Thai Red Curry Chicken Soup

Thai Red Curry Chicken Soup

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Thai Red Curry Chicken Soup is a hearty and satisfying soup with all of the delicious Thai flavours. It is, quite possibly, my favourite soup. And, I realized I’ve never made it for The Food Blog.

red thai curry chicken soup in two blue & white bowls with black chopsticks

This post is sponsored by Lilydale®. As always, all opinions are my own.

Using Precooked Chicken Makes this Soup Come Together Fast

I’m partnering with Lilydale®, in celebration of the brand’s 75th anniversary, to create a recipe using their poultry products. So, Thai Red Curry Chicken Soup immediately came to mind. And because I love healthy convenience, I knew that Lilydale’®s Oven Roasted Carved Chicken Breast would be a perfect ingredient for this soup.

Because I love the convenience of this chicken. You can put this Thai red curry chicken soup together quickly because the chicken is already roasted and carved for you. And this chicken tastes just like you roasted and carved it yourself. Lilydale® Oven Roasted Carved Chicken Breast is carved from minimally processed, whole chicken breasts with no nitrates.
A bowl of soup on a table

Versatile Chicken

The chicken is tender and juicy, and also great for salads, sandwiches, or any other chicken recipe. In addition, try it in these recipes, too; Chicken Noodle Soup with VegetablesChipotle Chicken Enchiladas; or Chicken Stroganoff. We’re even taking some camping with us because you can’t beat the convenience.

Two bowls of food on a table

Locally Sourced is Best

I love buying local, and Lilydale® has been providing Canadians with top quality chicken and turkey products for 75 years. That’s pretty local! Their fresh, frozen, fully cooked, and deli products are wholesome, delicious, and one hundred percent from chickens & turkeys raised on Canadian family farms. Learn more by visiting for product info and more recipes.

A package of cooked chicken breast slices

About Thai Red Curry

Usually, Thai red curry paste is less spicy than green curry paste. The paste is a combination of dried red chilies with garlic, galangal, lemongrass, peppercorns, salt, coriander seeds, cumin, kaffer lime leaves, and shrimp paste.

Typically, you use a mortar & pestle to combine all of those flavours into a paste. (Although, a food processor would work, too). Then you cook the paste in oil, along with meat, chicken, tofu or fish, as well as vegetables.

Although you can make your own Thai Red Curry paste, you can easily find excellently prepared curry pastes in most grocery stores.

Two bowls of soup, with chopsticks

About This Red Curry Chicken Soup

So, I love that this flavourful soup, while usually pretty quick to make, is even quicker to make with Lilydale® Oven Roasted Carved Chicken. Most importantly, this chicken soup is delicious, and a hearty meal in itself. And, it’s perfect for a delicious microwave lunch for work the next day, too.

Two blue & white patterned bowls of red thai curry chicken soup with noodles next to a sprig of basil and wedge of lime


Thai Red Curry Chicken Soup

Thai Red Curry Chicken Soup

This Thai Red Curry Chicken Soup is delicious, full of flavour, and easy to make using Lilydale@ oven roasted carved chicken breast.
4.75 from 35 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soup
Cuisine Thai
Servings 6
Calories 127 kcal


  • Stock Pot


  • 1 tbsp coconut oil
  • 1 onion diced
  • 1 red bell pepper cored, seeded, thinly sliced
  • 3 garlic cloves minced
  • 2 tbsp fresh ginger minced
  • 4 oz Thai red curry paste
  • 1 14 oz can coconut milk full fat
  • 4 cups chicken stock reduced sodium
  • 3 oz rice noodles
  • 7 oz Lilydale®Oven Roasted Carved Chicken Breast cubed
  • 3 tbsp fish sauce *see recipe notes
  • 2 tbsp lime juice juice of one lime
  • 1/2 cup fresh cilantro leaves chopped
  • 1/2 cup fresh basil leaves chopped
  • Thai chile, jalapeno or another chile, thinly sliced optional


  • Heat coconut oil over medium-high heat in a stockpot or other large pot
  • Add onion and cook for 4-5 minutes, or until translucent
  • Add bell pepper, garlic, ginger, and Thai red curry paste. Cook, stirring, about 1 minute.
  • Stir in coconut milk, and bring to a boil.
  • Stir in chicken stock, bring back to a boil, then reduce heat to low and allow to simmer 10 minutes. Turn off heat
  • Meanwhile, bring a pot of water to a boil. Turn off heat, add rice noodles and cover. Let stand about 3 minutes, then drain and rinse in cold water.
  • In the soup pot, stir in Lilydale Oven Roasted Carved Chicken Breast cubes, fish sauce, and lime juice. Remove from heat. Stir in cilantro and basil.
  • To serve, add 1/4 cup rice noodles to individual bowls, ladle soup over each bowl of noodles, and garnish with additional cilantro leaves. Serve sliced chilies alongside if desired.


Full fat coconut milk gives the soup a creamy consistency.
Because some fish sauces are saltier than others, add it a tablespoon at a time, taste, and continue adding if needed.
Although I'm using reduced sodium chicken stock, I haven't added any salt to this recipe because of the fish sauce. Add some to taste, if needed.
Regular basil if just fine, but if you can find Thai basil, use that.
Parsley can be substituted for the cilantro
Be sure to cook the noodles separately, because, if you cook them right in the soup, they will overcook, and will absorb a lot of the liquid.


Serving: 1gCalories: 127kcalCarbohydrates: 8gProtein: 11gFat: 5gSaturated Fat: 3gCholesterol: 21mgSodium: 795mgPotassium: 380mgFiber: 1gSugar: 3gVitamin A: 3805IUVitamin C: 31.4mgCalcium: 47mgIron: 1.2mg
Keyword Coconut Milk Soup, Red Curry Soup, Thai Red Curry, Thai Soup
Tried this recipe? What changes did you make?Let us know how it was!

A bowl of soup on a table




45 thoughts on “Thai Red Curry Chicken Soup

  1. I made this last night. I added a small amount of brown sugar and zucchini noodles, but otherwise followed the recipe. It tasted awesome, like straight out of a restaurant. I will be making it again soon.

    1. Hi Cherie, Zucchini noodles are a great idea, and in Thai cooking, they often use a bit of coconut or cane sugar so that addition is perfect. We love this soup too, and I’m so happy that you did as well. Thanks so much for coming back to let me know!

  2. I made this last night. It was delicious! Thank you! I didn’t have any red bell pepper, so used a jar of pimentos and some sun dried tomatoes.
    Looking forward to having the red bell pepper next time because we will have this often!

    1. Hi Rhonda. I’m so glad you loved it as much as much as we do! I so appreciate that you came back to let me know. Your substitutions sound perfect, too. Enjoy!

    1. Hi Michelle! I’m so thrilled that you loved this delicious soup, and, that you came back to let me know. You’re awesome, and the reason that I keep doing this. ♥

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  4. Oh this looks so yumm! Discovered your blog today and subscribed right away! Looking forward to more awesome recipes 🙂

  5. I love thai cuisine and I have made thai red curry chicken using the store bought red curry paste and loved the flavours. Your soup looks amazing with vibrant colours which makes it so tempting. I am sure going to try this out. Thanks for sharing.

  6. Thai flavors in a soup? I’m there! This sounds delicious! I can see it being really good with rice noodles, too (but then I’m a bit of a noodle nut)! Pinning!

  7. It’s soup time anytime at our house and your soup sounds so appealing to me, Colleen. I am looking forward to trying it very soon. Thanks so much for sharing! 🙂

  8. I love soup season!! This looks like such a delicious recipe too. I’m going to have to add this to my rotation of soups this fall!! thanks for sharing Colleen!

  9. All my favourite Thai flavours –sweet, salty, sour, bitter and spicy–in one beautiful bowl. Pinning this one! I love the easy of using pre-cooked chicken, too. Thanks for a great recipe, Colleen!

  10. I am a huge fan of both pre-cooked chicken and prepared curry paste: such huge time savers! This soup has such wonderful flavors going on, and I just happen to have some Thai basil in my garden that I’d love to use up before our first frost. Score!

  11. This looks delicious Colleen! Perfect for soup season and I love the ease of using the precooked chicken for those busy nights. 🙂

  12. I love Thai red curry! I think it’s my favourite Thai curry paste! It’s also one of the few Asian food products that are easy to find here in Italy! Italians aren’t so into other foods! The chicken you used looks good. Wish we had the same product here!

  13. This looks like such a warm and filling Thai soup. I really am a sucker for Thai soups, as well. I have very fond memories of going to a place in downtown Walnut Creek, CA in the 80s with my mom and eating this thai soup. Ohh.. so good. I am going to have to try this.

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