Thai Chicken Soup with Red Curry Paste and Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, aromatic soup with tender chicken, coconut milk, and red curry paste, balanced with fresh vegetables and lime. This thai-inspired soups ready in about 45 minutes pairs chicken thighs, chicken broth, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (14 ratings) Prep: 20 min Cook: 25 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 minced garlic cloves and 2 tbsp red curry paste, cooking for 1 minute until fragrant.
  2. Step 2: Add 1.5 lbs diced chicken thighs and cook for 4 minutes, turning once, until lightly browned.
  3. Step 3: Pour in 3 cups chicken broth and bring to a simmer. Add 2 minced lemongrass stalks and cook for 5 minutes.
  4. Step 4: Stir in 1 can (13.5 oz) coconut milk and 1 cup sliced mushrooms. Simmer for 10 minutes until chicken is cooked through.
  5. Step 5: Add 8 oz rice noodles and 1 diced bell pepper. Cook for 8 minutes until noodles are tender. Stir in 1 cup bean sprouts and 1 tbsp fish sauce. Remove lemongrass. Stir in the juice and zest of 1 lime. Serve hot.

Frequently asked questions

How long does Thai Chicken Soup with Red Curry Paste and Coconut Milk take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Thai Chicken Soup with Red Curry Paste and Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Thai Chicken Soup with Red Curry Paste and Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Thai Chicken Soup with Red Curry Paste and Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Thai Chicken Soup with Red Curry Paste and Coconut Milk?

Thai soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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