melted, add the red curry paste and cook, stirring constantly, for 30 seconds until fragrant.
Return the chicken and vegetables to the pot. Cook for 1–2 minutes, stirring well, until evenly coated in the curry paste.
Add the coconut milk and chicken broth. Increase the heat to medium-high, bring the soup to a simmer, and cook uncovered for 5–6 minutes, until the green beans and carrots are tender.
Reduce the heat to low. Stir in the lime juice, agave syrup, and fish sauce until combined.
Serve hot, ladled over steamed rice or rice noodles. Garnish with cilantro and/or Thai basil, roasted peanuts, and lime wedges. Enjoy!

Recipe Tips

Bloom the curry paste. Heating the paste in a little oil wakes up the aromatics and helps it blend smoothly into the broth, giving you deeper color and that rich, restaurant-style flavor.
Adjust the spice to your taste. Curry pastes vary in heat, so start small and add more as you go. If you like a spicy soup, you can go up to five tablespoons.
Choose rice or noodles. Jasmine rice makes the soup thicker and cozier, while rice noodles keep it light and brothy with a classic slurpable feel.
Not a fan of fish sauce. If you’re unsure about the flavor, start with 1 tablespoon and add more gradually—or simply season with salt instead.
Taste before salting. Fish sauce brings both saltiness and umami, so always taste the broth before adding extra salt.
Make it thicker, like a traditional curry. Reduce the broth to 2–3 cups for a thicker consistency that’s perfect for spooning over rice or noodles.

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