Name: Thai Chicken Curry Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1/2 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-ounce) can full-fat coconut milk; 2 cups shredded cooked chicken; Fresh basil, torn; Fresh cilantro, chopped; Chopped scallions; Salt and black pepper; Lime wedges

Jump to Recipe

This Thai Chicken Curry Soup brings bold Thai-inspired flavor to your table in just 20 minutes. With tender chicken, silky coconut milk, rice noodles, and a fragrant red curry broth, this soup feels comforting without being heavy. It works perfectly for busy weeknights, yet it tastes special enough to serve guests. If you love meals that come together quickly but still feel thoughtful and satisfying, this recipe delivers every time with minimal prep and dependable results.

Story

I started making Thai Chicken Curry Soup on nights when I needed something warm, quick, and reliable, especially when a rotisserie chicken sat in the fridge. Over time, this bowl became a repeat favorite because it balances speed with deep flavor. The curry paste blooms in olive oil, the coconut milk softens the heat, and the noodles make it hearty without effort. This Thai Chicken Curry Soup fits real life cooking, stays flexible, and still feels comforting. It’s the kind of Thai Chicken Curry Soup you can return to again and again without getting bored.

Ingredients

1 tablespoon olive oil
1/2 medium onion, finely chopped
1 teaspoon freshly grated 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-ounce) can full-fat coconut milk
2 cups shredded cooked chicken
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions, to taste
Salt and black pepper, to taste
Lime wedges for serving, optional

Step-by-Step Instructions

Preparing the Ingredients

Before cooking, chop the onion finely so it softens quickly and blends into the broth. Grate the ginger and mince the garlic so both release aroma fast once heated. Shred the cooked chicken and set it aside, then tear the basil, chop the cilantro, and slice the scallions so they’re ready to add at the end. Measure the curry paste, broth, coconut milk, and noodles to keep the cooking process smooth and fast.

Cooking Instructions

Heat the olive oil in a large pot over medium-high heat, then add the onion and sauté for five minutes until soft and fragrant. Stir in the ginger, garlic, and curry paste, cooking briefly to release flavor. Add the broth, water, lime juice, and noodles, then bring everything to a gentle boil. Stir in the coconut milk and chicken, reduce the heat, and let the soup simmer for ten minutes. Finish by stirring in basil, cilantro, and scallions, then season with salt and pepper.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid boiling the soup aggressively once the coconut milk goes in, since high heat can dull the flavor and change the texture. Don’t overcook the rice noodles, as they soften quickly and continue absorbing liquid even after the heat is off. Adding too much curry paste at once can overwhelm the broth, especially if the brand runs hot, so adjust gradually based on taste.

Pro Tips for Better Flavor

For deeper flavor, briefly toast the curry paste in oil until fragrant before adding liquid. A squeeze of fresh lime at the end brightens the whole bowl and balances richness. If you enjoy variety, this soup adapts well to bold coconut curry chicken, works as a spicy thai soup, and feels right at home as a 20 minute soup for busy nights.

Serving and Storage

How to Serve

Serve the soup hot in deep bowls with extra lime wedges on the side for brightness. A sprinkle of fresh herbs on top adds color and aroma. This dish stands alone as a full meal, but it also pairs well with simple steamed vegetables or a crisp cucumber salad for contrast.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. The noodles will absorb broth as it sits, so add extra stock when reheating to loosen the texture. Warm gently over medium heat and stir often to keep the coconut milk smooth.

Conclusion

This Thai Chicken Curry Soup proves that fast cooking can still feel comforting and thoughtful. With pantry staples, leftover chicken, and a short simmer, you get a bowl that tastes layered and satisfying. It’s a dependable recipe that fits busy schedules while still delivering warmth and balance, making it one you’ll reach for often.

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Frequently Asked Questions

Can I make this soup ahead of time?

Yes, you can make the broth and chicken portion ahead, then add noodles when reheating. This keeps the texture from becoming too soft while still saving time during busy evenings.

Is this soup very spicy?

The heat level depends on the curry paste you use. Some brands are mild, while others bring more heat, so start with less paste and adjust gradually to your preference.

Can I freeze Thai chicken curry soup?

You can freeze the soup without the noodles for best texture. Add fresh noodles when reheating so the soup stays balanced and enjoyable.