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Easy Thai Chicken Curry Soup Recipe

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★★★★★

4.4 from 64 reviews

This Easy Thai Chicken Curry Soup is a flavorful and comforting dish featuring tender chicken, aromatic Thai red curry paste, creamy coconut milk, and fresh herbs simmered together with rice noodles in a savory broth. Perfect for a quick, satisfying weeknight meal with a vibrant balance of spicy, tangy, and herbal flavors.

Ingredients

Scale

Soup Base

  • 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

Protein and Herbs

  • 2 cups shredded cooked chicken (rotisserie recommended)
  • Generous handful fresh basil, torn
  • Handful fresh cilantro, chopped
  • Chopped scallions, to taste

Seasonings and Garnish

  • Salt and pepper, to taste
  • Lime wedges, for serving (optional)

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally until the onions are soft and translucent.
  2. Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook together for about 30 seconds to release their flavors and aromas.
  3. Add Broth, Water, Lime Juice, and Noodles: Pour in the chicken or vegetable broth, water, and fresh lime juice. 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. Reduce the heat to medium-low and allow the soup to simmer uncovered for 10 minutes to meld the flavors and cook the noodles fully.
  5. Finish with Fresh Herbs and Seasoning: Stir in torn basil, chopped cilantro, and scallions. Season with salt and pepper to taste, adjusting as needed for balanced flavor.
  6. Serve Warm: Serve the soup immediately, garnished with lime wedges if desired. Note that as the soup sits, the noodles will absorb more liquid. Add additional chicken broth when reheating leftovers to maintain consistency.

Notes

  • The recipe uses full-fat coconut milk for a rich and creamy texture; light coconut milk will yield a thinner consistency.
  • Using rotisserie chicken saves time and adds a smoky flavor, but cooked shredded chicken breast or thigh can be substituted.
  • The rice noodles soften quickly in the broth; to avoid over-softening, consume the soup promptly after cooking or add extra broth when reheating.
  • Adjust the amount of Thai red curry paste to control the soup’s spice level.

Keywords: Thai chicken curry soup, curry soup, coconut milk soup, easy Thai soup, rice noodle soup, quick chicken soup, Thai cuisine

Find it online: https://miarosetti.com/easy-thai-chicken-curry-soup-recipe/