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 fresh ginger, grated; 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 pepper to taste; Lime wedges for serving

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Thai Chicken Curry Soup is the perfect balance of bold flavor and weeknight simplicity. This Thai Chicken Curry Soup comes together in just 20 minutes, making it a satisfying 20 minute meal packed with creamy coconut milk, tender chicken, and vibrant herbs. If you crave asian inspired comfort food that tastes like it simmered all day, this recipe delivers big flavor fast. With red curry paste, fresh lime juice, and silky rice noodles, every spoonful feels warm, rich, and deeply satisfying.

Story

I first made Thai Chicken Curry Soup on a busy weeknight when I needed something quick but comforting. Instead of ordering takeout, I grabbed rotisserie chicken and pantry staples and built this flavorful curry soup in one pot. Since then, Thai Chicken Curry Soup has become my go-to recipe whenever I want bold flavor without long prep time. The creamy coconut milk blends beautifully with the red curry paste, while fresh herbs brighten every bite. Best of all, this Thai Chicken Curry Soup tastes even better the next day, which makes it perfect for meal prep and leftovers.

Ingredients

1 tablespoon olive oil
1/2 medium onion, finely chopped
1 teaspoon fresh ginger, grated
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 (about 3 mm thickness)
1 (13.5-ounce) can full-fat coconut milk
2 cups shredded cooked chicken (rotisserie works great)
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions, to taste
Salt and pepper, to taste
Lime wedges, for serving (optional)

Step-by-Step Instructions

Preparing the Ingredients

Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about five minutes, stirring occasionally until softened. Stir in the grated ginger and minced garlic, then add the Thai red curry paste. Cook for about 30 seconds, stirring constantly so the aromatics release their fragrance without burning.

Cooking Instructions

Pour in the broth, water, and fresh lime juice. Add the rice noodles and increase the heat to high. Bring the soup to a gentle boil, then stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and let the soup simmer for about 10 minutes until the noodles soften and the flavors blend. Finally, stir in the basil, cilantro, and scallions. Season with salt and pepper to taste, then serve immediately with lime wedges on the side.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcook the noodles because they continue absorbing liquid as the soup sits. Also, taste your curry paste before adding the full amount since some brands run hotter than others. If the soup thickens too much, add extra broth while reheating to maintain the perfect texture.

Pro Tips for Better Flavor

Use full-fat coconut milk for a rich, creamy broth. Thin rice noodles cook quickly, but slightly thicker 3 mm noodles hold their texture better. Add herbs at the very end to keep their flavor fresh and bright. If you prefer extra heat, stir in a small spoonful of additional curry paste just before serving.

Serving and Storage

How to Serve

Serve this Thai Chicken Curry Soup hot in large bowls with extra lime wedges for squeezing. Pair it with crusty bread or a simple side salad. For an even heartier meal, add extra shredded chicken or additional rice noodles.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Since the noodles absorb liquid over time, add extra broth when reheating. Warm gently on the stovetop over medium heat until heated through.

Conclusion

Thai Chicken Curry Soup combines bold Thai flavors with everyday convenience. It’s creamy, aromatic, and incredibly satisfying while still being simple enough for a weeknight dinner. If you want a flavorful, asian inspired comfort food that comes together quickly, this recipe deserves a spot in your regular rotation.

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Frequently Asked Questions

Can I make Thai Chicken Curry Soup ahead of time?

Yes. However, the noodles absorb broth as the soup sits. For best results, store cooked noodles separately or add extra broth when reheating to maintain the ideal consistency.

Can I make this curry soup vegetarian?

Absolutely. Replace the chicken with tofu or extra vegetables and use vegetable broth. The coconut milk and curry paste still provide plenty of bold flavor.

How spicy is Thai Chicken Curry Soup?

Spice levels depend on the curry paste brand. Some are mild and flavorful, while others are quite hot. Start with less and adjust gradually to match your preference.