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Spicy Thai Curry Chicken Soup – Easy, Creamy, and So Satisfying

Spicy Thai Curry Chicken Soup in a bowl with garnishes
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Spicy Thai Curry Chicken Soup delivers bold, authentic Thai flavors with tender chicken, rich coconut milk, fragrant herbs, and a comforting kick of curry heat—perfect for cozy nights or adventurous palates.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 tablespoons coconut oil or neutral oil
  • 3-4 tablespoons Thai red or green curry paste
  • 2 shallots, finely minced
  • 4 cloves garlic, finely minced
  • 1-inch piece fresh ginger, grated or finely minced (or galangal)
  • 1 stalk lemongrass, tough outer layers removed, bruised and thinly sliced
  • 4-5 kaffir lime leaves, torn or crushed
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (13.5 oz) light coconut milk (or full-fat for richer soup)
  • 4 cups low-sodium chicken broth
  • 1 red bell pepper, deseeded and thinly sliced
  • 1 cup sliced button or cremini mushrooms
  • 1 can (8 oz) bamboo shoots, drained and rinsed
  • 1 cup baby spinach or bok choy, roughly chopped (optional)
  • 2-3 tablespoons fish sauce
  • 1-2 teaspoons palm sugar or brown sugar
  • Juice of 1-2 limes
  • Garnishes: chopped fresh cilantro, fresh red chilies, lime wedges, cooked jasmine rice or rice noodles

Instructions

1. Pat chicken dry and cut into 1-inch pieces. Set aside.

2. Finely mince the shallots and garlic. Grate or mince the ginger or galangal. Bruise and thinly slice lemongrass. Tear or crush kaffir lime leaves. Set aromatics aside.

3. Slice red bell pepper, mushrooms, and rinse bamboo shoots. Roughly chop spinach or bok choy if using.

4. Open coconut milk cans and measure broth. Have fish sauce, sugar, and lime juice ready.

5. Heat oil in a large pot over medium heat. Add shallots, garlic, and ginger. Sauté for 2-3 minutes until fragrant.

6. Add curry paste and stir for 2-3 minutes to bloom flavors.

7. Add lemongrass and kaffir lime leaves, then pour in chicken broth and both coconut milks. Stir to combine.

8. Add chicken pieces, mushrooms, red bell pepper, and bamboo shoots. Bring soup to a gentle simmer.

9. Reduce heat to medium-low and simmer uncovered for 15-20 minutes, or until chicken is cooked through.

10. Add spinach or bok choy, fish sauce, and palm sugar. Simmer 2-3 more minutes until greens wilt.

11. Remove from heat and stir in fresh lime juice. Adjust salt, spice, or sweetness as needed.

12. Serve hot with jasmine rice or noodles and desired garnishes.

Notes

Use red curry paste for a classic flavor or green for a brighter, zestier twist.

For extra heat, add more curry paste or top with sliced chilies.

Don’t skip blooming the curry paste—it deepens the flavor significantly.

Full-fat coconut milk is essential for a creamy, luxurious texture.

Customize with additional vegetables or substitute tofu for a vegetarian version.

Find it online: https://cookingwithramsay.com/spicy-thai-curry-chicken-soup/