Name: Easy Thai Chicken Curry Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1/2 medium onion, chopped finely; 1 teaspoon grated fresh ginger; 3 cloves garlic, minced; 4 heaping tablespoons Thai red curry paste (see note); 4 cups chicken or vegetable broth; 2 cups water; Juice of 1 lime; 3.5 ounces uncooked rice noodles (see note); 1 (13.5 ounce) can full-fat coconut milk; 2 cups shredded cooked chicken (I used rotisserie); Generous handful fresh basil, torn; Handful fresh cilantro, chopped; Chopped scallions, to taste; Salt & pepper, to taste; Lime wedges for serving (optional)

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When it comes to quick, comforting meals that pack a punch of flavor, nothing beats this Easy Thai Chicken Curry Soup Recipe. It’s a perfect blend of creamy coconut milk, aromatic curry paste, tender chicken, and fresh herbs, all coming together in one bowl of pure comfort.

Whether you’re looking to use up leftover or rotisserie chicken or just craving something warm and satisfying, this recipe is your go-to. The best part? It’s ready in just 20 minutes!

Why You’ll Love This Recipe

Quick and Easy: With only 5 minutes of prep and 15 minutes of cooking, you’ll have dinner on the table in no time.
Bursting with Flavor: The combination of red curry paste, coconut milk, ginger, garlic, and lime creates a symphony of bold flavors.
Perfect for Leftovers: Got leftover chicken? This is the perfect way to repurpose it into something exciting.
Customizable: Adjust the spice level, swap out the protein, or add your favorite veggies to make it your own.

Let’s dive into how you can make this delicious soup in a few simple steps!

Ingredients You’ll Need

Here’s what you’ll need to whip up this flavorful Thai chicken curry soup:

1 tablespoon olive oil
1/2 medium onion, finely chopped
1 teaspoon grated fresh ginger
3 cloves garlic, minced
4 heaping tablespoons Thai red curry paste (adjust based on spice preference)
4 cups chicken or vegetable broth
2 cups water
Juice of 1 lime
3.5 ounces uncooked rice noodles (thicker ones are recommended)
1 (13.5-ounce) can full-fat coconut milk
2 cups shredded cooked chicken (rotisserie works great!)
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions, to taste
Salt and pepper, to taste
Lime wedges for serving (optional)

Step-by-Step Instructions

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally until softened. Stir in the grated ginger, minced garlic, and red curry paste, letting them cook for about 30 seconds until fragrant.

Step 2: Add Liquids and Noodles

Pour in the chicken or vegetable broth, water, and freshly squeezed lime juice. Add the rice noodles to the pot. Turn up the heat to high and bring everything to a gentle boil.

Step 3: Add Coconut Milk and Chicken

Once boiling, stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and let the soup simmer for about 10 minutes. This allows all the flavors to meld together beautifully.

Step 4: Add Fresh Herbs and Seasonings

Toss in the torn basil leaves, chopped cilantro, and scallions. Give the soup a taste and season with salt and pepper as needed.

Step 5: Serve and Enjoy!

Ladle the soup into bowls and serve immediately with an optional lime wedge on the side for an extra burst of citrusy freshness. Keep in mind that the rice noodles will continue to soak up liquid as they sit, so if you’re reheating leftovers, you may need to add more chicken broth to adjust the consistency.

Tips for Success

Prep as You Cook: Save time by prepping ingredients while others are cooking. For example, chop herbs while the soup simmers.
Choose Your Noodles Wisely: Thicker rice noodles (around 3 mm) work best for this recipe as they hold up well in the broth. Avoid super fine ones like angel hair pasta as they may become mushy.
Adjust Spice Levels: Not all curry pastes are created equal! If you’re using a particularly spicy brand, start with less curry paste and adjust to taste. Thai Kitchen’s red curry paste is a good option for flavor without too much heat.

FAQs

1. Can I make this soup vegetarian?

Absolutely! Simply swap out the chicken broth for vegetable broth and leave out the shredded chicken. You can add tofu or extra veggies like mushrooms, bell peppers, or spinach for added texture and flavor.

2. What type of coconut milk should I use?

Full-fat coconut milk is recommended for a rich and creamy texture. If you prefer a lighter version, you can use reduced-fat coconut milk, but keep in mind that it may slightly alter the flavor and consistency.

3. Can I make this soup ahead of time?

Yes! This soup reheats well, but keep in mind that the rice noodles will absorb more liquid as they sit. Add extra chicken broth when reheating to restore the desired consistency.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add additional broth or water as needed since the noodles will have soaked up some of the liquid.

5. Can I freeze this soup?

While you can freeze it, be aware that the texture of the rice noodles may change upon thawing and reheating. For best results, freeze the soup without the noodles and cook fresh noodles when you’re ready to serve.

Final Thoughts

This Easy Thai Chicken Curry Soup Recipe is a must-try for anyone who loves bold flavors with minimal effort. It’s a comforting dish that’s perfect for busy weeknights or whenever you’re craving something warm and satisfying. With its creamy broth, tender chicken, and vibrant herbs, every spoonful is a delight!

So grab your ingredients and get cooking—this recipe is sure to become a family favorite! Don’t forget to share your creations and let us know how you made it your own!

Easy Thai Chicken Curry Soup Recipe

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This Thai chicken curry soup is fast, simple, comforting, and full of fabulous flavor. It’s a great way to use up leftover or rotisserie chicken!

Author: Satur Romero
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Thai
Diet: Gluten Free

Instructions

Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day).

Notes

To save on initial prep time, I prep while cooking e.g. start sautéing the onion while prepping the next steps, and then chop the herbs while the soup is simmering.
Rice noodles come in a variety of brands and package sizes, so you don’t have to be super precise with the weight as you may need to use only part of a package. I buy the thicker ones (3 mm) vs. the super fine ones that are almost like angel hair pasta. I like to buy Thai Kitchen’s stir fry noodles when I can find them.
I used Thai Kitchen red curry paste. I find it to be more flavorful than spicy, but some brands of Thai curry paste are quite hot, so be sure to add less than suggested if that’s the case and you don’t want a spicy soup.
This soup is also in the Salt & Lavender: Everyday Essentials cookbook.