Go Back
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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.
QR Code linking back to recipe