Video: Spicy Chicken Thai Soup -

Video: Spicy Chicken Thai Soup

See Chef John’s tasty version of spicy Thai chicken soup.

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In this video, you’ll see how to make a spicy red curry soup. It’s inspired by the hot-and-sour soup that's so popular in Thai restaurants. Easy to make, it combines chunks of chicken thighs with red curry, coconut milk, lemon grass, and ginger. You’ll see how to prepare the lemon grass, a key ingredient that gives the soup its unique flavor. Simmer chicken stock with lemongrass, ginger, and garlic, and then strain out the tough lemongrass before you add the other flavorful ingredients, like red curry paste, fish sauce, and lime juice, another critical ingredient that provides the sour counterpart to the heat. Serve it with sliced jalapenos, fresh cilantro, and an extra squeeze of lime. Find top-rated Thai soup recipes.

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Sep. 2, 2014 4:18 pm
OMG so good and so easy! I love Thai food, especially the soups. I'm on a low carb diet and it's perfect,because coconut milk is low in carbs and sugars. Thanks so much for this!
Feb. 17, 2014 2:27 pm
Good recipe How ever if your friends or family do not like Cilantro use half Parshley and half Cilantro. Stay with serrano chili's One will work just finally chop take seed out if you do not like it to spicy. 1 Tlb of thai chili paste works fine. Use black dried mushrooms. there in the dried spice area.
Jan. 2, 2014 3:33 pm
Where's the recipe????
Nov. 4, 2013 6:39 pm
I make something VERY similar, but without mushrooms. I will have to try and add them next time. This one of our favorite meals. What I use for lemongrass is doTERRA lemongrass oil because the fresh grass is not available here, and I do not want to buy a tube of the stuff because it has dairy in it. I put a very tiny amount on the spoon and stir it in. Usually I do not need more than that. A drop is almost too much for me.
Oct. 19, 2013 2:28 pm
Is the recipe printed somewhere or do I have to watch the video to get it ? ???
Oct. 5, 2013 7:10 am
making it tonight, serving it with a side of Jasmine rice
May 31, 2013 6:56 pm
For that dish, the main ingredient that you MUST add into the soup is sliced galangal. The name of this dish in Thai is Tom Khaa Kai. Tom = soup, Khaa = galangal, and Kai = chicken. So, you've got to add galangal. For the curry base. Normally it's called curry paste. Try the brands that are product of Thailand for more authentic taste and spiciness. My favorite brands are Mae Ploy and Brand. For coconut milk or cream, I like Chao Khoa and A-roy D brands.
Mar. 26, 2013 10:34 am
I have lived in Thailand for many years, and now I return every year to teach psychology and cooking. Thai curries come in white, red, yellow and green depending which part of the country the cook is from, although there is a wide choice of red curries. If you expect them to be like Indian curry, forget it, but suggest not using jalapeno peppers but the Thai peppers. The two most commonly used are the small Bird's Eye pepper (not it's real name which I am not allowed to write here) and the slightly larger Dragon Tooth pepper. Second, I have never heard a Thai refer to any of their curries as gravy. Most Thai street vendor and restaurant cooks still make their own blends - great stuff with jasmine rice and side dishes. thanks all. 'nuf sed. plamuk aka travellingchef.
Carol M 
Feb. 17, 2013 3:57 pm
I have used this red curry paste many times and it is definitely not spicy. I think the reason the ones from the restaurant is so spicy is they actually make their curry powder and it includes plenty of powdered red chilis maybe? I know the same applies when i make green curry using the green cury paste from the same company. However when I order it at a Thai restaurant I ask them to make it a 1 on the hotness scale and its still really spicy. Was told its due to the green curry they put in. Remember there is no spice called "curry" per se, its made from several spices and it can be hotter or more milder based on how much of certain spices are used. My friend told me that in Thailand they just call it gravy and not curry.
Dec. 18, 2012 1:49 pm
Absolutely love this dish! Made it probably 15x's and it gets better everytime I make it. I like it spicy so I usually add a large squirt of sirachi chilli sauce into my bowl of soup. I add brown rice and have it for dinner! I would suggest cutting and prepping all igredients BEFORE you start to simmer the chicken broth. Also, he mentions the juice of 2 limes in the video and only 1 on the ingredient list...I've always made it with 2 and I think it's gives it amazing flavor!
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