Introduction

Oh, hey there, friend! Do you ever get those cravings for something warm, comforting, and bursting with flavor, but you just don’t have hours to spend in the kitchen? I know I do! That’s exactly why I fell head-over-heels in love with this Easy Thai Chicken Curry Soup. It’s the kind of recipe that feels like a culinary hug, transporting you to a cozy little bistro with every spoonful, all without breaking a sweat. Seriously, this is weeknight dinner magic!

Why You’ll Love This Recipe

Fast: We’re talking dinner on the table in under 30 minutes. Perfect for those busy evenings!
Easy: Simple steps, minimal chopping, and practically foolproof. You’ve got this!
Giftable: Imagine bringing a batch of this to a friend who’s feeling under the weather or just needs a little pick-me-up. Pure thoughtful deliciousness!
Crowd-pleasing: Whether it’s a family meal or a get-together with friends, this soup is a guaranteed hit. It’s got that perfect balance of creamy, spicy, and fresh.

Ingredients

Gather ’round, let’s see what deliciousness we need to bring this soup to life! Don’t worry, it’s all pretty standard stuff you can find at your local grocery store.

1 tablespoon olive oil: Our trusty base for sautéing those aromatics.
1/2 medium onion, finely chopped: The sweet foundation of so many good soups.
1 teaspoon grated fresh ginger: A little zing that makes everything pop! Fresh is best here.
3 cloves garlic, minced: Because is anything really complete without garlic? I think not.
4 heaping tablespoons Thai red curry paste: This is where the magic happens! Start with 4 tablespoons, but feel free to add more if you love a good kick!
4 cups chicken or vegetable broth: The savory backbone of our soup. Use your favorite!
2 cups water: To get our soup to the perfect consistency.
Juice of 1 lime: A bright, zesty finish that cuts through the richness beautifully.
3.5 ounces uncooked rice noodles: These cook up so quickly and soak up all that wonderful broth flavor.
1 (13.5 ounce) can full-fat coconut milk: The secret to that luxuriously creamy texture. Don’t skimp on the full-fat, it’s worth it!
2 cups shredded cooked chicken: Rotisserie chicken is your best friend here for maximum ease!
Generous handful fresh basil, torn: The fragrant, slightly sweet anise notes are incredible.
Handful fresh cilantro, chopped: A burst of freshness that perfectly complements the curry.
Chopped scallions, to taste: For that fresh, oniony crunch as a garnish.
Salt and pepper, to taste: The classic seasonings to bring it all together.
Lime wedges, for serving (optional): Because who doesn’t love an extra squeeze of lime?

How to Make It

Alright, chef, let’s get cooking! This is going to be so easy, you’ll wonder why you haven’t made it every week.

Sauté the Aromatics: Grab a nice big pot or a Dutch oven and place it over medium heat. Add your olive oil. Once it’s shimmering a bit, toss in your finely chopped onion. Let it cook for about 5 minutes, stirring occasionally, until it starts to soften and look a little translucent.
Fragrant Friends: Now, add in your grated ginger and minced garlic. Stir them around for just about 1 minute until you can smell that wonderful, intoxicating aroma. Be careful not to burn the garlic!
Curry Power: Time for the star! Stir in your Thai red curry paste. Keep stirring constantly for another 1-2 minutes. This step really toasts the paste and brings out its deep, complex flavors. You’ll know it’s ready when it smells amazing.
Broth Time: Pour in your chicken or vegetable broth and the water. Give it a good stir to make sure all that glorious curry paste is mixed in. Bring this mixture up to a gentle simmer.
Noodle Nirvana: Now, stir in the juice of your lime and those uncooked rice noodles. Let them cook according to the package directions. This usually only takes about 3-5 minutes, so keep an eye on them. They should be tender but still have a little bite.
Creamy Dreaminess: Reduce the heat slightly and stir in the full-fat coconut milk and your shredded cooked chicken. Gently stir everything together until it’s well combined and heated through. The key here is to not let it boil after adding the coconut milk, as it can sometimes separate.
Herbalicious Finish: Just before serving, stir in your torn fresh basil and chopped cilantro. These fresh herbs add such a vibrant pop of flavor and color.
Season to Perfection: Taste your soup! Add salt and pepper as needed. Sometimes the curry paste is salty enough, so start with a little and add more if you think it needs it.
Serve with a Smile: Ladle your steaming hot soup into bowls. Garnish with those pretty chopped scallions and a few lime wedges on the side if you like. Enjoy every single comforting spoonful!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! Don’t be afraid to play around.

Protein Swap: No cooked chicken? No problem! Try shrimp (add them in the last few minutes of cooking until pink), firm tofu cubes, or even just extra veggies for a vegetarian/vegan version.
Veggie Boost: Feel free to toss in some spinach, kale, sliced bell peppers, snap peas, or broccoli florets along with the noodles for extra nutrition and texture.
Spice Level: If you like it super spicy, add an extra tablespoon or two of curry paste, or even a pinch of red pepper flakes. For a milder soup, start with just 2 tablespoons of curry paste and add more to your liking.
Noodle Alternatives: If you can’t find rice noodles, thin spaghetti or even ramen noodles (without the seasoning packet, of course) can work in a pinch.

Tips for Success

A few little tricks to make this soup absolutely perfect, every time!

Don’t Rush the Curry Paste: Toasting the curry paste in step 3 is a crucial step for developing its full flavor. It makes a difference!
Rotisserie Chicken is a Lifesaver: Seriously, pick up a rotisserie chicken and shred it. It saves so much time and adds great flavor.
Prep Ahead: You can chop your onion, mince your garlic, and grate your ginger ahead of time and store them in airtight containers in the fridge. This makes the actual cooking process even faster!
Mind the Boil: Remember, don’t boil the soup after adding the coconut milk. A gentle simmer is all you need to heat everything through.

How to Store It

Got leftovers? Lucky you! This soup reheats beautifully.

Let the soup cool completely before storing. Transfer it to an airtight container and pop it in the refrigerator. It should stay good for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. You might need to add a splash more broth or water if it has thickened up too much.

FAQs

Can I make this soup vegetarian or vegan? Yes, absolutely! Simply use vegetable broth instead of chicken broth and swap the chicken for firm tofu or extra vegetables. Make sure your red curry paste is also vegan-friendly (some contain shrimp paste).
How spicy is this soup? The spice level really depends on the brand of Thai red curry paste you use and how much you add. Start with the recommended amount and taste before adding more. You can always add a pinch of red pepper flakes for extra heat if needed.
Can I use frozen chicken? If you have frozen cooked chicken, make sure it’s fully thawed and shredded before adding it to the soup.

Easy Thai Chicken Curry Soup

A quick and flavorful Thai red curry chicken soup that's perfect for busy weeknights, featuring rice noodles, coconut milk, and fresh herbs.

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Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

Pot or Dutch oven

Ingredients

Main ingredients

1 tablespoon olive oil
0.5 medium onion finely chopped
1 teaspoon fresh ginger grated
3 cloves garlic minced
4 heaping tablespoons Thai red curry paste or to taste
4 cups chicken or vegetable broth use your favorite
2 cups water
1 lime lime juice freshly squeezed
3.5 ounces uncooked rice noodles
1 (13.5 ounce) can full-fat coconut milk
2 cups shredded cooked chicken rotisserie chicken recommended
1 generous handful fresh basil torn
1 handful fresh cilantro chopped
chopped scallions for garnish, to taste
salt to taste
pepper to taste
lime wedges for serving, optional

Instructions

Grab a nice big pot or a Dutch oven and place it over medium heat. Add your olive oil. Once it's shimmering a bit, toss in your finely chopped onion. Let it cook for about 5 minutes, stirring occasionally, until it starts to soften and look a little translucent.
Now, add in your grated ginger and minced garlic. Stir them around for just about 1 minute until you can smell that wonderful, intoxicating aroma. Be careful not to burn the garlic!
Time for the star! Stir in your Thai red curry paste. Keep stirring constantly for another 1-2 minutes. This step really toasts the paste and brings out its deep, complex flavors. You’ll know it’s ready when it smells amazing.
Pour in your chicken or vegetable broth and the water. Give it a good stir to make sure all that glorious curry paste is mixed in. Bring this mixture up to a gentle simmer.
Now, stir in the juice of your lime and those uncooked rice noodles. Let them cook according to the package directions. This usually only takes about 3-5 minutes, so keep an eye on them. They should be tender but still have a little bite.
Reduce the heat slightly and stir in the full-fat coconut milk and your shredded cooked chicken. Gently stir everything together until it's well combined and heated through. The key here is to not let it boil after adding the coconut milk, as it can sometimes separate.
Just before serving, stir in your torn fresh basil and chopped cilantro. These fresh herbs add such a vibrant pop of flavor and color.
Taste your soup! Add salt and pepper as needed. Sometimes the curry paste is salty enough, so start with a little and add more if you think it needs it.
Ladle your steaming hot soup into bowls. Garnish with those pretty chopped scallions and a few lime wedges on the side if you like. Enjoy every single comforting spoonful!

Notes

This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! Don't be afraid to play around. You can swap proteins, add extra veggies, adjust spice levels, or use different noodles. Prep ahead by chopping aromatics and storing them. Remember not to boil after adding coconut milk. Leftovers store well in the fridge for 3-4 days and reheat gently on the stovetop.