A delicious, Thai-inspired chili soup that is filled with chicken, beans, veggies and all the delicious flavors found in your favorite Thai food!
What is Thai Chili?
Basically, it’s a Thai-inspired version of chili that is filled with beans, chicken, veggies and more!
If you’re a fan of Thai food, like we are, then you’ll love this hearty dish that is full of Thai flavors like garlic, ginger, red curry paste and more.
We’ve always loved soup recipes and wanted to make a Thai chili that was full of some of those classic ingredients like chicken, beans and vegetables. As with any of our recipes, you can add or omit any of the ingredients you love (or don’t love).
The combination of flavors in this chili was so good, that we are adding it to the soup rotation. It’s not only great for fall weather but also served as a side with some of our salads like Thai chopped salad and Thai chicken salad.
How to Make Thai Chili Soup
We tend to make most of our soups on the stove, and this recipe can be made in a large stockpot or dutch oven.
CHICKEN. Begin by cooking up the chicken in the stockpot with a little bit of oil and cooking on medium-low heat. You will cook this until the chicken is lightly browned.
VEGGIES + SPICES. Add the carrots, celery, potato and onion and saute for 5 minutes. Add the garlic and ginger, saute for 3 minutes, then add the curry paste. Stir to combine.
BEANS. Add salt, pepper, tomatoes, kidney beans, cannellini beans, chickpeas (optional), and chicken broth. Turn heat to medium-high and bring to a boil. Reduce to a simmer and cook, uncovered for 25-30 minutes or until sweet potatoes are fork-tender. Whisk in coconut cream.
GARNISH. Remove from heat and serve. Garnish with chopped cilantro, peanuts, and lime wedges, if desired.
SLOW COOKER. This recipe can also be made in the slow cooker. Just do STEP 1 and STEP 2 as directed in the recipe, and then you can pour the chicken and veggie mixture into the slow cooker along with the remaining ingredients (minus the toppings). Cook on LOW for 4 hours or HIGH for 2 HOURS and then garnish as usual.
Change it Up
Here are a few notes and suggestions for changing up this chili.
- Red curry paste can have varying levels of spiciness. If you are worried about it being too spicy, start by adding one teaspoon of your favorite brand and add more until it gets to the spicy level you like.
- Add a dollop of sour cream would taste great mixed in. Use plain Greek yogurt for a lighter option.
- OTHER VEGGIES – spinach and edamame are also great additions to this recipe.
- BEANS – we prefer using the kidney and cannellini beans, but white Northern beans and black beans work great too.
- MEATS – chicken is our go-to protein for this chili but ground turkey is another great option. You can also use a rotisserie chicken for ease. Simply add shredded rotisserie chicken during the last 10 minutes of cook time.
- MEATLESS – To make this meatless, simply omit the chicken and use chickpeas. Swap the chicken broth for veggie stock.
This chili can be STORED in the fridge in an air-tight container for up to 3 days. To REHEAT, you can use the microwave or throw it back in the stockpot cooking on medium heat until warmed.
For more Thai recipes, check out:
Thai Chili Recipe
- 2 tbsp vegetable oil - OR canola oil OR coconut oil
- 1 lb chicken thighs - cut into 1/2-inch pieces*
- 2 large carrots - cut into thin slices
- 1 rib celery - cut into thin slices
- 1 medium sweet potato - cut into 1/2-inch cubes
- 1/2 yellow onion - diced
- 4 cloves garlic - minced
- 1/2 tsp ginger - minced
- 2 tbsp red curry paste
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 (28 oz) can petite diced tomatoes
- 1 (14 oz) can kidney beans
- 1 (14 oz) can cannelilini beans
- 1 (14 oz) can chickpeas - (optional)
- 1 (32 oz) box low-sodium chicken broth
- coconut cream - scooped from the top of a can of coconut milk
- freshly chopped cilantro
- lime wedges
- In a large stockpot or Dutch oven set over medium-low heat, add the oil. Once hot, add the chicken thighs and cook until lightly browned. Add carrots, celery, and potato, and onion, saute for 5 minutes. Add the garlic and ginger, saute for 3 minutes, then add the curry paste. Stir to combine.
- Add salt, pepper, tomatoes, kidney beans, cannellini beans, chickpeas (optional), and chicken broth. Turn heat to medium-high and bring to a boil. Reduce to a simmer and cook, uncovered for 25-30 minutes or until sweet potatoes are fork-tender. Whisk in coconut cream.
- Remove from heat and serve. Garnish with chopped cilantro, peanuts, and lime wedges, if desired.