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This Chicken Curry Soupcombines classic Thai curry spices,shredded chicken,and white rice in a creamy coconut broth to give you a rich and flavorful comfort food. It’s incredibly easy to make and is ready to eat in about 35 minutes!
The complex flavors of my butternut squash curryand the comforting goodness of my chicken quinoa soupget together in this Chicken Curry Soup Recipe. A warm,well-spiced,and easy lunch or dinner,each slurp screams,“soul-warming”!
I love how quick and easy this curry chicken soup is to prepare. The soup—made with classic Thai curry spices,fresh chicken,coconut milk,broth,and simple vegetables—comes together in one pot while a batch of white rice is cooked in another (or your Instant Pot or rice cooker if you’re a time-saver). Just simmer for 25 minutes,combine the two in bowls,and voila! Your ultra-comforting curry chicken rice soup is ready for indulging.
Recipe features
- All of the warm and comforting goodness of a Thai-inspired curry but in a brothy chicken soup!
- Made with accessible wholesome ingredients,like fresh veggies,shredded chicken,curry paste,and warm spices.
- A soul-warming and satisfying lunch or dinner that’s ready in just 35 minutes.
Ingredients
Rice–Any variety of rice goes here. Long-grain white rice,like basmati or jasmine rice,is traditionally served with curry recipes,but brown rice works,too.
Aromatics and vegetables–I filled this cozy soup with sautéed shallots,red bell peppers,carrots,zucchini,ginger,and garlic. The shallots can be substituted for onions,and you’re welcome to add even more vegetables,like celery,golden beets,white potatoes,sweet potatoes,and/or leafy greens (added at the end).
Chicken–I made this recipe with chicken breasts but boneless chicken thighs should also work (although they’ll take longer to cook). You could also use turkey breasts,ground chicken,or ground turkey as a substitute (sauté the ground meat in the oiled pot until browned,then set it aside).
Spices–Classic curry spices,like curry powder,cumin,coriander,and turmeric,are what make this soup feel like a hug in a bowl. You can’t beat that gorgeous golden hue,too!
Red curry paste–Pick up any brand of mild,medium,or spicy red curry paste you like.
Coconut milk–Or use heavy cream if you have an aversion to coconut.
Instructions
Step 1:Cook the rice. Cook the rice if you haven’t already,then set it aside.
Step 2:Cook the aromatics. Meanwhile,sauté the shallot,bell pepper,and carrots in a large oiled pot until tender. Next,add the zucchini,ginger,and garlic.
Step 3:Make the soup. Stir the curry paste and seasonings into the pot,then place the chicken breasts on top. Pour in the broth and coconut milk and heat to a boil. Once it boils,reduce the heat to a simmer and cook,partially covered,until the chicken is cooked through.
Step 4:Shred the chicken. Transfer the chicken to a cutting board and shred it with two forks. Stir it back into the pot.
Step 5:Serve. Divide the cooked rice into bowls and ladle the chicken curry soup over top. Garnish with fresh cilantro and lime juice,then enjoy.
Tips and FAQs
- Save time by making this with pre-cooked shredded chickenor a shredded store-bought rotisserie chicken instead of raw chicken.
- This Thai curry soup recipe is not very spicy as written. If you’re craving a little more heat,use spicy red curry paste or add a pinch of red chili flakes with the other seasonings.
- I recommend storing the rice and soup separatelyif you plan on saving the leftovers for later. The rice will absorb a good amount of broth as it sits,which is fine,but the grains will become slightly mushy and you’ll need to add more broth when reheating.
Tip
Another way to save time here is to cook your rice in a rice cooker or an Instant Pot. Day-old leftover rice is a great alternative,too!
Variations
- Instead of rice–This Thai curry chicken soup is just as delicious with cooked quinoa,farro,or rice noodles. You can even omit the rice entirely and enjoy the soup as-is—it’ll be just as comforting.
- For an extra protein boost–Simmer up to 1 cup of red lentils in the soup. They soften really well and add a boost of about 24 grams of protein!
- Vegetarian option–Omit the chicken or replace it with a can of drained and rinsed chickpeas or cannellini beans.
- Serve with fresh toppings–In addition to the cilantro and a spritz of lime juice,you can also top the soup with scallions,bean sprouts,and/or Thai basil.
How do I make this in a slow cooker?
Sauté the aromatics and vegetables as normal and cook the rice on the stovetop. Transfer the cooked vegetables and aromatics to the slow cooker along with the curry paste,seasonings,chicken,broth,and coconut milk. Stir to combine,then place the lid on top and cook on High for 3 hours.
Remove and shred the chicken,then stir it back into the soup. Divide the rice into bowls and ladle the soup over top. Enjoy!
Storage
Refrigerator:Transfer the cooled rice and curry chicken soup to separate airtight containers and store them in the refrigerator for 3 to 4 days.
Freezer:You can also freeze the soup (without the rice) for up to 3 months in a freezer-safe container or bag.
Reheating:Reheat the soup in a saucepan over medium heat until it’s warmed through,adding more broth as needed.
More comforting soups and stews
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Chicken Curry Soup
This Chicken Curry Soupcombines classic Thai curry spices,shredded chicken,and white rice in a creamy coconut broth to give you a rich and flavorful comfort food. It’s incredibly easy to make and is ready to eat in about 35 minutes!
Servings:
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Instructions
If you haven’t already,cook the rice. Pour the rice into a mesh sieve and rinse it under water for 2 minutes,then transfer it to a medium saucepan. Add the water,then bring the rice to a boil. Reduce to a simmer and simmer uncovered until most of the water has been absorbed. Turn the heat off and cover the pot with a lid,which will allow the rice to finish cooking.
While the rice is cooking,make the soup. Heat oil in a large pot or dutch oven over medium heat,then add the shallot,bell pepper and carrots and sauté for 4-5 minutes. Then,add the zucchini,ginger and garlic and sauté for 1 minute.
Next,add the curry paste,curry powder,cumin,salt,coriander,and turmeric and stir for 1 minute to allow the flavors to come together,then place the chicken breasts on top. Pour the broth and coconut milk into the pot,then bring the soup to a boil. Reduce heat to a simmer,partially cover the pot and simmer the soup for 15 minutes or until the chicken is cooked through.
Remove the chicken and transfer it to a cutting board. Use two forks to shred the chicken,then return it to the pot and stir to combine.
Divide into bowls,then top with cilantro and a squeeze of lime juice. Enjoy!
Notes
*If you’re making this ahead of time,wait to add the rice;otherwise,the rice will absorb a good amount of the broth so you’ll need to add significantly more when reheating (which is ok,but just something to note).
Nutrition
Serving:1g| Calories:408kcal| Carbohydrates:34g| Protein:22g| Fat:21g| Saturated Fat:14g| Polyunsaturated Fat:1g| Monounsaturated Fat:3g| Trans Fat:0.01g| Cholesterol:53mg| Sodium:1184mg| Potassium:750mg| Fiber:2g| Sugar:4g| Vitamin A:4913IU| Vitamin C:35mg| Calcium:67mg| Iron:4mg
