Let's Talk About This Soup (And Why It Makes Me Smile)
Okay, friend, here it is: the soup that gets made in my kitchen probably more than anything else, except maybe tea. Easy Thai Chicken Curry Soup is what I reach for on those nights when the to-do list is yelling, the fridge is a weird combo of leftovers and question marks, and I just want something reliably good. Honestly, this is mostly born from laziness and the crushing realization that takeout in my town closes at 8. Plus, I have this memory of my brother trying to make it once and basically creating a yellow volcano—the soup was great, the cleanup, not so much. (Still love you, Jamie! Just maybe use a bigger pot next time.) Sometimes when the weather gets that special kind of Scottish dreicht, this is the thing that puts me back together.
Why You'll Love This (Or, At Least, Why I Do)
I make this when I can't think straight or just want to impress my sister with minimal effort. My family goes a bit wild for it, mostly because it smells fantastic and tastes like it took hours (spoiler: it doesn’t!). Plus, it's forgiving as heck—I've forgotten an ingredient before, swapped in things from the back of the freezer, even thrown in extra noodles when I've needed it to stretch. Honestly, the only bit that sometimes gives me headaches is the part where you have to open the coconut milk; there's always one can that laughs in the face of easy peel-off lids.
Your Shopping List (With My Usual Substitutions)
- 250g cooked chicken breast, shredded (rotisserie totally fine—I've grabbed supermarket pre-cooked strips in a pinch)
- 2 tablespoon Thai red curry paste (I've used green before, tastes different but nice—Grandma insists on the Mae Ploy brand, but any works)
- 400ml can of coconut milk (sometimes I top it up with water or chicken broth if it feels too thick—you do you)
- 2 cups chicken stock or broth (one of those jelly stock cubes dissolved in hot water is fine; nobody knows the difference)
- 1 tablespoon fish sauce, or a good pinch of salt if fish sauce isn’t for you
- 1 tablespoon brown sugar (I've used honey once, was still nice but maybe a wee bit odd)
- 1 bell pepper, sliced thin (yellow is cheery, but red, orange, whatever is in the fridge)
- 1 carrot, julienned or just thin half-moons is grand
- 2 handfuls rice noodles (or honestly I've broken up spaghetti once and it was... edible?)
- Juice of half a lime (lemon, if that’s all you’ve got)
- A handful of fresh coriander/cilantro, chopped (parsley if you must, or skip it and nobody will call the herb police)
- Fresh chili, sliced (only if you like it with a bit of a kick—sometimes I just shake in a bit of sriracha at the end)
How I Actually Make It (And Sometimes Distract Myself Midway)
- First off, put a big saucepan (think: your 'soup weather' pot, not the little one) on a medium heat. Pour in a splash of oil—doesn't really matter what, as long as it's not extra virgin olive 'cause that'll taste weird.
- Add your curry paste; stir it for a minute or so until it gets fragrant. (This is always where the aroma starts attracting lost family members.)
- Tip in coconut milk, stock, fish sauce, and brown sugar. Give it a good stir—and don’t worry if the coconut milk looks lumpy at first; it always smooths out with a bit of patience. I sometimes add a pinch more sugar if I’m feeling sweet-toothed.
- Sling in your carrot and bell pepper, let them bubble away for five-ish minutes. Honestly, I usually stir then start tidying the counter, only to forget and rush back to check I haven't invented a new kind of carrot caramel. (So far, I haven't.)
- In with the noodles—rice noodles cook fast, just check your packet. If you’re using something unconventional, maybe fish it out and taste it after three or four minutes.
- Toss in your shredded chicken; give it another two or three minutes to warm through. This is where I sneak a taste, call it quality control.
- Switch off the heat, squeeze in the lime, sprinkle over the coriander, and if you're into heat, add your chilies or sriracha. This is the bit where it starts looking properly inviting.
- Ladle into bowls. Take a second to admire the colors. (Or, if your kitchen lighting is as naff as mine, just get on with it before the noodles glue themselves together.)
Notes: What I’ve Learned the Hard Way
- If you leave the noodles in the broth too long, they go mushy. I sometimes ladle the soup over noodles in each bowl instead.
- I've tried making this without fish sauce and it still tastes lovely, just not as punchy.
- The soup looks a little split sometimes if you add the lime while it’s still boiling—wait for the heat to drop (don’t ask how I know that...)
If You Want to Play Around (Or Just Forgot Something)
- Tried adding baby spinach once—looked nice, but nobody noticed it was there. So, spinach doesn’t hurt, but doesn’t wow.
- Leftover roast pork instead of chicken? Actually pretty tasty.
- Tried tofu cubes. You’d think it would absorb flavors. It mostly just sat there, looking at me. Maybe fry them first?
Gear That Helps (And What to Do If You Can't Find Yours)
A decent large pot helps. But once, when I couldn't find it (it was in my daughter's room? Who knows...), I used a deep frying pan. As long as your veggies have room to swim, you're grand.
Storing the Leftovers
Okay, so technically this keeps for two days in the fridge and can be reheated gently. But, I'm not gonna lie, in my house it basically disappears in an hour. If you do stash it, maybe store the noodles and the broth separately to keep them from turning into soup glue. (Learned that the hard way.)
How I Like to Serve It (And a Slightly Odd Tradition)
Most days, I just slosh it into big bowls with a wedge of lime and maybe those crispy fried shallots from the Asian aisle. If I'm feeling flash, I'd warm up some naan (not Thai, just a family quirk—we dip naan in everything). Once, I served it over rice for my carb-obsessed uncle, and now he asks for it that way every time. No wrong answers here!
Trouble-shooting and Pro Tips (a.k.a., What Not to Rush)
- I once tried to microwave the coconut milk so it would come out of the can—big mistake. Just run the can under warm tap water instead.
- Don’t panic if the curry paste tries to stick. Just lower the heat and go gently—it’ll dissolve eventually; it always does.
- I’ve learned not to rush the veggie simmering time. Crunchy raw carrot in soup is, um, not the dream.
Your Questions (Because People Actually Do Ask!)
- Can I freeze this soup?
- Yeah, but be warned—noodles have a mind of their own in the freezer. I’d honestly leave them out and add some fresh ones when reheating. But if you do freeze the whole thing, it’s still totally edible, just a bit softer.
- Can I make it vegetarian?
- Oh, absolutely. Just skip the chicken and fish sauce, maybe toss in tofu (fried first!), or a tin of chickpeas. Even mushrooms work. I’ve tried it all. Some are tastier than others, to be honest.
- How spicy is this?
- I’d call it gently warming—not a face melter. But it totally depends on your curry paste brand and if you go wild with the chilies. Honestly, just add a little taste, and if you want it spicier, chuck in more anything-hot at the end.
- Can you make it ahead?
- I think this tastes better the next day, except the noodles, which, as previously discussed, tend to go a bit floppy if you leave them swimming overnight. But the broth—so good after a rest!
And that’s about it! Actually, on second thought, if you find yourself munching leftovers at midnight (standing at the fridge in your dressing gown, because who sits down for accidental soup?), know you’re in good company.
Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 2 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 lime, cut into wedges
- Fresh cilantro leaves for garnish
Instructions
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1Heat vegetable oil in a large pot over medium heat. Add red curry paste and sauté for 1–2 minutes until fragrant.
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2Add the chicken pieces and cook until they start to turn white, about 3 minutes.
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3Stir in the chicken broth and coconut milk. Bring to a gentle simmer.
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4Add bell pepper, mushrooms, fish sauce, and brown sugar. Simmer for 15–20 minutes, until chicken is cooked through and vegetables are tender.
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5Taste and adjust seasoning. Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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