Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Thai Chicken Curry Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick, flavorful Thai chicken curry soup with coconut milk, lime, and fresh herbs. Perfect for a cozy meal in under 30 minutes!

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 tablespoon of olive oil
  • Half of a medium onion, finely chopped
  • 1 teaspoon of freshly grated ginger
  • 3 minced garlic cloves
  • 4 generous tablespoons of Thai red curry paste
  • 4 cups of chicken or vegetable broth
  • 2 cups of water
  • Juice from one lime
  • 3.5 ounces of uncooked rice noodles
  • 1 can (13.5 ounces) of full-fat coconut milk
  • 2 cups of shredded cooked chicken (rotisserie works well)
  • A generous handful of fresh basil, torn
  • A handful of fresh cilantro, chopped
  • Chopped scallions, as desired
  • Salt and pepper, to taste
  • Lime wedges for serving, if desired

Instructions

  1. Sauté the onion: Start by heating your olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes until it’s soft and translucent. Stir occasionally to keep it from sticking or browning too much.
  2. Add aromatics: Toss in the freshly grated ginger, minced garlic, and red curry paste. Cook for about 30 seconds, just until it’s fragrant. You want to “wake up” the flavors but be careful not to burn the garlic.
  3. Pour in liquids and noodles: Add the chicken or vegetable broth, water, and lime juice. Turn the heat up to high to bring everything to a gentle boil, then add the rice noodles. These cook fast, so keep an eye on them—they should only need a few minutes.
  4. Stir in coconut milk and chicken: Once the noodles are just about done, reduce the heat to medium-low and pour in the coconut milk. Stir in the shredded chicken and let the soup simmer for about 10 minutes. This will allow the flavors to meld and the soup to thicken slightly.
  5. Finish with fresh herbs: Just before serving, stir in the basil, cilantro, and any chopped scallions you like. Taste and season with salt and pepper as needed.
  6. Serve and enjoy: Ladle the soup into bowls and serve with lime wedges on the side for extra zing. The noodles will continue to absorb liquid as the soup sits, so add more broth if you like a soupier consistency, especially for leftovers.

Notes

This soup is best enjoyed fresh, but leftovers are fantastic too! Just keep in mind that the noodles will absorb more of the broth as it sits. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or water to loosen it up, as it may have thickened overnight. Heat gently on the stove over medium-low heat, stirring occasionally, until warmed through.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner