This Thai Red Curry Soup is packed with veggies and flavor! It’s quick to make, gluten and dairy free and can easily be made vegan.
I’ve made this soup so many times lately! It is packed with flavor from lots of aromatics like fresh garlic and ginger and several heaping tablespoons of red curry paste. This soup has a big kick of spice but you can dial it down by using less curry paste or a mild version. I give you all the tips for how to make this soup!
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Thai Red Curry Soup
This soup is comforting and cozy thanks to coconut milk and it will fill you up but it is light and brothy so it won’t feel too heavy afterwards. Basically, this soup is juuuust right, haha.
Variations and Substitutes
- I like to use full fat coconut milk because it is so creamy however you can use light coconut milk if you prefer a more brothy texture. I do not recommend leaving it out completely though as the fats from the coconut milk provide a nice base for the flavors. If you need to substitute, try whole milk or heavy cream instead.
- This soup is really versatile! I like to use lacinato kale because it’s sturdy enough to hold up under cooking but still tender. However, you can easily substitute curly kale. Other swaps that would work well are cabbage, collard or mustard green. Spinach would work but wait until the very end to add it in with the cilantro and green onions since it is a more tender green.
- I like to use store bought pre-cubed butternut squash in this soup. It is so easy, you just dump it in! You can definitely swap in sweet potato or really any potato for that matter.
- If you’d like a vegan option, leave out the chicken breast and use vegetable broth instead. You can add cubed tofu or chickpeas if you’d like!
- I cook the chicken breast with the soup but you can use a rotisserie chicken or store bought pre-shredded chicken as well.
- If you are spice adverse, try using half the amount of red curry paste. My favorite brand is Mae Ploy.
- If you want to bulk up this soup, add rice noodles or just rice. It’s a great addition that I like to add sometimes. I would recommend cooking the noodles separately versus in the soup. They can be cooked in the soup however they soak up a lot of liquid and this could cause your soup to become very thick. Cooking separately helps prevent this. If it does happen, add 1/4 cup liquid (broth or water) until desired consistency is reached.
Make Ahead and Storage
This soup makes wonderful leftovers! Make a batch and keep in air tight container in the fridge for a week. Freeze and thaw for a quick meal. If I have leftovers I know I won’t get to that week, I will portion them out into containers and freeze. Then I can just pull one out anytime I need a quick lunch or dinner.
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Thai Red Curry Soup
- 1.5 cups white onion chopped, about 1/2 a large white onion
- 1 tbsp olive oil or any kind of oil, butter or coconut oil
- 1/2 tsp kosher salt reduce by half if using table salt
- 8 cloves garlic minced or pressed
- 2 in fresh ginger about 2 tsp fresh grated ginger, can sub ginger paste
- 4 tbsp red curry paste I use Mae Ploy brand, can use less if don't like spicy
- 1 chicken breast cooked shredded, can sub rotisserie. Omit if making vegan
- 4 cups low sodium chicken broth Sub vegetable broth if making vegan
- 2 cups lacinato kale chopped, can sub curly kale, spinach, cabbage, collard or mustard greens
- 2 cups butternut squash diced, can sub any kind of potato
- 13.5 oz coconut milk 1 can of coconut milk, I recommend full fat but can sub low fat coconut milk, whole milk or 1 cup heavy cream
- 3 green onions chopped
- 1/4 cup cilantro chopped
- In a large pot, saute the onions with the oil and salt over medium heat until begging to become translucent, about 3-5 minutes. Add garlic, ginger and red curry paste and stir until well combined 30-60 second more.
- Add chicken breast to pot. Cut in half to reduce cooking time. Pour chicken broth over, stir everything, cover and let cook over medium heat for 8 minutes or until chicken is cooked through. Remove chicken breast, shred with a fork and return to pot.
- Add kale and butternut squash and cook 5 minutes more until squash is tender. Reduce heat to low and add coconut milk. Make sure to vigorously shake the can before opening to mix. Stir together and turn off heat. Add green onions and cilantro, reserving a small amount for topping if desired.