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 chicken recommended); 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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Introduction

This Easy Thai Chicken Curry Soup is a comforting and flavorful dish that comes together quickly. With fragrant red curry, creamy coconut milk, and tender chicken, it’s perfect for a cozy weeknight meal. Plus, the fresh herbs and lime add a bright, zesty finish.

A light gray bowl holds a vibrant, creamy orange soup filled with thin white noodles that curl through the broth. There are several shredded pieces of pale yellow chicken layered over the noodles. Bright green chopped herbs and onion slices are sprinkled on top, along with a whole fresh green leaf in the center. A wedge of lime with a pale yellow-green color rests on the left side inside the bowl. This bowl sits 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 (such as rotisserie)
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 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 the heat to high and bring the soup to a gentle boil.
Step 4: Stir in the coconut milk and shredded cooked chicken. Reduce the heat to medium-low and simmer for 10 minutes to let the flavors meld and the noodles soften.
Step 5: Add the torn basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste.
Step 6: Serve immediately with lime wedges on the side if desired. Note that the noodles will absorb more liquid the longer the soup sits, so add extra chicken broth if reheating leftovers.

Tips & Variations

Use rotisserie chicken for a quick shortcut, or cook your own chicken breasts and shred them.
If you prefer a milder curry flavor, reduce the amount of red curry paste slightly.
Swap fresh herbs for other favorites like mint or Thai basil if available.
For a vegetarian version, use vegetable broth and replace chicken with tofu or extra vegetables.
Add more lime juice for extra brightness just before serving.

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, as they tend to absorb liquid and thicken the soup over time. Reheat gently on the stove until warmed through.

How to Serve

A close-up view of a creamy orange soup filled with white rice noodles and tender shredded chicken visible in a black ladle near the center, floating in the broth are chopped green herbs and dark green leafy vegetables scattered throughout. The surface has a slightly oily texture with light red specks adding color variation, held in a dark pot with a few spices visible on the surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodles?

Yes, rice noodles work best for this recipe, but you can substitute with glass noodles or even thin egg noodles depending on your preference.

Is this recipe spicy?

The soup has a mild to moderate spice level from the Thai red curry paste, but you can adjust the amount to make it milder or spicier to suit your taste.