Print

Easy Thai Chicken Curry Soup

Easy Thai Chicken Curry Soup recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Scale
  • 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)

Instructions

  1. Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
  2. Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
  3. Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
  4. Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
  5. Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
  6. 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.

Nutrition

Find it online: https://glonfo.com/easy-thai-chicken-curry-soup-2/