Thai chicken curry soup (with noodles, red bell peppers, and mushrooms) – in a ladle in a Dutch oven.
Thai chicken curry soup (with noodles, red bell peppers, and mushrooms) – in a bowl.
Ingredients and Substitutions
Chicken breasts: I use boneless skinless for quick cooking and lean protein; sub thighs for juicier, fattier bite if you prefer darker meat. You can also use leftover cooked chicken or rotisserie chicken.
Thai red curry paste: It’s a staple of Thai cooking, and I use my favorite brand – Thai Kitchen. It’s very mild, which means most people will be able to eat this Thai coconut chicken soup, as it’s not overly spicy.
Coconut milk: I used full-fat unsweetened coconut milk. Not only is it essential for creaminess, it also makes this Thai soup dairy-free. You can use lite coconut milk but the soup will be thinner.
Peanut butter: It thickens and adds authentic Thai peanut flair (think satay), blending seamlessly here. I whisk in smooth, natural PB for a no-grit texture.
Fish sauce is another staple ingredient of Thai cooking; it adds saltiness and that deep umami flavor. Swap: more soy/tamari if fish sauce isn’t an option; or use vegan fish sauce.
Noodles: Use rice noodles or Mung bean vermicelli.
Veggies (bell pepper, shiitake, kale): You can also use yellow/orange bell pepper or thin-sliced carrots/snap peas. Swap shiitake mushrooms with cremini, portobello, oyster, or enoki. You can use bok choy, Swiss chard, or spinach instead of kale.
Note: The photo below shows all the ingredients you need (labeled!). Also, you will find the complete ingredient list (with amounts) and the recipe instructions at the bottom of this post.
The Ingredients for Thai chicken curry soup.
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