Looking for a quick, delicious, and heartwarming meal to whip up on a busy weeknight? Look no further than Easy Thai Chicken Curry Soup! This flavorful dish is the perfect combination of creamy, zesty, and savory, making it a comforting option for any time of the year.

Not only is it incredibly simple to prepare, but it’s also a fantastic way to use up leftover or rotisserie chicken. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe guarantees a bowl of happiness every time.
Why You’ll Love This Recipe
This Easy Thai Chicken Curry Soup is everything you want in a meal:
- Fast and Simple: From start to finish, it takes less than 30 minutes to prepare.
- Packed with Flavor: Infused with Thai red curry paste, coconut milk, fresh herbs, and lime juice, every bite is bursting with vibrant flavors.
- Customizable: You can tweak the spice level, add your favorite vegetables, or swap ingredients to suit your taste.
- Great Use of Leftovers: Got leftover chicken from last night? This recipe transforms it into something extraordinary.
Ingredients You’ll Need
Here’s what you’ll need to make this irresistible soup:
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 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 (preferably thicker ones)
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups shredded cooked chicken (rotisserie chicken works great!)
- Generous handful of fresh basil, torn
- Handful of fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Step-by-Step Instructions
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 and fragrant.
Next, stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the full aroma of the spices.
2. Add Liquids and Noodles
Pour in the chicken or vegetable broth, water, and freshly squeezed lime juice. Add the uncooked rice noodles and increase the heat to high. Bring the mixture to a gentle boil, allowing the noodles to cook through.
3. Add Coconut Milk and Chicken
Reduce the heat to medium-low and stir in the creamy coconut milk along with the shredded cooked chicken. Let the soup simmer for about 10 minutes, allowing all the flavors to meld together beautifully.
4. Finish with Fresh Herbs
Once the soup has simmered, stir in the torn basil leaves, chopped cilantro, and scallions. Taste the soup and season with salt and pepper as needed.
5. Serve and Enjoy!
Ladle the soup into bowls and serve immediately. For an extra burst of flavor, garnish with lime wedges on the side. Keep in mind that rice noodles will soak up more liquid as they sit, so if you’re reheating leftovers, you may want to add a splash of chicken broth.
Helpful Tips for Making Easy Thai Chicken Curry Soup
- Prep While Cooking: Save time by prepping ingredients while others are cooking (e.g., chop herbs while the soup simmers).
- Choose Your Noodles Wisely: Rice noodles come in various sizes; thicker ones (around 3 mm) work best for this recipe as they hold up better in the soup. Avoid super-thin noodles that may become mushy.
- Adjust Spice Level: Not all Thai red curry pastes are created equal! Some are milder, while others pack serious heat. Start with less if you’re unsure and adjust as needed.
- Make It Vegetarian: Swap out the chicken for tofu or extra vegetables like mushrooms, spinach, or bell peppers for a vegetarian-friendly version. Use vegetable broth instead of chicken broth.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding extra broth as needed to loosen up the soup.
FAQs
1. Can I make this soup ahead of time?
Yes! However, keep in mind that rice noodles tend to absorb liquid over time. If you’re making it ahead of time, consider cooking and storing the noodles separately, then adding them to the soup when reheating.
2. Is this soup spicy?
The spice level largely depends on the brand and amount of Thai red curry paste you use. Some brands are milder, while others are quite spicy. Start with less curry paste if you’re sensitive to heat and adjust according to your taste preference.
3. Can I freeze this soup?
While you can freeze the soup base (broth, coconut milk, curry paste), it’s best to leave out the noodles as they don’t freeze well and can become mushy when thawed. Add freshly cooked noodles when reheating the soup after freezing.
4. What can I use instead of rice noodles?
If you don’t have rice noodles on hand, you can substitute them with other noodle varieties like egg noodles or even spaghetti in a pinch! Just adjust the cooking time accordingly based on the type of noodle you use.
5. Can I add vegetables to this soup?
Absolutely! This soup is highly versatile. Consider adding vegetables like baby spinach, bok choy, bell peppers, mushrooms, or carrots for added nutrition and flavor.
Final Thoughts
Easy Thai Chicken Curry Soup is a must-try recipe that brings together bold flavors with minimal effort. Whether you’re craving something warm on a chilly evening or need a quick meal after a long day, this soup has got you covered. With its creamy coconut base, fragrant herbs, and tender chicken, every spoonful feels like a hug in a bowl.
So grab your pot and get cooking—you’re just 30 minutes away from enjoying this delightful dish! Don’t forget to customize it to your liking and share it with family and friends—they’ll be asking for seconds (and the recipe) in no time!
PrintEasy Thai Chicken Curry Soup
This Easy Thai Chicken Curry Soup is a creamy, flavorful, and aromatic one-pot dish. It’s packed with tender chicken, fresh herbs, and rice noodles, making it the perfect comfort food for any day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
1 tablespoon olive oil
1/2 medium onion, finely chopped
1 teaspoon fresh ginger, grated
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 (e.g., rotisserie)
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions, to taste
Salt & pepper, to taste
Lime wedges, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté the onion for 5 minutes, stirring occasionally.
- Add ginger, garlic, and red curry paste. Stir and cook for about 30 seconds to release the flavors.
- Add broth, water, and lime juice. Stir in rice noodles. Increase heat to high and bring to a gentle boil.
- Add coconut milk and shredded chicken. Reduce heat to medium-low and simmer for 10 minutes.
- Stir in basil, cilantro, and scallions. Season with salt and pepper to taste.
- Serve immediately with lime wedges on the side, if desired.
Notes
- Save time by prepping ingredients while the soup is cooking.
- Use thicker rice noodles (around 3 mm) for best results.
- Adjust the amount of curry paste based on spice preference.
- Add more broth when reheating leftovers as noodles will absorb liquid over time.
Nutrition
- Serving Size: Approx. 2 cups
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg