Thai Red Curry Chicken Soup


Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!

close up view of Thai Red Curry Chicken Soup garnished with fresh herbs in bowls with spoons
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
6 bowls


  • 2 tablespoons red curry paste

  • 1 red bell pepper, thinly sliced

  • 1 small onion, chopped

  • 1 (14 ounce) can coconut milk

  • 1 tablespoon fish sauce

  • 3 cups homemade chicken stock

  • 2 cups shredded cooked chicken

  • 1 ½ cups cooked basmati rice

  • 4 tablespoons chopped fresh cilantro


  1. Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.

  2. Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.

Nutrition Facts (per serving)

303 Calories
23g Fat
17g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 303
% Daily Value *
Total Fat 23g 30%
Saturated Fat 14g 72%
Cholesterol 37mg 12%
Sodium 663mg 29%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 5%
Total Sugars 2g
Protein 16g
Vitamin C 27mg 136%
Calcium 31mg 2%
Iron 3mg 18%
Potassium 308mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love