Red Chicken Curry Soup

Many years ago we often went out to a Thai restaurant and got a big bowl of Thai chicken noodle soup. It was just $3.95, which tells you how many years ago that must have been. The soup was cheap, spicy, delicious, and very filling.

Nowadays we don’t go out much, and I decided to try making my old-time favorite soup at home. This soup doesn’t require much time to make as I use ready-made curry paste.

I am using boneless, skinless chicken thighs since I like the flavor and the fat it provides; thighs make a soup extra delicious! You are welcome to switch that up with chicken breast; just keep in mind that chicken breasts will take less time to cook.

This soup uses red Thai curry paste along with fresh red chili for flavor. Note that I leave the chili whole (instead of chopping it up) so that the soup doesn’t get overly spicy.

This was such a delicious soup that I was bummed I didn’t double the batch. You can serve this soup over cooked rice or cooked rice noodles!

Hope you try out this recipe and if you like it then don’t forget to share, like, comment, and subscribe to this website.



  • 1 tbsp. canola oil
  • 2 tbsp. Thai red curry paste
  • 1 lbs. or 2.5 cups boneless skinless chicken thighs, cut into thin strips
  • 3 cups water
  • 1 13.5 oz. can full fat coconut milk
  • 1 tbsp. chicken base
  • 3-5 lime leaves
  • 4-5 2-inch long lemon grass, bruised
  • 3 whole red Thai chilies
  • 6 thin slices fresh ginger
  • 3/4 cup or 1 large shallots, large diced
  • 2 tbsp. fish sauce
  • 1 tbsp. palm sugar
  • 1 tbsp. lime juice
  • 1 8 oz. pack cremini mushroom, cleaned, cut into thick slices
  • 1/3 cup cilantro leaves
  • 1/8 tsp. salt if needed


Heat oil in a large soup pot over medium-high heat. Add curry paste, stir well, then cook for about a minute. Add chicken, stir well, then cook for 2-3 minutes. Add 3 cups water, stir well.


Add coconut milk, stir well, add chicken base, lime leaves, lemon grass, chilies, ginger, then stir well. Add shallots, cover and cook for 2 minutes.


Add mushrooms, sugar, fish sauce, and lime juice. Cover and cook for 3 minutes or until the chicken is cooked through. Check for seasoning. Add 1/8 tsp. salt if needed. Stir in cilantro leaves. Turn off the stove. Remove ginger, lemon grass, lime leaves, and whole chilies before serving.

Leave the chilies if you like it spicy!


Serves 4-6

Did you make this dish? I’d love to know how it turns out! Feel free to like, share, and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: