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Easy Thai Chicken Curry Soup

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Easy Thai Chicken Curry Soup is a vibrant and creamy soup featuring tender chicken, rice noodles, and fresh herbs simmered in a rich coconut and red curry broth. This quick and comforting Thai-inspired dish balances spicy, tangy, and creamy flavors for a satisfying meal ready in under 30 minutes.

Ingredients

1 tablespoon olive oil

½ medium onion, finely chopped

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 oz) 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)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, ginger, and 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 aromas.

  3. Pour in chicken broth and water, stir, and bring to a gentle boil.

  4. Add rice noodles and cook according to package instructions, about 5 minutes, until tender.

  5. Reduce heat to low; stir in coconut milk, shredded chicken, and lime juice. Heat through without boiling.

  6. Add fresh basil, cilantro, scallions; season with salt and pepper.

  7. Remove from heat and serve immediately with lime wedges.

Notes

Substitute rice noodles with glass noodles or thin egg noodles.

Add veggies like bell peppers, snap peas, or mushrooms.

Use tofu or shrimp instead of chicken.

Adjust curry paste to control spice level.

Garnish with chopped peanuts or sriracha for texture and heat.

Store leftovers refrigerated up to 3 days; reheat gently, adding broth if needed.

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