Spicy Thai Curry Chicken Soup

Spicy Thai Curry Chicken Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 147.2
  • Total Fat: 5.3 g
  • Cholesterol: 29.5 mg
  • Sodium: 2,121.9 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 13.5 g

View full nutritional breakdown of Spicy Thai Curry Chicken Soup calories by ingredient


Great flavor and some nice heat to warm up from the inside out! Great flavor and some nice heat to warm up from the inside out!
Number of Servings: 6


    8 cups chicken broth (homemade if possible)
    3 stalks lemongrass
    4 cloves garlic
    4" piece of ginger root
    1 chicken breast (boneless skinless)
    3 large carrots, peeled and sliced
    1 c sliced white mushrooms
    2 tsp Thai red curry paste (like Mae Ploy brand)
    3 tbls fish sauce
    1 small head Napa cabbage, sliced
    1 red onion, quartered and sliced
    1, 13.5oz can of light coconut milk
    1 lime's juice
    1 c cilantro, chopped
    1 lime cut into quarters
    1 jalapeno, sliced


Add cooked rice noodles (not in nutritional information) or rice to bowls before serving to make this soup heartier if desired. Adjust the amount of curry paste to your taste as needed.


Remove dried green tops of lemongrass. Smash stalks with mallet along with garlic and ginger, simmer all plus chicken breast in chicken broth for 30 minutes (or longer if you wish).

Remove lemongrass, garlic, ginger and chicken breast from broth. Add carrots, mushrooms, chicken breast (shredded or chopped), curry paste and fish sauce and simmer until carrots are almost tender (about ten minutes).

Add cabbage, and red onion and simmer until onion is translucent (about five minutes).

Remove from heat. Add coconut milk, juice of one lime and 1/2 the cilantro. Serve with additional cilantro, lime and jalapeno sliced for garnish.

Serving Size: Makes six entree-sized servings