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Right by my office at my local Loblaws they make and serve a mean Thai Chicken soup. I love Thai flavors and this soup does not dissapoint. The main ingredient is Thai red curry paste that is mellowed down but not dorwned out by a delicious and creamy coconut milk. After paying about 7 dollars each time I had a Thai soup craving, I decided to experiment with different variations of the recipe till I finally got it just right. I added rice and veggies to this to make it very hearty.

You can use store bought Red Thai Curry paste, but there’s magic if you make your own and I have a recipe right here for you if you want an authentic taste. This soup will leave you KRAVING for more.

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Thai Chicken Soup


  • 3 tsps Thai Red Curry paste -
  • 1/2 red onion
  • 1 chicken breast – butterflied
  • 6 mushrooms
  • 1 red pepper cut in strips
  • 2 cups warmed chicken stock
  • 2 kaffir lime leaves
  • 200 – 400 ml canned coconut milk
  • Salt to taste
  • 1/4 cup pre cooked parboiled rice
  • Coriander


  1. Smear the chicken breast with one tsp of the paste, sauté and cut in cubes
  2. Cook the rice and keep aside
  3. In a pot, heat some oil and sauté the onion
  4. Add the mushrooms and cook for a minute
  5. Add the red pepper and only cook for a few seconds and we do not want it to turn into mush
  6. Add the chicken and then two tsps of the curry paste and mix well
  7. Add the warm stock and throw in the lime leaves and bring to a boil
  8. Add the coconut milk and salt to taste
  9. Add the rice
  10. Add the coriander just before serving