Thai Red Curry Chicken Soup (Instant Pot)

Thai Red Curry Chicken Soup - a green bowl of soup with creamy red broth, tomato, chicken, peppers, cilantro, and enoki mushrooms.

Thai Red Curry Chicken Soup

Skip the takeout and whip up this comforting Thai Red Curry Chicken Soup in under 30 minutes. The flavourful coconut milk based broth, loaded with spices and fresh aromatics, will surely to make this a regular on your weeknight dinner table. 

Love this recipe and Thai food in general? Be sure to check out these other Thai recipes from the blog: slow cooked Massaman style Beef Coconut Curry or Classic Thai Chicken Satay

Thai Red Curry Chicken Soup - a green bowl of soup with creamy red broth, tomato, chicken, peppers, cilantro, and enoki mushrooms.

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This soup is so crave worthy and delicious, I’m excited to share the recipe with you today! Packed full of wonderful Thai flavours; the creamy coconut based broth with lemongrass, ginger/galangal, garlic, chilis, fish sauce, and spices warms you from head to toe. The recipe is super versatile and pressure cooking it in the Instant Pot makes it quicker than ordering takeout!

Red Curry Chicken Soup Recipe Inspiration

I always love it when a recipe is inspired by someone in my family. This Thai soup happens to be one of my sister’s favourite quick dinners after a busy day of work. I’m not sure where she got her recipe from but once she made it for the rest of us, we were all hooked!  

Thai Red Curry Chicken Soup - a green bowl of soup with creamy red broth, tomato, chicken, peppers, cilantro, and enoki mushrooms.

What is in Thai Red Curry Soup?

Thai Red Curry Paste is an easy, flavourful way of injecting a lot of flavour into this soup without a lot of fuss. You can buy this handy paste in most Asian grocery stores or any big box grocery store. The paste consists of a powerful combination of spices (coriander, cumin, black pepper), shrimp paste, and aromatics like red chili peppers, lemongrass, garlic, lime leaves, and galangal. 

Thai Red Curry Chicken Soup - a ladle filled with chicken, cilantro, red pepper, enoki mushrooms, and red broth.

The soup’s rich broth is a wonderful combination of the paste, coconut milk, and chicken stock. Now that we have the basics, let’s talk veggies. Every great soup begins with the basics: onions and celery. From there, check out the colourful pop of red and sweetness that the red bell peppers and tomatoes bring to the soup. Did I mention how versatile this soup is? Go ahead and leave either or both out if you prefer. 

One ingredient that you may have noticed missing from this soup is noodles. There are no rules when it comes to the additions of this soup but I really do enjoy adding stringy enoki mushrooms in place of noodles.

If you’ve been following this blog for any length of time, you’ll know that I have nothing against noodles, but I do love the interesting texture the enoki mushrooms add to the soup. 

Thai Red Curry Chicken Soup - a green bowl of soup with creamy red broth, tomato, chicken, peppers, cilantro, and enoki mushrooms. Cilantro, lime, and Thai red peppers surround the bowl.

This soup is so versatile, it can be made with chicken (as I have done), shrimp and even entirely vegan. My sister suggests frying the shrimp separately, then adding them in when the soup is finished. 

How to Make Vegan Thai Red Curry Soup

This soup is so versatile, it’s adjustable to any dietary preference. It’s naturally dairy and gluten free if you stick to rice, rice noodles, or enoki. Additionally, it can easily be a great vegan option. If you would like to make it vegan, I suggest sourcing a red curry paste (or making your own) that does not contain shrimp paste. Next, switch the chicken stock for a good quality vegetable stock. Finally, adding puffy fried tofu cubes would complete the soup perfectly. 

Thai Red Curry Chicken Soup - two green bowls of soup with creamy red broth, tomato, chicken, peppers, cilantro, and enoki mushrooms.

Helpful Hints for the Best Thai Red Curry Chicken Soup

As with most curries, begin by sautéing the curry paste in a bit of oil in the Instant Pot. Add the onions and celery in, then the ‘cream; portion of the canned coconut milks. If you’re wondering, it’s the solidified portion at the top of the can when you open it.

Stir to let paste fully incorporate into the cream then add the rest of the coconut milk, the stock, and the chicken. Cover and cook under high pressure for ten minutes then quickly release the pressure.

Remove the lid, then add the sliced red peppers, rice, and enoki mushrooms and allow to sit before serving. Garnish with fresh cilantro, peanuts or anything else you wish. 

Pinterest image of Thai Red Curry Chicken Soup showing a ladle filled with soup and a bowl of soup.
Yield: 8 servings

Thai Coconut Curry Soup

Thai Red Curry Chicken Soup - a green bowl of soup with creamy red broth, tomato, chicken, peppers, cilantro, and enoki mushrooms.

Skip the takeout and whip up this comforting Thai Red Curry Chicken Soup in under 30 minutes. The flavourful coconut milk based broth with spices and fresh aromatics will make this a regular on your dinner table.  

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2 tbsp oil 
  • 1/4 to 1/2 cup red curry paste (see note*)
  • 1 1/2 onions; chopped
  • 2 cloves garlic; minced
  • 3 celery stalks; chopped
  • 8 chicken thighs; cut into 1 inch pieces
  • 3 cans coconut milk
  • 400 ml chicken stock
  • 2 tomatoes or 2 red peppers; seeded and chopped
  • 1 1/2 cups cooked rice
  • 1 bunch enoki mushrooms
  • lime wedeges to serve
  • 1 tbsp fish sauce


  1. Drizzle oil into the Instant Pot. Add red curry paste and sauté for one minute while constantly stirring.
  2. Add onions, garlic, and celery. Stir and sauté for another minute.
  3. Empty 3 cans of coconut milk into the pot, then add 400 ml chicken stock.
  4. Place chicken into the pot. Cover and seal.
  5. Cook on high pressure setting for ten minutes.
  6. Release pressure manually, then add tomatoes/red peppers and boil on the sauté setting for a few minutes.
  7. Add fish sauce, cooked rice, and enoki mushrooms to finish.
  8. Serve with a wedge of lime.


*The amount of curry paste you use depends upon the strength of the curry paste and your own personal taste.

*if you prefer noodles in the soup instead of rice, cook them separately and add them in just before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 691Total Fat: 54gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 168mgSodium: 598mgCarbohydrates: 22gFiber: 2gSugar: 4gProtein: 37g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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  1. Jo

    You had me at curry. I simply can’t have enough of curries and curry flavored recipe. This soup with bold Thai curry flavors looks stunning!


    1. Bernice Hill

      Thank you Jo. I love curry as well…all kinds!

  2. Kathryn

    I’m all about soup in the colder months and Instant Pot versions are the best!


    1. Bernice Hill

      Agree! Such a wonderful invention.

  3. Jenni LeBaron

    The flavors in this Thai red curry look spot on delicious. It’s amazing how much flavor a bit of fish sauce can give a dish like this and I love the textures you’re playing with there. Those enoki mushrooms are a brilliant addition!


    1. Bernice Hill

      True. To be honest, I love when I can use it instead of added salt. It’s a great ingredient.

  4. Amy

    This looks like comfort food kicked up a notch — super warm and filling, but also full of great, unique flavors! I can’t wait to share this with my family sometime soon!


    1. Bernice Hill

      Thanks Amy, I hope you all enjoy it and it becomes a new family fave.

  5. Denise

    This looks delicious, I have never had Thai Red Curry Chicken Soup before. The flavors sound amazing.


    1. Bernice Hill

      It’s so easy…just give it a try. So easy to make stove top as well.

  6. Amanda

    I’m so happy I stumbled upon this recipe! It’s so full of flavor that you’d never guess it cooks so quickly, and it’s super easy to prepare.


    1. Bernice Hill

      That’s the truth! I love it. Even on the stove it’s quick to make and equally delicious.

  7. Veronika

    This soup looks absolutely delicious and so comforting! Plus, It a good excuse to use my Instant Pot more often!


    1. Bernice Hill

      For sure! I use mine 3-4 times a week. I just love how quick it is even for little things like eggs.

  8. Katherine | Love In My Oven

    I loooove all things Thai, especially soup! A nice spicy Thai soup is always my go-to when I’m sick. It helps clear it all out 😉 I have never tried a red curry one though! And hooray for another Instant Pot recipe to try!


    1. Bernice Hill

      Yep, I always reach for a spicy soup when I’m sick as well. This is a new go-to!

  9. Aleta

    My husband and I were JUST talking about making curry when I stumbled across your recipe, and wow, a curry soup is perfect and especially in the Instant Pot! So excited to find this!


    1. Bernice Hill

      What perfect timing! Enjoy!

  10. Elaine

    Pinned to make this very soon! I love Thai red curry and your recipe looks so easy, and it can be made in my Instant Pot. A win-win!


    1. Bernice Hill

      I hope you enjoy it soon Elaine!

  11. Ayngelina Brogan

    In weather like this I always want something spicy.


    1. Bernice Hill

      Me too! It really hits the spot on the cold days!

  12. Danielle

    Fabulous dish that is a must for all of the coconut milk lovers. And those spices look incredible – I can only imagine how flavorful they make this soup. And mushrooms replacing noodles is brilliant.


    1. Bernice Hill

      I just love the texture of the mushrooms, it really makes the soup for me.

  13. Ben

    I can’t wait to make this. I love chicken soup, and I’ve never had a variation like this before. It looks awesome.


    1. Bernice Hill

      It definitely mixes things up a bit to try new things!

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