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 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 vibrant and comforting dish that combines fragrant spices with creamy coconut milk. It comes together quickly, making it perfect for a weeknight meal packed with flavor and warmth.

A close-up view of a creamy orange soup with visible specks of red spices, filled with thin white noodles and shredded chicken pieces. Fresh green herbs are scattered on top, adding contrast to the warm soup base. A black ladle dips into the soup, lifting a portion of noodles and chicken. The background shows the soup in a black pot, with a white marbled texture beneath it. 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 well)
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 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 grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Step 3: Pour in chicken or vegetable broth, water, and lime juice. Add the rice noodles and increase the heat to high. Bring the mixture to a gentle boil.
Step 4: Stir in the coconut milk and shredded cooked chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes, allowing flavors to meld and noodles to soften.
Step 5: Add torn basil, chopped cilantro, and chopped scallions. Season with salt and pepper to taste, stirring well.
Step 6: Serve the soup immediately, with lime wedges on the side if desired. Note that the noodles will soak up more liquid over time; add extra broth when reheating if needed.

Tips & Variations

Use rotisserie chicken for a quick shortcut, or substitute with cooked tofu for a vegetarian version.
If you prefer a spicier soup, add an extra tablespoon of red curry paste or some sliced fresh chili.
Fresh herbs like Thai basil add wonderful flavor; if unavailable, regular basil works as a good alternative.
For a thinner broth, add additional chicken broth or water when reheating leftovers.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a little extra broth or water to loosen the noodles as they tend to absorb liquid over time. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

The image shows a white bowl filled with a colorful noodle soup with multiple layers starting with a light orange, creamy broth that covers the bottom layer. Above this, there are white rice noodles arranged in loose, soft clumps mingled with shredded white chicken pieces. Bright red bell pepper slices add a splash of color along with dark green spinach leaves and scattered fresh cilantro leaves on top. A wedge of lime with a light green peel sits near the front edge of the bowl. Two white-handled utensils, a spoon and a fork, are placed inside the bowl, partially submerged in the soup. The bowl rests on a surface with a white marbled texture, and fresh basil and garlic are placed beside it for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance and refrigerate it. Just be sure to add extra broth when reheating, as the noodles will absorb much of the liquid.

What type of rice noodles work best?

Thin or medium-width rice noodles cook quickly and soften nicely in the soup. Avoid very thick noodles as they may take longer to cook and change the texture of the soup.