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, finely chopped; 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 recommended); Generous handful fresh basil, torn; Handful fresh cilantro, chopped; Chopped scallions, to taste; Salt and pepper, to taste; Lime wedges, for serving (optional)

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Introduction

This Easy Thai Chicken Curry Soup is a fragrant, comforting dish perfect for any day of the week. With creamy coconut milk, vibrant herbs, and tender chicken, it offers a delightful balance of spicy and fresh flavors. Ready in under 30 minutes, it’s a simple way to enjoy a taste of Thailand at home.

A beige bowl filled with three main layers: the base is a rich orange creamy broth with a smooth texture, in the middle are white rice noodles twisted and mixed, on top are shredded light brown chicken pieces scattered evenly. Garnishing the dish, there are bright green chopped scallions and cilantro leaves spread around, a fresh dark green basil leaf sits near the center, and a pale green lime wedge rests on the left side. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 works great)
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions, to taste
Salt and pepper, to taste
Lime wedges for serving (optional)

Instructions

Step 1: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until softened.
Step 2: Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds until fragrant.
Step 3: Pour in the chicken or vegetable broth, water, and lime juice. Add the rice noodles. Increase heat to high and bring the mixture to a gentle boil.
Step 4: Stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and let the soup simmer for 10 minutes to meld the flavors and soften the noodles.
Step 5: Add the torn basil, chopped cilantro, and scallions. Season with salt and pepper to taste, stirring well.
Step 6: Serve immediately, garnished with extra lime wedges if desired. Note that the noodles will absorb more liquid over time; add extra broth when reheating leftovers if needed.

Tips & Variations

Use rotisserie chicken for a quick shortcut without sacrificing flavor.
Feel free to swap Thai red curry paste for green curry paste for a different heat profile.
For extra veggies, add sliced bell peppers or baby spinach during the simmer step.
If you prefer a thicker soup, reduce the amount of water or simmer a bit longer to concentrate flavors.
Adjust the amount of curry paste according to your spice preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the noodles and prevent the soup from becoming too thick. Gently warm on the stove or in the microwave until heated through.

How to Serve

The image shows a close-up of a creamy orange soup with bits of green herbs scattered on top. A black ladle in the center lifts out some pale white noodles mixed with small shredded pieces of chicken, surrounded by the rich soup with a smooth, slightly oily texture. The soup has a vibrant orange color with specks of red and black spices, and fresh green cilantro leaves and small chopped spring onions float throughout, adding a fresh contrast. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian or vegan?

Yes, substitute the chicken broth for vegetable broth and omit the chicken or use tofu for protein. Make sure your curry paste does not contain shrimp paste if you want it fully vegan.

What type of rice noodles should I use?

Use thin to medium-width rice noodles that cook quickly, around 3 to 4 ounces. These absorb the flavors well and won’t become mushy if you follow the simmer time closely.