Name: 20-Minute Thai Chicken Curry Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai-Inspired
Ingredients: 1 tbsp olive oil; 1 lb chicken breast, diced; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tbsp grated ginger; 2 tbsp red curry paste; 1 can (14 oz) coconut milk; 2 cups chicken broth; 1 tbsp soy sauce; 1 tsp brown sugar; ½ cup frozen peas; ½ cup sliced bell peppers; Juice of 1 lime; Fresh cilantro, chopped (for garnish); Salt and pepper, to taste

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This quick and flavorful Thai-inspired soup is packed with creamy coconut milk, bold spices, and tender chicken. With just 20 minutes of cooking time, it’s the perfect meal for a busy weeknight!

Why You’ll Love This Recipe

Quick & Easy – Ready in just 20 minutes for a fast, satisfying meal.
Rich & Creamy – Coconut milk gives it a smooth, velvety texture.
Bold Thai Flavors – Red curry paste, ginger, and lime add incredible depth.
Customizable – Add your favorite veggies or protein for variety.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 lb chicken breast, diced
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons red curry paste
1 can (14 oz) coconut milk
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon brown sugar
½ cup frozen peas
½ cup sliced bell peppers
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Salt and pepper, to taste

Directions

1. Sauté the Chicken

Heat olive oil in a large pot over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5-6 minutes, stirring occasionally, until browned and cooked through.

2. Add Aromatics

Stir in the onion, garlic, and grated ginger, and sauté for 2-3 minutes until softened.

3. Build the Flavor

Add the red curry paste and cook for 1 minute, stirring constantly to release its flavors.

4. Simmer the Soup

Pour in the coconut milk, chicken broth, soy sauce, and brown sugar. Bring to a gentle simmer and cook for 5 minutes to blend the flavors.

5. Add Vegetables

Stir in the frozen peas and sliced bell peppers. Cook for another 2-3 minutes, until the vegetables are tender.

6. Finish & Serve

Turn off the heat and stir in lime juice. Adjust seasoning with salt and pepper to taste. Garnish with fresh cilantro and serve hot!

Servings and Timing

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Calories: 350 kcal per serving
Servings: 4

Variations

Make it vegetarian – Swap chicken for tofu and use vegetable broth.
Add noodles – Stir in cooked rice noodles for a heartier meal.
Increase spice – Add extra curry paste or red pepper flakes.
Use different veggies – Try carrots, zucchini, or mushrooms for more texture.

Storage & Reheating

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Cool completely, then freeze for up to 2 months.
Reheat: Warm on the stove over medium heat or in the microwave.

FAQs

Can I use green curry paste instead of red?

Yes! Green curry paste will give a slightly spicier and more herbaceous flavor.

What kind of coconut milk should I use?

For the best creamy texture, use full-fat coconut milk. Light coconut milk will work, but the soup will be thinner.

Can I use rotisserie chicken instead?

Absolutely! Shred pre-cooked rotisserie chicken and add it in step 5 to save even more time.

Conclusion

This 20-Minute Thai Chicken Curry Soup is a creamy, comforting, and flavor-packed meal that’s easy to make and full of Thai-inspired goodness. Whether you’re cooking for a busy weeknight or meal prepping, this soup is sure to be a new favorite! Try it tonight!