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Spicy Chicken Thai Soup

Rated as 4.69 out of 5 Stars

"Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain."
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1 h 15 m servings 596
Original recipe yields 6 servings


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  1. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  2. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
  3. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
  4. Stir in mushrooms and cook for 5 more minutes.
  5. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
  6. Skim off any excess oil and fat that rises to the top and discard.
  7. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
  8. Remove from heat and add about 1/2 the cilantro.
  9. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.


  • Cook's Note:
  • The only exotic ingredient would be the fresh lemon grass. I've found most large grocery stores do carry it, but if not, you can substitute a few tablespoons of lemon zest.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the ingredients in the broth. The actual amount of the marinade consumed will vary.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 596 calories; 44.8 14.3 41 114 1207 Full nutrition

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  1. 393 Ratings

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Most helpful positive review

This soup is amazing! I made it about 5 times in 4 weeks and everyone was raving about it. I tweaked the recipe each time and this is my recommendations: 1. use 1 can of coconut milk, not 2. Usi...

Most helpful critical review

I had some problems with the recipe. First, despite using less chicken than recommended, I ended up needing to add extra broth as there wasn't enough liquid. Second, even with the extra broth,...

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This soup is amazing! I made it about 5 times in 4 weeks and everyone was raving about it. I tweaked the recipe each time and this is my recommendations: 1. use 1 can of coconut milk, not 2. Usi...

This recipe was delicious. There is something missing from the recipe, in step #5 it says to add the lime juice, but nowhere in the ingredients is lime juice listed other then the limes for gar...

Seriously delicious and very filling. Two minor changes: (i) 1 1/2 lbs. of skinless, boneless chicken thighs & 1 lb. chicken tenderloins rather than all thighs, and (ii) 4 tsp. red curry paste r...

Really good! I poached this chicken in the broth but did everything else as written.

Make it easy on yourself and use Gourmet Garden. 1/2 tube minced ginger, 1/2 tube minced lemon grass, 4 tsp minced garlic, you will still need to strain it. I went to 3 stores before finding th...

Just tried, written directions left out a couple steps, so watch the video (when to add prepared stock and how much lime juice (you squeeze two limes, and stock goes in just before coconut milk)...

I started making soup every Sunday for football season so I am standing in front of a TV watching the Red Zone instead of sitting in front of a TV. I made this soup last Sunday and will make it ...

I made this last night for my in-laws who are "foodies" and members of gourmet clubs. They absolutely raved about this recipe and wanted to know where I got it. They both said it tasted "restaur...

This is very close to the Authentic Tom Yum soup we made in a cooking class in Thailand. Fabulous! We added 4x the amount of red curry paste and it wasn't very hot, but very flavorful. Love this...