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; ½ 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 oz) can full-fat coconut milk; 2 cups shredded cooked chicken (rotisserie chicken works well); 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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Why You’ll Love This Recipe

This Easy Thai Chicken Curry Soup is quick, comforting, and bursting with incredible flavors. It’s a perfect way to use up leftover or rotisserie chicken, and it comes together in just 20 minutes! The creamy coconut milk blends seamlessly with the rich Thai red curry paste, creating a deeply satisfying and aromatic broth. Paired with tender rice noodles, fresh herbs, and a zing of lime, this soup is a hearty meal that warms you up from the inside out. Whether for a busy weeknight or a relaxed weekend meal, this soup is sure to become a family favorite!

Easy Thai Chicken Curry Soup

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 (rotisserie chicken works well)
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions to taste
Salt & pepper to taste
Lime wedges for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté Onion: Add olive oil and chopped onion to a large pot over medium-high heat. Sauté for about 5 minutes, stirring occasionally until the onion softens.
Add Flavorings: Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds, allowing the curry paste to release its aroma.
Add Liquids & Noodles: Pour in the broth, water, lime juice, and rice noodles. Increase the heat to high and bring the mixture to a gentle boil.
Simmer the Soup: Stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and let the soup simmer for 10 minutes, allowing the flavors to meld and the noodles to cook.
Add Fresh Herbs: Stir in the torn basil, chopped cilantro, and chopped scallions. Season with salt and pepper to taste.
Serve: Serve immediately, garnished with lime wedges for an extra burst of citrus.

Note: The noodles will soak up more liquid as the soup sits. If reheating leftovers, feel free to add more chicken broth for a soupier consistency.

Servings and Timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

Spicy Kick: If you prefer more heat, use a spicier curry paste or add a sliced chili pepper.
Vegetarian Version: Use vegetable broth and omit the chicken. You can add tofu or additional vegetables like mushrooms for a hearty, vegetarian soup.
Noodle Options: Feel free to use any noodles you like, such as rice noodles, soba, or even ramen. Just adjust cooking times as needed.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a pot on the stovetop over medium heat, adding more chicken broth or water if necessary. The noodles will soak up more liquid, so adding a splash of broth helps restore the soup’s original consistency.

FAQs

Can I make this soup in advance?

Yes! This soup can be made ahead, but the noodles will absorb the liquid as it sits. You may need to add extra broth when reheating to get the desired consistency.

Can I use a different type of curry paste?

Yes, you can use green or yellow curry paste, though red curry paste is the most common choice for this recipe. Keep in mind that different curry pastes vary in heat and flavor, so adjust the amount according to your taste.

Can I use other types of noodles?

Absolutely! While rice noodles are traditional, you can use other types of noodles like soba or even regular pasta. Just adjust the cooking time as needed.

Can I make this soup dairy-free?

Yes, the coconut milk in this recipe is already dairy-free, so this soup is naturally dairy-free. Ensure to use non-dairy noodles (if you’re using them) for a fully dairy-free meal.

How do I make this soup spicier?

If you like a spicier kick, increase the amount of curry paste, or add chili flakes, sliced fresh chilies, or even a dash of hot sauce when cooking.

Conclusion

This Easy Thai Chicken Curry Soup is the perfect combination of creamy, spicy, and comforting flavors. Whether you’re using up leftover rotisserie chicken or cooking from scratch, this recipe is quick, customizable, and satisfying. Serve it up as a cozy weeknight dinner or a weekend brunch—this flavorful soup is sure to become a favorite in your meal rotation!