Easy Thai Chicken Curry Soup Recipe

Introduction

This Easy Thai Chicken Curry Soup is a vibrant and comforting dish perfect for any day you crave a flavorful, warming meal. Combining fragrant red curry, creamy coconut milk, and tender chicken with fresh herbs, it’s simple to prepare and satisfying to enjoy.

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

Instructions

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

Tips & Variations

• Use rotisserie chicken for a quick and easy protein addition.
• Add more or less curry paste depending on your preferred spice level.
• Swap rice noodles for glass noodles or thin pasta if desired.
• Stir in vegetables like bell peppers or mushrooms for extra texture and nutrition.
• Fresh herbs are key; substitute with Thai basil if you can find it for more authentic flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth to loosen the noodles as they tend to absorb the soup liquid over time. Gently reheat on the stove until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply use vegetable broth and omit the chicken, or replace it with tofu or your favorite plant-based protein.

How spicy is this soup?

The heat level depends on the amount of Thai red curry paste you use. Start with less if you prefer mild and add more to taste.

Easy Thai Chicken Curry Soup Recipe

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★★★★★

4.4 from 74 reviews

This Easy Thai Chicken Curry Soup is a flavorful and comforting dish combining aromatic Thai red curry, creamy coconut milk, tender chicken, and rice noodles. Perfect for a quick and satisfying meal, this soup offers vibrant herbs and a zesty lime finish, bringing authentic Thai flavors to your kitchen with minimal effort.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main 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 recommended)
• Generous handful fresh basil, torn
• Handful fresh cilantro, chopped
• Chopped scallions, to taste
• Salt & pepper, to taste
• Lime wedges, for serving (optional)

Instructions

1. Sauté Aromatics: Add the olive oil and finely chopped onion to a large pot over medium-high heat. Cook for about 5 minutes until the onion is softened and translucent, stirring occasionally.
2. Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for approximately 30 seconds to release their flavors and aromas, stirring constantly to prevent burning.
3. Add Broth, Water, Lime, and Noodles: Pour in the chicken or vegetable broth, water, and lime juice into the pot. Add the uncooked rice noodles. Increase the heat to high and bring the mixture to a gentle boil.
4. Add Coconut Milk and Chicken & Simmer: Stir in the full-fat coconut milk and shredded cooked chicken. Lower the heat to medium-low and allow the soup to simmer for 10 minutes, letting all the flavors meld together and the noodles cook through.
5. Finish with Fresh Herbs and Seasonings: Stir in the torn fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste, adjusting the flavors as needed.
6. Serve: Ladle the soup into bowls and serve immediately. Offer lime wedges on the side for extra zest. Note that the noodles will absorb more liquid over time, so add extra chicken broth if reheating leftovers.

Notes

• Use rotisserie chicken for convenience and extra flavor.
• Thai red curry paste can be found in the Asian foods aisle or specialty stores; adjust quantity according to your spice preference.
• Rice noodles absorb liquid over time; add additional broth when reheating leftovers to maintain soup consistency.
• For a vegetarian version, substitute chicken broth with vegetable broth and use tofu instead of chicken.

Keywords: Thai chicken curry soup, Thai soup, coconut milk soup, easy chicken soup, red curry soup, Thai recipes