Easy Thai Chicken Curry Soup

Why You’ll Love This Recipe

You’ll love this recipe for its balance of spicy, tangy, and creamy flavors—all in one pot. It’s easy to prepare with pantry staples and rotisserie chicken, and the fresh herbs add a refreshing finish. The rice noodles soak up the curry broth perfectly, creating a satisfying and wholesome soup that’s ready in under 30 minutes.

Ingredients

1 tablespoon olive oil
½ medium onion, chopped finely
1 teaspoon grated fresh ginger
3 cloves garlic, minced
4 heaping tablespoons Thai red curry paste (see note)
4 cups chicken or vegetable broth
2 cups water
Juice of 1 lime
3.5 ounces uncooked rice noodles (see note)
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)

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

Directions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, grated ginger, and minced garlic. Sauté until onion is translucent and fragrant, about 3–4 minutes.
2. Stir in Thai red curry paste and cook for 1–2 minutes to release its aroma.
3. Pour in chicken broth and water, stirring to combine. Bring to a gentle boil.
4. Add uncooked rice noodles and cook according to package instructions until tender, usually about 5 minutes.
5. Reduce heat to low and stir in coconut milk, shredded chicken, and lime juice. Heat through but do not boil.
6. Add fresh basil, cilantro, and scallions. Season with salt and pepper to taste.
7. Remove from heat and serve immediately with lime wedges on the side for extra brightness.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Variations

• Substitute rice noodles with glass noodles or thin egg noodles.
• Add vegetables such as bell peppers, snap peas, or mushrooms for extra nutrition.
• Use tofu or shrimp instead of chicken for a different protein.
• Adjust curry paste amount for more or less spice.
• Garnish with chopped peanuts or a drizzle of sriracha for added texture and heat.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add extra broth or water if the soup thickens too much.

FAQs

What type of red curry paste should I use?

Use a good-quality Thai red curry paste available at most grocery stores or Asian markets. Adjust the amount based on desired spice level.

Can I make this soup vegetarian?

Yes, use vegetable broth and replace chicken with tofu or extra vegetables.

How do I prevent noodles from getting mushy?

Add noodles towards the end of cooking and cook just until tender. For leftovers, store noodles separately if possible.

Can I use coconut milk light instead of full-fat?

Yes, but the soup will be less creamy and rich.

Can I freeze this soup?

Freezing is not recommended due to coconut milk and noodles’ texture changes.

How spicy is this soup?

It’s moderately spicy but can be adjusted by using less curry paste.

Can I prepare this soup ahead of time?

Yes, but add fresh herbs and noodles just before serving for best flavor and texture.

What can I use instead of fresh basil and cilantro?

Dried herbs can be used but won’t provide the same fresh flavor.

Can I use fresh lime instead of bottled lime juice?

Fresh lime juice is preferred for the best bright, tangy flavor.

How do I store leftover soup?

Keep in an airtight container in the fridge for up to 3 days.

Conclusion

Easy Thai Chicken Curry Soup is a flavorful, comforting dish that’s simple to prepare yet packed with authentic Thai-inspired flavors. The creamy coconut broth, fragrant herbs, and tender chicken combine for a satisfying meal that can be customized to your taste. Perfect for weeknight dinners or anytime you want a taste of Thailand at home.

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