Thai Chicken Curry Soup

Enjoy a hot and spicy bowl of Thai Chicken Curry Soup with a delicious coconut broth, chunks of tender chicken and a homemade curry paste.

Just like a Thai restaurant! Thai Chicken Curry Soup - Low Calorie, Low Fat, Healthy

When I go to a Thai restaurant, I love to have soup.  I love all the flavors mingling together along with a little heat.  It’s an intoxicating mix of herbs and spices that make your taste buds sing.
I rarely make Thai food at home though.  I’m not sure why.  I try to make food from all over the world but I’ve been slow to incorporate Thai food into my repertoire.  That changed when I saw a recipe for Chicken Khao Soi in Bon Appetit.  What really caught my attention was that it used guajillo peppers.  I have a huge stock pile of them because I love to use them in salsa.  Woo hoo, another use for guajillo peppers.  So I decided to make my version of Thai Chicken Curry Soup.

We have a fabulous Thai restaurant about 25 minutes from us, Thai Diner in Duluth, GA.  It is just out-of-the-way enough that we don’t get there very often.  Boo hoo, it is really good!  I need to bring Thai food to us by making it myself.  Since I don’t know much about Thai cuisine other than I love it, I decided to try out the recipe.  I knew I would tweak it to be healthier.  The original recipe has 700 calories and 36 grams of fat a serving – holy cow!  That definitely had to change.  My version has 462 calories with 14 grams of fat and it is a big serving!

Just like a Thai restaurant! Thai Chicken Curry Soup Low Calorie, Low Fat, Healthy

That type of calorie count is normal for a regular food magazine recipe.  It amazes me when I see a recipe labeled healthy and it has 1/4 cup olive oil for 4 servings.  That is 14 grams of fat per person just from the oil, how is that healthy?    It’s crazy.  I haven’t jumped on the fat-free bandwagon but I try to be responsible about it.  Yes we need healthy fat but it needs to be in moderation.  Ok, I’m getting off my soap box now.

This soup has lovely flavor.  If you have been following my recipes, you know I love to mix hot and cold food.  I love hot roasted potatoes on a cold salad or a salad on top of my pizza.  Thai and Vietnamese food fully embrace the ying and yang of hot and cold food together.  The fresh herbs and vegetables topping off this soup help give it vibrancy.  They also help cool your mouth from the sweet heat.  This soup won’t be “blow you mind” hot.  I almost always try to cook food our daughter can eat or at least try.  Sometimes, the heat is a little more than I had planned.  This soup has some heat to it but if you can tolerate a small to medium about of heat, you’ll be fine.  If you like a lot of heat, you may need to bump it up.  My husband never thinks anything is spicy enough!  Try it on a cool Fall night and let it warm you up.

Thai Chicken Curry Soup
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Yields 6 servings

Thai Chicken Curry Soup

40 minPrep Time

45 minCook Time

1 hr, 25 Total Time

Save RecipeSave Recipe


    Khao Soi Paste
  • 4 large dried New Mexico or guajillo chiles, stems and seeds removed, halved
  • 2 medium shallots, skinned and halved
  • 8 garlic cloves, smashed
  • 1 2-inch piece ginger, peeled & sliced
  • ¼ cup chopped cilantro STEMS
  • 1 tbsp. ground coriander
  • 1 tbsp. ground turmeric
  • 1 tsp. curry powder
  • 1 tbsp. lemongrass paste
  • Soup:
  • 1 tsp. vegetable oil
  • 2 14-ounce cans unsweetened lite coconut milk
  • 2 cups low-sodium chicken broth
  • 1 ½ pounds skinless, boneless chicken thighs, cut into large strips
  • 1 lb. baby portabella mushrooms
  • 9 oz. Chinese egg noodles
  • 3 tbsp. fish sauce
  • 1 tbsp. turbinado sugar
  • Kosher salt
  • ¼ cup sliced red onion
  • ½ cup Bean sprouts
  • ¼ cup cilantro sprigs
  • ½ cup sliced cucumber
  • 6 lime wedges


  1. Place chiles in a small heat-proof bowl and cover with boiling water. Let soak for about 25-30 minutes until softened. Drain but keep the water.
  2. In a food processor, add all the khao paste ingredient plus 2 tbsp. soaking water. Puree until smooth. You may need to add more soaking water.
  3. Heat oil in a Dutch oven or large pot over medium heat. Add the chile paste and cook, stirring constantly, until darkened, about 4 to 6 minutes.
  4. Add coconut milk and broth and bring to a boil.
  5. Add chicken and reduce the heat to a simmer. Cook until chicken is done about 20-25 minutes. Transfer chicken to a plate and shred.
  6. Cook noodles according to package directions.
  7. Add chicken, fish sauce and sugar to the broth. Adjust seasoning with salt or fish sauce.
  8. Add noodles and serve soup.
  9. Top with red onions, bean sprouts, cilantro, cucumber and lime wedges.


Nutritional value per serving: Cal 462 Fat 14 grams Carbs 48 grams Fiber 2 grams Protein 34 grams
Adapted from Bon Appetit Chicken Khao Soi Happy Healthy Eating,


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