This Red Curry Chicken Soup is a vibrant, soul-warming soup of velvety coconut milk infused with fiery red curry paste, enveloping tender chunks of chicken and crisp water chestnuts for a delightful crunch.
Brightened with hints of fresh ginger, and siracha and lime, this aromatic soup balances spicy, savory, and subtly sweet flavors.
This soup has tender chicken, a wonderful flavor, and cooks up quite quickly.
To Make Red Curry Chicken Soup you will need:
- boneless, skinless chicken breasts
- avocado oil
- salt
- black pepper
- garlic
- fresh ginger
- Thai red curry paste
- chicken broth
- water chestnuts
- coconut aminos
- sriracha
- coconut sugar or honey
- coconut oil
- cilantro
- coconut milk
- limes
- soup pot (Dutch oven)
- cutting board
To begin you will need some minced garlic and freshly grated ginger, You’ll cook that in some coconut oil for just a minute, until it is fragrant.
Add in Thai red curry paste and cook for one minute.
Pour in chicken broth and stir it together. Heat the broth to a boil, reduce the heat, and simmer for 2-3 minutes.
Add in the coconut aminos, sriracha, water chestnuts, cilantro, and coconut sugar (or honey). Cook it together for 2-3 minutes.
Nestle the chicken down into the broth mixture. Bring it to a gentle boil, then reduce the heat and simmer for 20-30 minutes or until the chicken is cooked through and tender.
Remove the chicken to a cutting board, and shred or cube it. Add it back to the soup along with coconut milk and the juice of a lime. Heat the soup through.
Serve the soup with additional lime wedges for garnish. (optional)
Enjoy.
Recipe Tips:
The chicken can be cooked ahead of time to make this a very quick meal for a busy day.
Another short cut is to use rotisserie chicken from your grocery store.
Chicken thighs can be used instead of chicken breasts if you wish.
Try adding bamboo shoots to this as well.
Watch Me Make this Recipe in the Video Below
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Red Curry Chicken Soup
Ingredients
- 2 Tb coconut oil
- 3 cloves garlic, minced
- 1 Tb fresh ginger, grated
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 Tb Thai red curry paste
- 4 c chicken broth
- 1 teaspoon cilantro, dry
- 1 teaspoon sriracha, more to taste
- 1 teaspoon coconut aminos
- 1 ½ lb chicken breasts, boneless, skinless
- 13 oz coconut milk, canned
- 5 oz water chestnuts, canned, drained
- 1 teaspoon coconut sugar, or honey (optional, omit for keto)
- 2 limes, see instructions
Instructions
- To begin heat the coconut oil in a Dutch oven or soup pot. Add in the minced garlic and grated fresh ginger. Cook for just a minute.
- Add in the Thai red curry paste and cook for one minute.
- Pour in the chicken broth, salt, black pepper, coconut aminos, sriracha, cilantro, and the coconut sugar and stir it together.
- Nestle the chicken down into the broth mixture. Bring it to a gentle boil, then reduce the heat and simmer for 20-30 minutes or until the chicken is cooked through and tender.
- Transfer the cooked chicken to a cutting board and shred or cut it into bite sized pieces.
- Add the shredded chicken to the soup along with the coconut milk, water chestnuts, coconut sugar and the juice of one of the limes. Cook it together for 2-3 minutes.
- Serve the soup with additional lime wedges for garnish.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This recipe was originally written in 2023, and updated in 2025 with streamlined, and easier instructions that save time.
This was delicious. I used toasted sesame oil to brown my chicken in before sauteing my veggies. Thanks for sharing such a delicious post.