Thai Curry Soup

Hearty, healthy, rich, and creamy, this Thai Curry Soup is one of my go-to meals when I'm craving something sweet and spicy. Packed with assorted vegetables, chicken and delicate rice noodles, this mildly spicy soup is ready in just 30 minutes using your Instant Pot or stove.

This delicious and nutritious Thai coconut curry soup is filled with protein, has tons of veggies and the creamy yum coconut milk gives it a smooth and velvety texture.

A squeeze of lime towards the end cuts through that richness and balances this coconut curry soup really well.

It's an easy weeknight meal that comes together in a flash, especially when I use store-bought curry paste.

This Thai red curry noodle soup practically cooks itself. Simply combine chicken with whatever assorted veggies you have on hand, add coconut milk, stir in store-bought curry paste, and let the pot do its magic.

With very little effort this healthy one-pot meal is on the table in 30 minutes!

How to Make Thai Curry Soup

It only takes a handful of ingredients to make this pot of deliciousness. Let's take a look at the ingredients for Thai Red Curry Soup and the process.

Ingredients- Notes & Substitutions

Protein: I use chicken breast or thighs cut up in ½-inch pieces.

Thai Curry Paste: I use Maesri brand red curry paste. It's 100% vegetarian and does not contain any shrimp paste. If you're looking for a certified gluten-free curry paste, Thai Kitchen is another great product line.

Coconut Milk: This gives the soup a rich, creamy taste. For best results, use full-fat coconut milk.

Aromatics & Seasoning: Garlic, ginger, lemongrass, cilantro, onion, and fish sauce form a flavorful foundation in this dish.

Vegetables: This is where you can get creative and use your favorite medley of vegetables. I like to add the veggies after pressure cooking so they retain their crunch. I use zucchini, carrots, baby corn, and bell peppers.

Noodles: I use brown rice noodles in this soup. The delicate flavors of rice noodles pair great with the Asian flavors. Besides, it also makes this soup gluten-free. You can also use white rice noodles if you like.

Broth: Vegetable or chicken stock/ broth both work great in this soup, use whatever you have on hand.

Scroll to the recipe card for a detailed list of ingredients and quantities.

Step by Step Instructions

Heat oil on SAUTE mode in Instant Pot.  Add red curry paste, ground ginger and garlic, and chicken pieces.  Saute for 30-45 seconds. (pic 1)

Add broth, salt, fish sauce, cilantro, and lemongrass and stir well. (pic 2, 3 & 4)

Cancel Saute and close the lid. Pressure cook on Manual/Pressure Cook for 5 minutes on high pressure (sealing position). (pic 4)

When the cooking time is over, perform a controlled manual release of pressure.  What this means is, turn the knob halfway between sealing and venting, or push down in bursts and let go. This causes the pressure to release slowly and the soup doesn't splash through the knob. Open the lid after the pin drops.

Turn on Saute. Add rice noodles, Thai basil, veggies, coconut milk and simmer for 3-4 minutes, until the noodles cook through.  (pic 5 & 6)

Using tongs pull out lemongrass and cilantro stems. (Pic 7)

Add honey and squeeze in the juice of half a lime. Garnish with fresh cilantro leaves and serve warm! (pic 8)

Serving Suggestion

Since this red curry soup is packed with noodles, protein, and vegetables, it doesn't really need anything else. It's a complete meal by itself.

Serve it in bowls and finish it with a gentle squeeze of lime and some fresh cilantro or Thai basil leaves and enjoy.

For a low-carb option, skip the rice noodles and add zucchini noodles along with the vegetables.

Another Delicious Thai Soup: Tom Yum Soup

Customize this Recipe

I make quite a few variations of this red curry soup. I switch the proteins and make it with chicken or shrimp, or a vegetarian version with Extra-Firm Tofu.

Add Shrimp instead: Use thawed pre-frozen medium-size shrimp (35-50 count per bag) since they are deveined and ready for use. Add them after pressure cooking and simmer for a few minutes on saute mode, until the shrimp are cooked.

Use frozen vegetables: Add them after pressure cooking and cook for a few minutes on sauté till they thaw and absorb the soup flavors.

Make it Low Carb: Use brown rice noodles since they contain more fiber lowering the net carbs per serving. You can also skip the rice noodles and use zucchini noodles instead. Add them along with the vegetables.

Make it Vegan & Vegetarian: Simply substitute chicken with extra-firm tofu in this recipe and follow the remaining instructions using vegetable broth. Add tofu after the pressure cooking process and simmer it for a few minutes in the soup.

Alternate Method: Stove-Top Recipe

Thai chicken curry soup can also be made on the stove-top. Simply follow this recipe in a heavy-bottom soup pot or pasta pot.

1. Heat oil on medium-high heat and sauté the chicken pieces with red curry paste, ginger and garlic. Then add chicken or vegetable broth, fish sauce, lemongrass, cilantro bunch and stir.
2. Bring everything to a boil, reduce the heat to medium, cover the pan and simmer everything for 15-20 minutes, or till chicken is cooked and tender.
3. Open the lid, add the rice noodles or zoodles (zucchini noodles), Thai basil, assorted veggies, coconut milk and stir everything. Cook for another 3-4 minutes till the noodles cook through.
4. Add some honey and squeeze half a lime. Check for seasoning and garnish with fresh chopped cilantro leaves.

How to Store & Freeze

This soup is great for meal prep and stays good in the refrigerator for up to 5 days. Store it in an air-tight container and reheat it in the microwave or stove as needed.

To freeze this soup, skip the noodles as those don't thaw well. Cool the soup completely, then transfer to individual freezer-safe containers, seal them and freeze for up to 2 months. To serve, thaw in refrigerator overnight, and make noodles just before heating and serving.

Recipe Tips

• Add the veggies after pressure cooking so they maintain a mild crunch and add a nice texture contrast to this creamy soup
• This soup can be made with chicken, shrimp, or Tofu. For shrimp and tofu, add after pressure cooking and simmer for a few minutes. This prevents them from overcooking.
• I use pad thai rice noodles for best results.
• For the Low-carb option, skip the noodles or use zucchini noodles. Add them to the soup 2-3 minutes before you are ready to eat. This prevents them from turning mushy.
• You can add more or fewer noodles based on your preference. You can also skip the noodles altogether and serve this with steamed Jasmine rice.
• To freeze this soup, skip the noodles. Freeze in an air-tight container. Add the noodles when you are reheating them. You can re-heat it in the Instant Pot on Saute mode, or on the stove-top.
• If doubling this soup and releasing pressure manually, turn the knob halfway between sealing and venting. This causes the pressure to release slowly and soup doesn't spray through the knob.

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📖 Recipe

Thai Curry Soup

Aneesha Gupta

30-minute recipe for a hearty and healthy Thai Curry Soup that's packed with vegetables, chicken, rice noodles, and rich coconut milk.

4.53 from 23 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course, Soup

Cuisine Thai

Servings 4 people

Calories 629 kcal

Equipment

• ▢
  Instant Pot

Ingredients

 

US CustomaryMetric

 

1x2x3x

For Pressure Cooking:

• ▢ 1 pound boneless skinless chicken breast or thighs cut in 1 inch pieces - use Tofu for vegetarian soup
• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoons Maesri Thai red curry paste adjust to taste, it's a bit on the spicier side
• ▢ 2 cloves garlic minced, or ¼ teaspoon garlic powder
• ▢ ½ inch ginger minced
• ▢ 3 cups chicken broth or Vegetable Broth
• ▢ 2 tablespoons fish sauce or soy sauce
• ▢ ½ teaspoon salt adjust to taste
• ▢ 1 stalk of lemongrass cut into 3-4 pieces
• ▢ ½ a bunch of cilantro to be added as-is

Add after opening lid (on SAUTE mode)

• ▢ 4 oz. Pad Thai brown rice noodles - ½ of (8oz.) box, or any rice noodles
• ▢ ½ cup fresh Thai basil leaves or regular basil
• ▢ 1 small onion sliced (about ½ cup)
• ▢ 1 small bell pepper sliced (about ½ cup)
• ▢ 1 zucchini sliced in half-moons (about ½ cup)
• ▢ 1 carrot sliced in half-moons about ½ cup
• ▢ 1 can cut baby corn rinsed and drained
• ▢ 1 can Coconut Milk (13.5 oz) stir well before adding
• ▢ 1-2 tablespoons honey or sugar (adjust to taste)

Garnish

• ▢ ½ lime juiced
• ▢ 2 tablespoons fresh chopped cilantro

Cook ModePrevent your screen from going dark

Instructions

 

• Heat oil on SAUTE mode in Instant Pot.  Add red curry paste, ground ginger and garlic and chicken pieces.  Saute for 30-45 seconds
• Add broth, salt, fish sauce, cilantro and lemon grass and stir well.   Cancel Saute and close the lid. Pressure cook on Manual/Pressure Cook for 5 minutes on high pressure (sealing position)
• Once cooking time is done, manually release the pressure.  Note: If your pot is too full, turn the knob half way between sealing and venting. This causes the pressure to release slowly and soup doesn't splash through the knob. Open lid after the pin drops.
• Using long tongs or a fork, remove the cilantro bunch and lemongrass stalk.
• Turn on Saute. Add rice noodles, Thai basil, veggies, coconut milk and simmer for 3-4 minutes, until the noodles cook through. Add honey and squeeze in juice of half a lime. Garnish with fresh cilantro leaves and serve warm!

Stovetop recipe

• Heat some oil in a heavy bottom soup pot or pasta pot on medium-high heat.  Sauté the chicken pieces with red curry paste and crushed ginger and garlic. Then add chicken or vegetable broth, fish sauce, lemongrass, cilantro bunch and stir.
• Bring everything to a boil, reduce the heat to medium, cover the pan and simmer everything for 15-20 minutes, or till chicken is cooked and tender.
• Open the lid, add the rice noodles or zoodles (zucchini noodles), Thai basil, assorted veggies, coconut milk and stir everything. Cook for another 3-4 minutes till the noodles cook through. Add some honey and squeeze half a lime. Check for seasoning and garnish with fresh chopped cilantro leaves.

Video

Notes

• Add the veggies after pressure cooking so they maintain a mild crunch and add a nice texture contrast to this creamy soup
• This soup can be made with chicken, shrimp, or Tofu. For shrimp and tofu, add after pressure cooking and simmer for a few minutes. This prevents them from overcooking.
• I use pad thai rice noodles for best results.
• For the Low-carb option, skip the noodles or use zucchini noodles. Add them to the soup 2-3 minutes before you are ready to eat. This prevents them from turning mushy.
• You can add more or fewer noodles based on your preference. You can also skip the noodles altogether and serve this with steamed Jasmine rice.
• To freeze this soup, skip the noodles. Freeze in an air-tight container. Add the noodles when you are reheating them. You can re-heat it in the Instant Pot on Saute mode, or on the stove-top.
• If doubling this soup and releasing pressure manually, turn the knob halfway between sealing and venting. This causes the pressure to release slowly and soup doesn't spray through the knob.

 

Note: The nutrition facts below are my estimates and include brown rice noodles.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 629kcal | Carbohydrates: 62g | Protein: 35g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1810mg | Potassium: 1345mg | Fiber: 7g | Sugar: 15g | Vitamin A: 5268IU | Vitamin C: 73mg | Calcium: 83mg | Iron: 5mg

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This recipe has been updated with new photos, step-by-step instructions, and helpful tips.