Easy Thai Chicken Curry Soup Recipe

Introduction

This Easy Thai Chicken Curry Soup is a flavorful and comforting dish that comes together quickly. With fragrant spices, creamy coconut milk, and fresh herbs, it’s perfect for a cozy weeknight meal that feels special without a lot of fuss.

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
• 4 cups chicken or vegetable broth
• 2 cups water
• Juice of 1 lime
• 3.5 ounces uncooked rice noodles
• 1 (13.5 ounce) can full fat coconut milk
• 2 cups shredded cooked chicken (rotisserie works well)
• Generous handful fresh basil, torn
• Handful fresh cilantro, chopped
• Chopped scallions, to taste
• Salt & pepper, to taste
• Lime wedges, for serving (optional)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally until the onion is soft.
2. Step 2: Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds until fragrant.
3. Step 3: Add the chicken or vegetable broth, water, lime juice, and uncooked rice noodles. Increase the heat to high and bring the soup to a gentle boil.
4. Step 4: Pour in the coconut milk and add the shredded cooked chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes to allow the flavors to meld and the noodles to soften.
5. Step 5: Stir in the fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste.
6. Step 6: Serve the soup immediately, garnished with lime wedges if desired. Note that the noodles will absorb more liquid the longer the soup sits, so add extra broth when reheating leftovers if needed.

Tips & Variations

• Use rotisserie chicken for a quick and convenient protein option.
• Adjust the amount of curry paste to suit your spice preference—start with less if you prefer a milder soup.
• Try adding vegetables like bell peppers, spinach, or mushrooms for extra nutrition and texture.
• If rice noodles are unavailable, thin wheat noodles or glass noodles can be substituted.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add extra chicken broth or water to loosen the soup, as the noodles tend to absorb liquid and thicken the soup over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian or vegan?

Yes, use vegetable broth and substitute the chicken with tofu or additional vegetables. Ensure the curry paste does not contain shrimp paste or fish sauce if you want a vegan version.

What kind of curry paste should I use?

Thai red curry paste is traditional for this recipe. Look for good-quality store-bought pastes, or make your own if preferred. Adjust the amount based on how spicy you want the soup.

Easy Thai Chicken Curry Soup Recipe

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★★★★★

4.6 from 84 reviews

This Easy Thai Chicken Curry Soup is a flavorful and comforting dish that combines the rich taste of Thai red curry paste with creamy coconut milk, tender chicken, and fresh herbs. Perfect for a quick and satisfying meal, it features delicate rice noodles simmered to perfection in a fragrant broth infused with garlic, ginger, and lime juice, offering a harmonious balance of spicy, tangy, and savory flavors.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main 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
• 4 cups chicken or vegetable broth
• 2 cups water
• Juice of 1 lime
• 3.5 ounces uncooked rice noodles
• 1 (13.5 ounce) can full fat coconut milk
• 2 cups shredded cooked chicken (rotisserie recommended)
• Generous handful fresh basil, torn
• Handful fresh cilantro, chopped
• Chopped scallions, to taste
• Salt and pepper, to taste
• Lime wedges (optional for serving)

Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally until the onion becomes translucent and fragrant.
2. Add Flavors: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for approximately 30 seconds to release the aromatic flavors, making sure not to burn the curry paste.
3. Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and the juice of one lime. Add the uncooked rice noodles. Increase the heat to high and bring the mixture to a gentle boil.
4. Simmer Soup: Stir in the full fat coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer gently for 10 minutes. This allows the flavors to meld and the noodles to soften.
5. Finish with Herbs: Stir in the torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
6. Serve: Serve the soup immediately with optional lime wedges on the side. For leftovers, add more chicken broth when reheating to compensate for noodles absorbing the liquid.

Notes

• The Thai red curry paste adds essential flavor; use a good-quality brand for best results.
• Rotisserie chicken works well and saves time; you can also use any cooked chicken you prefer.
• Rice noodles continue to absorb liquid after cooking, so add extra broth if reheating leftovers to maintain soup consistency.
• For a vegetarian or vegan option, substitute chicken broth with vegetable broth and use tofu or vegetables instead of chicken.
• Adjust the amount of curry paste according to your spice preference.

Keywords: Thai chicken curry soup, easy Thai soup, coconut curry soup, chicken noodle soup, Thai soup recipe