Name: Easy Thai Chicken Curry Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 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; 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); Generous handful fresh basil (torn); Handful fresh cilantro (chopped); Chopped scallions (to taste); Salt & pepper (to taste); Lime wedges (for serving, optional)

Jump to Recipe

Imagine tucking into a bowl that’s comforting, vibrant, and full of the bold, aromatic flavors you crave when the weather calls for something warming. That’s exactly what you’ll get with Easy Thai Chicken Curry Soup. With its rich coconut broth, fragrant spices, tender chicken, and a tumble of fresh herbs, this soup draws you in with both its simplicity and its irresistible depth of flavor. Whether you’re nursing a cold or just craving a cozy meal in under 30 minutes, this dish is destined to become your go-to weeknight favorite.

Easy Thai Chicken Curry Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward lineup of ingredients—each one plays a starring role in creating the taste, creamy texture, and show-stopping color that defines Easy Thai Chicken Curry Soup. No ingredient is wasted or overlooked; every item on this list serves a delicious purpose in building layers of flavor and aroma in your bowl.

Olive oil: Just a splash is needed to sauté your onion and create a luscious base for the soup.
Onion (½ medium, chopped finely): The humble onion adds gentle sweetness and depth to your broth.
Grated fresh ginger (1 teaspoon): Ginger brings a punchy, warming zing that makes the curry pop.
Garlic (3 cloves, minced): Garlic adds fragrant, savory notes that are simply essential in Thai cooking.
Thai red curry paste (4 heaping tablespoons): This is your flavor heart—bold, spicy, and beautifully aromatic; use your favorite brand for the best results.
Chicken or vegetable broth (4 cups): Adds deep flavor and acts as the foundation for the soup’s irresistible body.
Water (2 cups): Helps balance the richness and gives the soup a lovely consistency.
Lime (juice of 1): Brightens every spoonful with its fresh hit of acidity.
Uncooked rice noodles (3.5 ounces): Chewy, slurpable, and filling; use your favorite rice noodle type for best texture.
Coconut milk (1 [13.5-ounce] can, full fat): Makes the broth rich and creamy, with that classic Thai flavor.
Shredded cooked chicken (2 cups): Rotisserie chicken is a terrific shortcut for tenderness and flavor here.
Fresh basil (generous handful, torn): Basil brings a fragrant, peppery note that’s classic in Thai curry soup.
Fresh cilantro (handful, chopped): Cilantro adds brightness, freshness, and color.
Chopped scallions (to taste): Scallions give a crisp, slightly sharp accent to finish the soup.
Salt & pepper (to taste): These simple seasonings pull all the bolder flavors into harmony.
Lime wedges (for serving, optional): A wedge on the side lets everyone squeeze extra freshness right at the table.

How to Make Easy Thai Chicken Curry Soup

Step 1: Sauté Onion and Build Flavor Base

Heat the olive oil in a large pot over medium-high heat. Add your finely chopped onion and let it sweat and soften, stirring every so often. After about 5 minutes, the onion should take on a hint of sweetness and become perfectly translucent—this sets the stage for big flavors to come!

Step 2: Add Aromatics and Curry Paste

Next, stir in the grated fresh ginger, minced garlic, and those heaping tablespoons of Thai red curry paste. Let everything cook together for about 30 seconds; you’ll smell the transformation almost immediately. The heat draws out the essential oils in the aromatics and curry paste, waking up their flavors and giving you a vibrant, tantalizing aroma.

Step 3: Pour in Broth, Water, Lime Juice, and Noodles

Now’s the time to add your chicken or vegetable broth, water, and the juice of a fresh lime. Bring the mixture to a gentle boil over high heat—this will help the rice noodles cook up beautifully and absorb all those magical flavors. The broth will start to take on a rich hue from the curry paste, promising something special.

Step 4: Add Coconut Milk and Chicken

Once the broth is bubbling gently and the noodles are almost cooked, pour in the full can of creamy coconut milk and stir in the shredded chicken. Lower the heat to medium-low, and let the soup simmer for about 10 minutes. This allows the flavors to mingle while the chicken becomes even more tender and the coconut milk weaves its signature silkiness throughout the soup.

Step 5: Finish with Fresh Herbs and Seasonings

With the heat off, stir in plenty of torn basil, chopped cilantro, and as many chopped scallions as your heart desires. Give everything a good stir and season to taste with salt and pepper. The herbs bring an explosion of freshness that lifts the whole pot. Taste, adjust your seasoning if needed, and you’re ready to serve!

Step 6: Serve Right Away

Ladle the soup into bowls right away, as the noodles will keep soaking up liquid the longer they sit. Don’t forget to include a wedge of lime on the side for that personalized splash of brightness—because a squeeze over the top just before you dig in is pure magic.

How to Serve Easy Thai Chicken Curry Soup

Garnishes

The best part about serving Easy Thai Chicken Curry Soup is dressing it up just the way you love. Sprinkle with extra chopped cilantro, torn basil, and sliced scallions for striking color and fresh flavor. A squeeze of lime or a dash of chili flakes can add a pleasant zing and a touch of heat. Don’t be shy—let your soup reflect your personal flair!

Side Dishes

While this soup is already hearty and satisfying on its own, pairing it with light accompaniments takes things to the next level. Think crisp cucumber salad, Thai spring rolls, or even a plate of steamed veggies. If you want to keep things simple, serve with a side of jasmine rice to soak up every last drop of that irresistible broth.

Creative Ways to Present

For a fun, interactive meal, set up a DIY soup bar at the table with little bowls of herbs, lime wedges, and sliced chilies. Guests can garnish their own, making each bowl uniquely theirs. Or, serve the soup in small mugs for a cozy appetizer at a dinner party—watch as everyone sips with delight!

Make Ahead and Storage

Storing Leftovers

Leftover Easy Thai Chicken Curry Soup keeps beautifully in the fridge. Simply let the soup cool to room temperature, then transfer to an airtight container. The flavors continue to develop overnight, making tomorrow’s lunch or dinner even more delicious. Eat within 3 days for the freshest taste.

Freezing

If you’d like to freeze your soup, it’s best to do so without the noodles, as they can get overly soft when thawed. Just portion out the coconut-chicken broth base into freezer-safe containers, freeze up to 3 months, and add freshly cooked noodles when you reheat. This keeps the texture spot on!

Reheating

To reheat, gently warm the soup on the stove over low to medium heat, stirring occasionally until heated through. If it’s thickened up (thanks to those thirsty noodles), simply add a splash of chicken broth or water to restore the original consistency. Top with fresh herbs and a squeeze of lime before serving to rekindle the fresh flavors.

FAQs

Can I make Easy Thai Chicken Curry Soup vegetarian?

Absolutely! Just swap the shredded chicken for extra-firm tofu or a medley of your favorite veggies, and use vegetable broth. The soup will still be packed with flavor and just as satisfying.

Which type of rice noodles should I use?

Medium-width flat rice noodles work beautifully for a slurpable, hearty texture. If you like thinner noodles, vermicelli is also great. Just be mindful of cooking times, as noodles can differ by brand and shape.

Can I make Easy Thai Chicken Curry Soup less spicy?

Of course! The level of heat comes from your choice of curry paste. Opt for a mild red curry paste, or simply use less and add more at the end if desired. You can always customize the spice to your preference.

How do I avoid overcooking the noodles?

Add noodles to the boiling soup and keep an eye on them—they cook fast! If you’re making the soup ahead, consider cooking noodles separately and adding them to each bowl before serving to prevent them from getting mushy.

Are there good substitutes for red curry paste?

If you’re out of red curry paste, try yellow or green curry paste for a flavor twist—just adjust the amount, as their spice levels vary. You can also make a quick substitute at home with chili paste, a pinch of ground coriander, and a little extra ginger, though nothing quite matches the real deal!

Final Thoughts

There’s really nothing more welcoming than a steaming bowl of Easy Thai Chicken Curry Soup when you need both comfort and a hit of excitement for your taste buds. Why not treat yourself (and your lucky friends or family!) to this flavorful, fuss-free classic? Grab your ingredients, follow these easy steps, and you’re on your way to bright, beautiful soup happiness—trust me, your kitchen will never smell better.

Easy Thai Chicken Curry Soup Recipe

★★★★★

5.2 from 6 reviews

Author: Lila
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Easy Thai Chicken Curry Soup is a comforting and flavorful dish that combines the rich, aromatic flavors of Thai red curry paste with creamy coconut milk and tender chicken. Perfect for a cozy night in or when you’re craving a taste of Thailand!

Instructions

Sauté Onions: Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
Add Flavors: Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
Add Liquid: Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
Simmer: Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
Finish Soup: Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
Serve: Serve immediately with lime wedges on the side.