Name: Easy Thai Chicken Curry Soup
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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If you’re looking for a quick, hearty, and flavorful meal that feels like a warm hug on a chilly day, this Easy Thai Chicken Curry Soup is the perfect recipe for you.

Bursting with the vibrant flavors of Thai cuisine, this soup is not only fast and simple to prepare but also a great way to use up leftover or rotisserie chicken. With its creamy coconut base, aromatic spices, and tender rice noodles, this dish is sure to become a family favorite.

Why You’ll Love This Easy Thai Chicken Curry Soup

Quick and Easy: Ready in just 20 minutes, this recipe is perfect for busy weeknights or when you’re craving something warm and comforting in a flash.
Flavor-Packed: The combination of Thai red curry paste, fresh ginger, garlic, and coconut milk creates a rich and aromatic broth that’s simply irresistible.
Versatile: Use whatever cooked chicken you have on hand—rotisserie chicken works beautifully. Plus, you can adjust the spice level to suit your taste.
Nutritious: Packed with protein, fresh herbs, and rice noodles, this soup is both satisfying and wholesome.

Ingredients You’ll Need

Here’s what you’ll need to whip up this delicious soup:

1 tablespoon olive oil: For sautéing the aromatics.
1/2 medium onion: Finely chopped for a sweet and savory base.
1 teaspoon grated fresh ginger: Adds warmth and depth of flavor.
3 cloves garlic: Minced to enhance the aromatic profile.
4 heaping tablespoons Thai red curry paste: Brings bold and spicy flavors to the broth (adjust to your spice preference).
4 cups chicken or vegetable broth: The foundation of the soup.
2 cups water: To balance the broth and cook the noodles.
Juice of 1 lime: For a tangy kick.
3.5 ounces uncooked rice noodles: Thick rice noodles work best for this recipe.
1 (13.5-ounce) can full-fat coconut milk: Makes the soup creamy and rich.
2 cups shredded cooked chicken: Rotisserie chicken is a convenient option.
Generous handful of fresh basil: Torn for a burst of freshness.
Handful of fresh cilantro: Chopped for garnish.
Chopped scallions: To taste, for added flavor.
Salt & pepper: To season as needed.
Lime wedges (optional): For serving.

Step-by-Step Instructions

Sauté the Aromatics:
Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally until softened and fragrant.
Build the Flavor Base:
Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the flavors of the spices.
Add the Liquids and Noodles:
Pour in the chicken or vegetable broth, water, and lime juice. Increase the heat to high and bring the mixture to a gentle boil. Add the uncooked rice noodles and let them cook until tender (refer to the package instructions for timing).
Incorporate Coconut Milk and Chicken:
Stir in the coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer gently for about 10 minutes to allow the flavors to meld together.
Finish with Fresh Herbs:
Stir in the torn basil leaves, chopped cilantro, and scallions. Taste the soup and season with salt and pepper as needed.
Serve Immediately:
Ladle the soup into bowls and serve with an extra wedge of lime on the side if desired. Keep in mind that the rice noodles will soak up more liquid over time, so you may need to add additional broth when reheating leftovers.

Tips for Success

Prep While Cooking: Save time by chopping your herbs while the soup is simmering or sautéing onions while prepping other ingredients.
Choose Your Noodles Wisely: Thicker rice noodles (around 3 mm) work best for this recipe as they hold up well in the soup without becoming mushy. Avoid super fine noodles like angel hair pasta unless that’s your preference.
Adjust Spice Levels: Thai red curry paste varies in spiciness depending on the brand. Start with less if you’re unsure and add more to taste as needed. Thai Kitchen’s red curry paste is a great option that’s flavorful without being overly spicy.

FAQs About Easy Thai Chicken Curry Soup

1. Can I make this soup vegetarian or vegan?

Absolutely! Simply swap out the chicken broth for vegetable broth and omit the shredded chicken. You can add tofu or extra veggies like mushrooms, bell peppers, or spinach for a plant-based alternative.

2. Can I use light coconut milk instead of full-fat?

Yes, you can use light coconut milk if you prefer a lower-calorie option, but keep in mind that the soup will be less creamy and rich.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the noodles will absorb more liquid over time, so you may need to add more broth when reheating.

4. Can I freeze this soup?

It’s not recommended to freeze this soup as the rice noodles may become mushy when thawed and reheated. If you plan to freeze it, consider making the broth separately and adding fresh noodles when reheating.

5. What can I serve with this soup?

This soup is hearty enough to be served on its own, but you can pair it with a side of crusty bread or spring rolls for a complete meal.

Final Thoughts

This Easy Thai Chicken Curry Soup is a delightful blend of bold flavors, creamy textures, and nourishing ingredients that come together effortlessly in just 20 minutes. Whether you’re looking for a quick weeknight dinner or a comforting bowl of warmth on a cold day, this recipe has got you covered. Plus, it’s versatile enough to customize based on your preferences or what you have on hand.

So grab your pot, gather your ingredients, and get ready to enjoy a bowl of pure comfort that will transport your taste buds straight to Thailand!

Easy Thai Chicken Curry Soup

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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: Sarah Tag
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.