- Main Ingredients
- 1 tablespoon vegetable oil or coconut oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons Thai red curry paste adjust for spice level
- 1 teaspoon ground turmeric
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken rotisserie chicken works great
- 1 can 13.5 oz / 400 ml coconut milk
- 1 cup carrots thinly sliced
- 1 red bell pepper julienned
- 1 cup mushrooms sliced (shiitake or button)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1 cup rice noodles optional, for a heartier soup
- Fresh cilantro or Thai basil for garnish
- Lime wedges for serving
- Salt to taste
- Optional Add-Ins
- 1 tablespoon soy sauce for extra umami
- 1 teaspoon chili flakes or Sriracha for more heat
- ½ cup spinach or baby bok choy for added greens
Required Kitchen Tools
To make Thai Chicken Curry Soup, you don’t need fancy equipment—just a few kitchen essentials:
Large pot or Dutch oven – for cooking the soup evenly.
Wooden spoon or silicone spatula – to stir ingredients without damaging the pot.
Cutting board and sharp knife – for preparing vegetables and chicken.
Measuring cups and spoons – to maintain balance in flavor.
Ladle – for serving.
Small bowl – for mixing curry paste or seasonings.
