Creamy Thai Chicken Curry Soup

This Creamy Thai Chicken Curry Soup is a vibrant, soul-warming bowl of comfort that tastes like it came from your favorite Thai restaurant, but is ready in just 30 minutes. It features tender pieces of chicken and rice noodles swimming in a rich, fragrant broth made from coconut milk, red curry paste, and a perfect balance of sweet, savory, and spicy flavors.

This one-pot meal is the perfect solution for a busy weeknight when you’re craving something exotic and incredibly satisfying. The process of “blooming” the curry paste with aromatics builds an amazing depth of flavor quickly, creating a complex and delicious soup with minimal effort.

this recipe

Why You’ll Love This Recipe

• Quick & Easy: A restaurant-quality meal on your table in 30 minutes.
• Incredibly Flavorful: A rich, fragrant, and perfectly balanced Thai-inspired broth.
• One-Pot Wonder: Everything cooks together in one pot for easy cleanup.
• Customizable: Easily adjust the spice level or add your favorite vegetables.

Ingredients

• 1 lb Boneless, Skinless Chicken Breasts, thinly sliced
• 2 tablespoons Red Curry Paste
• 1 (13.5 oz) can Full-Fat Coconut Milk
• 4 cups Chicken Broth
• 1 Red Bell Pepper, thinly sliced
• 1 Yellow Onion, thinly sliced
• 4 cloves Garlic, minced
• 1 tablespoon Fresh Ginger, grated
• 1 tablespoon Fish Sauce
• 1 tablespoon Brown Sugar or Honey
• 2 tablespoons Lime Juice
• 1 tablespoon Vegetable Oil
• 4 oz Rice Noodles, uncooked
• For Garnish: Fresh cilantro, fresh basil, lime wedges, sliced red chili

Step-by-Step Instructions

1. Bloom the Curry Paste: Heat the vegetable oil in a large Dutch oven or pot over medium heat. Add the onion and cook until softened, about 4-5 minutes. Add the garlic and ginger and cook for one minute more. Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, until it is dark and fragrant.
2. Cook the Chicken: Add the sliced chicken to the pot and cook, stirring occasionally, until it’s just cooked through.
3. Build the Broth: Pour in the coconut milk and chicken broth. Stir in the fish sauce and brown sugar. Bring the soup to a simmer.
4. Add Noodles and Veggies: Add the uncooked rice noodles and the sliced red bell pepper to the simmering soup. Cook for 5-7 minutes, or until the noodles are tender (or according to package directions).
5. Finish and Serve: Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning if needed—more fish sauce for saltiness, more sugar for sweetness, or more lime for tang.
6. Garnish: Ladle the soup into bowls and garnish generously with fresh cilantro, basil, and a lime wedge on the side.

Tips & Variations

• Pro Tip: Don’t skip blooming the curry paste in the beginning. Frying it with the aromatics awakens the spices and creates a much deeper, more complex flavor in the final soup.
• Different Protein: This soup is also delicious with shrimp (add them in the last few minutes of cooking) or tofu.
• Add More Veggies: Bulk up the soup with mushrooms, spinach (stirred in at the end), or broccoli florets.
• Control the Spice: The heat comes from the curry paste. Brands can vary in spiciness. Start with the recommended amount and add more at the end if you want more heat.

Frequently Asked Questions (FAQ)

• Can I make this soup ahead of time?
  • You can, but the rice noodles will absorb a lot of the broth and can become mushy. For best results, make the soup base ahead of time and cook the noodles in the broth just before serving.
• What if I don’t have fish sauce?
  • Fish sauce adds a unique savory, umami depth. In a pinch, you could substitute it with low-sodium soy sauce, but the flavor will be slightly different.
• How do I store leftovers?
  • Store in an airtight container in the refrigerator for up to 3 days. The noodles will continue to soften. Reheat gently on the stovetop.

Serving Suggestions

• This soup is a complete meal in a bowl. Serve it hot, and don’t skimp on the fresh garnishes—the cilantro, basil, and a final squeeze of lime juice truly elevate all the flavors.

Abby

Easy Thai Chicken Curry Soup

This Thai chicken curry soup is fast, simple, and full of fabulous flavor! Made with red curry paste, coconut milk, noodles, and shredded chicken, it’s a quick and comforting weeknight meal ready in just 20 minutes.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 6 people

Course: Dinner, Soup

Cuisine: Asian-inspired, Thai

Calories: 304

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1/2 medium onion, finely chopped
• 1 tsp fresh ginger, grated
• 3 cloves garlic, minced
• 4 heaping tbsp Thai red curry paste
• 4 cups chicken or vegetable broth
• 2 cups water
• 1 lime, juiced
• 3.5 oz uncooked rice noodles
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups shredded cooked chicken (rotisserie or leftover)
• 1 handful fresh basil, torn
• 1 handful fresh cilantro, chopped
• Chopped scallions, to taste
• Salt & pepper, to taste
• Lime wedges, for serving (optional)

Equipment

• large soup pot
• Wooden spoon
• Knife and cutting board
• measuring spoons and cups

Method

 

1. Add olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
2. Stir in ginger, garlic, and curry paste. Cook for about 30 seconds until fragrant.
3. Add broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
4. Stir in coconut milk and shredded chicken. Reduce heat to medium-low and simmer for 10 minutes.
5. Stir in basil, cilantro, and scallions. Season with salt and pepper. Serve immediately with lime wedges if desired.

Notes

Prep as you cook: sauté onions while prepping ginger and garlic, and chop herbs while soup simmers. Use thicker rice noodles (3mm) for best texture. Thai Kitchen curry paste is flavorful and mild; adjust if using spicier brands. Add extra broth if reheating leftovers, as noodles absorb liquid.