Thai Curry Chicken Soup

Thai Curry Chicken Soup

Believe it or not, this soup inspiration came to me when I was shopping at IKEA!  I was waiting for pops and decided to go and have a look at their soups and they had this Thai Curry Chicken Soup that looked and smelt delicious!  And even better, it was $1.99 for a bowl and I couldn’t resist, to my surprise it was really tasty and I couldn’t wait to re-create it! The only complaint I have about their’s was that it wasn’t hot enough, oh well cheers to IKEA!

Load it up with fresh veggies

Both my boys had a bite and it was the greatest compliment, without looking up or missing a beat they each gave a quick grunt at different times “Mm!!!” and they continued to spoon and slurp it up!  That is music to my ears!  This soup is loaded with veggies and fresh ingredients and the coconut milk just makes it that much more special!  You can even use a rotisserie chicken and ready-made chicken stock.  So delicious, just soak it up with your favourite fresh bread or in our case, rice.

Chunky, creamy heavenly soup

Thai Curry Chicken Soup
Prep time
Cook time
Total time
This Thai Curry Chicken Soup hits the spot on a cold winter day! With a touch of spice, loaded with veggies, chicken, chickpeas and immersed in a beautiful, creamy, red curry coconut milk soup. Top it off with some fresh coriander and a squeeze of lime.
Recipe type: Soup
Cuisine: Thai
Serves: 6-8
  • Curry Soup
  • 8 cups chicken stock (homemade recipe below)
  • 2 cups of cooked shredded chicken
  • (I used the breast meat from the homemade stock)
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp grated fresh ginger
  • 2-3 cloves garlic minced finely or grated
  • 1 cup carrot diced finely
  • 1 cup celery diced finely
  • 1 small eggplant sliced finely
  • 1 cup bell pepper diced finely
  • 1-2 stalks lemongrass
  • 2 cups of pureed or diced tomatoes
  • 2 tbsp Thai red curry paste
  • 1 tbsp fish sauce (to taste)
  • ½ cup chickpeas
  • 2 cups coconut milk
  • 1 tsp brown sugar
  • ½ cup of fresh Thai basil leaves
  • lime wedges and fresh coriander to serve with
  • Homemade Chicken Stock
  • 3 breasts bone-in
  • 1 onion cut in wedges
  • 2 celery roughly chopped
  • 2 carrots roughly chopped
  • 8 cups of water
  • 1 bay leaves
  • 1 tsp black peppercorns
  • 1 tbsp parsley
  • salt to taste or 3 bullion cubes
  1. To make Red Curry Soup:
  2. In a large pot, add olive oil, celery, peppers, lemongrass, eggplant and carrots and sautee for 2 minutes.
  3. Then add ginger and garlic and saute for another minute.
  4. Next add red curry paste and saute for another minute.
  5. Then add prepared chicken stock, diced tomatoes, fish sauce and brown sugar. Bring ingredients to a boil for 10-12 minutes.
  6. Add shredded/cooked chicken, chickpeas coconut milk and Thai basil leaves and simmer for 3-5 minutes.
  7. Season with salt.
  8. Serve hot with lime wedges and coriander
  9. For Homemade Stock:
  10. Place all ingredients for stock into large soup pot and bring to a boil for 45-55 minutes.
  11. Strain ingredients from the stock and remove
  12. Shred the chicken with a fork and knife and set aside for the soup



  1. Omg, thank you for posting this!!! My bf and I find it fun to go to Ikea and get lunch sometimes, lol, this is one of my favorites to get while there. I’ll try to comment again with a review when I try it!

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