Easy Thai Chicken Curry Soup

Why You’ll Love This Recipe

This soup is everything you want in a quick weeknight meal: fast, flavorful, and deeply satisfying. The red curry paste adds depth without overpowering heat, while the coconut milk makes it rich and creamy. It’s also highly customizable—use any cooked chicken you have on hand, play with your favorite herbs, or add more vegetables if you like. Plus, the rice noodles make it hearty enough to stand alone as a full meal.

Ingredients

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

• olive oil

• medium onion, chopped finely

• grated fresh ginger

• garlic, minced

• Thai red curry paste

• chicken or vegetable broth

• water

• juice of 1 lime

• uncooked rice noodles

• full-fat coconut milk

• shredded cooked chicken (e.g., rotisserie)

• fresh basil, torn

• fresh cilantro, chopped

• chopped scallions

• salt and pepper

• lime wedges (optional)

Directions

1. In a large pot, heat olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally.

2. Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for 30 seconds until fragrant.

3. Pour in the broth, water, and lime juice. Add the rice noodles and bring everything to a gentle boil over high heat.

4. Reduce heat to medium-low and stir in the coconut milk and shredded chicken. Simmer for 10 minutes.

5. Add fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste.

6. Serve immediately with lime wedges on the side, if desired.

Servings and timing

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

Variations

• Protein options: Swap the chicken with shrimp, tofu, or thinly sliced beef for a different take.

• Extra veggies: Add mushrooms, baby spinach, bell peppers, or shredded carrots for added nutrition and color.

• Noodle swap: Use egg noodles or soba noodles instead of rice noodles, depending on your preference.

• Spice control: Adjust the amount of red curry paste to make it milder or spicier.

• Herbs: Substitute mint or Thai basil if regular basil isn’t available.

Storage/Reheating

Store any leftover soup in an airtight container in the fridge for up to 3 days. The noodles will continue to soak up liquid, so when reheating, add a splash of chicken broth or water to loosen it up. Reheat gently on the stovetop or in the microwave until hot throughout.

FAQs

1. How spicy is this Thai chicken curry soup?

It depends on the brand of curry paste used. Thai Kitchen’s red curry paste is mild and flavorful, but some brands can be quite spicy. Adjust the quantity to your spice tolerance.

2. Can I use green curry paste instead of red?

Yes, you can substitute with green curry paste, though the flavor profile will be different—more herbaceous and slightly spicier.

3. Can I make this soup vegetarian?

Absolutely. Use vegetable broth and replace chicken with tofu or mushrooms for a satisfying vegetarian version.

4. What type of rice noodles should I use?

Thicker rice noodles (around 3 mm) work well. Avoid super fine varieties that resemble angel hair pasta, as they may become too soft.

5. Can I make this soup ahead of time?

Yes, but it’s best to cook the noodles separately and add them just before serving to prevent them from getting mushy.

6. Is it freezer-friendly?

Freezing is not recommended due to the noodles and coconut milk, which may change texture when thawed. However, you can freeze the broth and chicken base without the noodles and add fresh noodles when reheating.

7. How do I make it more filling?

Add extra chicken, toss in some cooked vegetables, or serve it with a side of jasmine rice or naan bread.

8. Can I use light coconut milk?

Yes, but it may result in a less creamy texture. Full-fat coconut milk offers the richest flavor and consistency.

9. How do I keep the herbs fresh in leftovers?

Add fresh herbs like basil and cilantro only when serving. This keeps their flavor and texture vibrant.

10. What can I do if the soup is too thick the next day?

Simply add a splash of chicken broth or water to thin it out while reheating.

Conclusion

Easy Thai Chicken Curry Soup is the ultimate comfort food that doesn’t compromise on flavor or take hours to make. It’s adaptable, satisfying, and perfect for busy weeknights or cozy weekends. Whether you’re making it to use up leftover chicken or just craving a warm, flavorful meal, this soup will quickly become a household favorite.