Thai red curry soup is a perfect simple comfort food. With the super flavourful thai red curry paste broth, vermicelli noodles, and tender chicken thighs – topped with refreshing bok choy… what’s not to love?!
This Thai red curry soup is super easy to assemble with just a few ingredients. If you’re wary of spice don’t let this put you off, it’s very customisable when it comes to spice level. We’re here for flavour!
I was surprised when this recipe of mine gained a bit of traction on TikTok. It only took off and gained some popularity a month or so after I posted it, but it proved popular by the people who followed it! It’s such a great feeling when people give positive feedback on your recipes, it’s why I love to share.
Key Ingredients
- Chicken thighs: these are my go-to choice of chicken cut. They are so juicy and tender, and really absorb the flavours of the Thai red curry soup. You could opt for chicken breast, just be careful not to overcook it.
- Bok choy: this gives the soup a freshness. It helps balance the richness of the red curry paste and coconut milk. Because it’s lightly blanched in the broth before being served, it also has a nice crunch texture.
- Garlic: is the base aromatic of the dish. It helps to build the base flavour, building on the savoury and umami elements in the soup.
- Chicken stock: because this is a soup, you’re going to want a delicious liquid that supports the rich flavours. It’s not an overpowering flavour, but it gives the soup a bit of oomph whilst allowing all the other ingredients to shine.
- Coconut milk: to calm the spice of the red curry paste. I used coconut milk over coconut cream because I wanted to make sure it supported the curry paste flavour, not overpower it. It also helps prevent the soup from becoming too rich.
- Red curry paste: the star of the show! Thai red curry paste is delicious and aromatic, it gives the soup its flavour punch! I have added enough so that it is the key flavour, but not super spicy. You can add more if you’re looking for a spicy kick.
- Vermicelli: these delicate rice noodles are a perfect addition to this soup. They embrace the broth and carry its flavour.
- Oyster sauce: adds a slight sweetness to the broth. Whilst balancing and complementing both the milky and spicy ingredients.
- Sesame oil: gives a beautiful nuttiness to the soup. There is just a hint in the broth. Due to its aromatic and nutty elements, it complements the chick stock perfectly.
How to make this Thai red curry soup
Cook the chicken.
To a pot place in the whole chicken thighs. Pour in the oyster sauce, sesame oil, and soy sauce. Cook the chicken and sauces, until the chicken is done and have a nice slight char to it. Then remove from the pot and set aside wrapped in tinfoil.
Start the base.
To the same pot the chicken was in, add the Thai red curry paste. Mix the curry paste in with the leftover flavours from the chicken, and let it cook slightly. This will bring out more of the flavours before adding the stock.
Make the broth.
To the red curry paste mix in the crushed garlic. Pour in chicken stock, be sure to also delgaze and get all the flavour off the bottom. Then stir in the coconut milk, and chicken powder.
Cut the chicken.
Take the chicken thighs out of the tinfoil, and place them on a chopping board. Cut the chicken thighs into bite size strips, or pieces if you would prefer. Keep these set aside until serving.
Cook the vermicelli.
Bring a jug, or pot, of water to a boil. Once boiling, place the vermicelli into the hot water and leave to cook for 2 minutes – or as per packet instructions. Drain and rinse the rice noodles. When the vermicelli is also finished cooking, add the bok choy into the thai red curry soup broth for a couple minutes before serving.
Assemble the Thai red curry soup.
First, place your desired amount of noodles into your bowl. Then ladle the thai red curry soup over the vermicelli. Put the cut chicken thighs over top of the noodles and broth, then place the bok choy next to the chicken. Serve while hot!
Why you should make this Thai red curry soup
- Flavourful: even though there are only a few ingredients, this Thai red curry soup is packed with flavour. By using red curry paste as the base ingredient it brings a brilliant aroma and taste to the soup. With the spice from the chilli, with hints of lemongrass and ginger. The coconut milk adds its own undertone that beautifully carries the fragrant flavours. Plus with the chicken being cooked in the oyster sauce, soy sauce, and sesame oil it prevents it from being bland or boring.
- Convenient: a perfect ‘lazy’ meal or a quick weeknight dinner. All done in one pot – apart from the vermicelli which I did in a large bowl with boiled water. It’s a super easy meal that is filling and nourishing. Along with its ease, it is a convenient way to get your vegetables and protein.
- Customisable: while I think this exact recipe is perfect in every way shape and form (potential bias)… it is most definitely customisable to suit everyone’s needs. You may see that Thai red curry paste is made with chillies and can be spicy, but with the coconut milk and chicken stock you can adjust the ratio to suit your preference. Don’t like bok choy? No worries you could replace it with another green you prefer.
Dietary Substitutes
This soup is already gluten and dairy free which is great! If you were wanting to make it vegetarian and vegan you could replace the chicken with a mushroom with a meaty texture, and replace the chicken stock with vegetable stock. It’s very easy to adapt!
Storage for the Thai red curry soup
This Thai red curry soup could last 2-3 days in the fridge in an airtight container. For freezing, also keep in an airtight container, for up to 2 months. The key would be to keep the noodles separate so they do not go soggy.
More for soup lovers
- Roast Veggie Soup
- Miso Satay Noodle Soup
- The Best Chicken Soup
- Zuppa Toscana
- Lentil Soup
- Golden Chicken Soup
Alrighty, ready to take a trip to flavour town? You won’t be disappointed by this Thai red curry soup, so come on… don’t miss out!
Thai Red Curry Soup
Ingredients
- 3 bulbs bok choy
- 3 garlic cloves
- 4 chicken thighs
- 3 tbsp Thai red curry paste
- 4 cups chicken stock
- 400 mL coconut milk
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- ½ tbsp sesame oil
- 1 tbsp chicken powder
- Vermicelli dependent on how much you’d like
Instructions
- To a pot place in the whole chicken thighs, with a small amount of olive oil.
- Pour in the oyster sauce, sesame oil, and soy sauce. Cook the chicken and sauces, until the chicken is done and have a nice slight char to it. Then remove from the pot and set aside wrapped in tinfoil.
- To the same pot the chicken was in, add the Thai red curry paste. Mix the curry paste in with the leftover flavours from the chicken, and let it cook slightly.
- To the red curry paste mix in the crushed garlic. Pour in chicken stock, be sure to also delgaze and get all the flavour off the bottom. Then stir in the coconut milk, and chicken powder.
- Let the broth simmer for 15 minutes.
- Take the chicken thighs out of the tinfoil. Cut the chicken thighs into bite size strips, or pieces if you would prefer. Keep these set aside until serving.
- Bring water to a boil. Once boiling, place the vermicelli into the hot water and leave to cook for 2 minutes – or as per packet instructions. Drain and rinse the rice noodles.
- When the vermicelli is also finished cooking, add the bok choy into the thai red curry soup broth for a couple minutes before serving.
- Ladle the thai red curry soup over the vermicelli. Put the cut chicken thighs over top, then place the bok choy next to the chicken. Serve while hot!
