Bright, cozy curry in under 30 minutes
Fragrant ginger, turmeric, and red curry paste simmer with chicken, coconut milk, and broth for a silky, soothing bowl. Finish with lemon (or lime) and fresh herbs for a bright hit. Weeknight-easy, deeply comforting, and flexible for noodles or rice.
Why you’ll love it
- Bold curry soup flavor with simple steps
- Under 30 minutes on the stovetop; slow-cooker option included
- Naturally dairy-free; customizable with rice or rice noodles
- Perfect “feel-better” bowl with lemon + ginger
Ingredients (notes)
Full amounts in the recipe card below.
Aromatics: avocado/olive oil, onion or shallot, fresh ginger, garlic, lemongrass (optional)
Spices/Paste: ground turmeric, Thai red curry paste
Liquids: low-sodium chicken broth, full-fat coconut milk
Chicken + veggies: thin-sliced chicken breast or thighs, carrot matchsticks, baby spinach or kale
Finish: lemon juice + zest (or lime), fish sauce or soy (depth), cilantro or basil (optional), chili flakes (heat)
Carbs (choose one): cooked jasmine rice or thin rice noodles
(No green onion used.)
Step-by-step
- Sauté & bloom
Warm oil. Cook onion 2–3 min. Stir in ginger + garlic 30 sec. Add turmeric + red curry paste; cook 30 sec to bloom. - Simmer
Pour in broth; add lemongrass (if using). Bring to a lively simmer 5 minutes. - Cook chicken
Add chicken and carrot. Simmer 6–8 minutes until chicken reaches 165°F/74°C. - Make it silky
Lower heat. Stir in coconut milk and spinach until just wilted (don’t boil). - Brighten & balance
Remove lemongrass. Add lemon zest + juice, fish sauce/soy, and salt to taste. - Serve
Ladle over warm rice or noodles. Top with herbs and chili flakes.
Pro tips
- Slice chicken thin so it cooks fast without drying.
- Bloom curry paste and turmeric in oil for deeper flavor.
- Add citrus at the end to keep the soup bright, not bitter.
- For extra protein without heaviness, add a beaten egg in a slow stream (stir constantly).
Variations
- Chicken & Rice Soup: stir 1½ cups cooked jasmine rice into bowls, then pour soup over.
- Crockpot Ginger Turmeric Chicken Soup: directions in recipe card.
- Extra Veg: add mushrooms, bell pepper strips, or snap peas with the carrots.
Make ahead & storage
- Fridge: 4 days; the broth may thicken—loosen with a splash of broth.
- Freeze: 2 months (freeze without rice/noodles).
- Reheat: low heat; don’t boil after adding coconut milk.
FAQs
Can I use yellow curry powder instead of paste?
Yes—use 1–1½ tbsp powder + a pinch of chili flakes.
Thighs or breasts?
Both work; thighs are extra tender (cook to 175°F).
No coconut milk?
Use evaporated milk (not traditional) and keep heat low.
Can I make it spicier?
Stir in extra curry paste or serve with chili crisp.
Thai-Inspired Lemon Ginger Turmeric Chicken Soup
Ingredients
Equipment
Method
- Heat oil in a large pot over medium. Sauté onion 2–3 minutes. Add ginger and garlic; cook 30 seconds.
- Stir in turmeric and curry paste; cook 30 seconds until fragrant.
- Add broth and lemongrass; bring to a gentle simmer for 5 minutes.
- Add chicken and carrots; simmer 6–8 minutes until chicken is cooked through.
- Reduce heat to low. Stir in coconut milk and spinach; warm gently (do not boil). Remove lemongrass.
- Off heat, add lemon zest and juice, fish or soy sauce, and salt. Ladle over rice or noodles. Garnish with herbs and chili flakes.
- Slow Cooker Option: Add onion, ginger, garlic, turmeric, curry paste, broth, lemongrass, chicken, and carrots to the slow cooker. Cook LOW 4–5 hours or HIGH 2–3 hours. Stir in coconut milk and spinach for the last 15 minutes. Finish with lemon zest/juice, fish/soy, and salt. Serve over rice or noodles.