20-Minute Thai Coconut Curry Chicken Soup Recipe

Introduction

This 20-Minute Thai Coconut Curry Chicken Soup is a vibrant and comforting dish that balances spicy, creamy, and tangy flavors. Perfect for a quick weeknight meal, it combines fragrant red curry with tender chicken and delicate rice noodles in a rich coconut broth.

Ingredients

• 1 Tbsp olive oil
• 0.5 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 4 Tbsp Thai red curry paste (heaping tablespoons)
• 4 cups chicken or vegetable broth
• 2 cups water
• Juice of 1 lime
• 3.5 oz uncooked rice noodles
• 13.5 oz full-fat coconut milk (1 can)
• 2 cups shredded cooked chicken (rotisserie recommended)
• Fresh basil, cilantro, and scallions, for garnish
• Salt and pepper, to taste

Instructions

1. Step 1: Heat the olive oil in a Dutch oven over medium-high heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
2. Step 2: Stir in the minced garlic, grated ginger, and red curry paste. Cook for 30 seconds to bloom the spices and release their aroma.
3. Step 3: Pour in the chicken or vegetable broth, water, and lime juice. Increase the heat and bring the mixture to a gentle boil.
4. Step 4: Add the uncooked rice noodles, coconut milk, and shredded chicken. Reduce the heat and let the soup simmer gently for 10 minutes, allowing the noodles to soften and flavors to meld.
5. Step 5: Stir in fresh basil, cilantro, and scallions. Season with salt and pepper to taste. Serve the soup immediately with extra lime wedges on the side.

Tips & Variations

• Substitute chicken with tofu or shrimp for a vegetarian or seafood twist.
• Add more red curry paste if you prefer a spicier soup.
• Use fresh lime juice rather than bottled for a brighter citrus flavor.
• For extra depth, toast the curry paste in oil a little longer before adding liquids.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally. Add a splash of water or broth if the soup has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, shredded rotisserie chicken works perfectly and helps keep the cooking time short.

What noodles work best in this recipe?

Thin rice noodles, like vermicelli or rice sticks, are ideal as they cook quickly and absorb the flavorful broth well.

20-Minute Thai Coconut Curry Chicken Soup Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

A quick and flavorful 20-minute Thai Coconut Curry Chicken Soup featuring tender chicken, creamy coconut milk, zesty lime, and fragrant herbs, perfect for a comforting and aromatic meal.

• Author: Daniel
• Prep Time: 7 minutes
• Cook Time: 13 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 Tbsp olive oil
• 0.5 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 4 Tbsp Thai red curry paste (heaping tablespoons)
• 4 cups chicken or vegetable broth
• 2 cups water
• 1 juice of 1 lime
• 3.5 oz uncooked rice noodles
• 13.5 oz full-fat coconut milk (1 can)
• 2 cups shredded cooked chicken (rotisserie recommended)
• salt & pepper, to taste

For Garnish

• fresh basil
• cilantro
• scallions

Instructions

1. Heat the oil and sauté onion: Heat olive oil in a Dutch oven over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
2. Add garlic, ginger, and curry paste: Stir in the minced garlic, grated fresh ginger, and the Thai red curry paste. Cook for about 30 seconds to release and bloom the spices, stirring continuously to avoid burning.
3. Add liquids and lime juice: Pour in the chicken or vegetable broth, water, and lime juice. Increase the heat and bring the mixture to a gentle boil.
4. Add noodles, coconut milk, and chicken: Stir in the uncooked rice noodles, full-fat coconut milk, and shredded cooked chicken. Reduce the heat to a gentle simmer and cook for 10 minutes until the noodles are tender and flavors meld together.
5. Add fresh herbs and season: Stir in chopped fresh basil, cilantro, and scallions. Season the soup with salt and pepper to taste. Serve immediately with extra lime wedges if desired.

Notes

• Using rotisserie chicken saves time and adds extra flavor.
• Adjust the amount of Thai red curry paste to your preferred spice level.
• For a vegetarian version, substitute chicken with tofu and use vegetable broth.
• Rice noodles can be replaced with other thin noodles if preferred.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.

Keywords: Thai coconut curry chicken soup, quick Thai soup, coconut milk chicken soup, easy Thai dinner, red curry chicken soup