There’s something magical about the combination of warm, creamy broth and vibrant, aromatic spices. This Easy Thai Chicken Curry Soup delivers just that magic, blending comforting ingredients with the bold, zesty flavors of Thai cuisine. Imagine curling up with a steaming bowl of soup on a chilly evening or serving it as a quick but impressive dish for guests. It’s versatile, satisfying, and packed with layers of flavor that feel like a warm hug in a bowl.
For me, this soup is a go-to recipe for those busy weekdays when I want something homemade but don’t have hours to spend in the kitchen. It’s inspired by the bustling street food stalls of Thailand, where quick, flavorful meals reign supreme. The combination of coconut milk, red curry paste, and fresh herbs creates a rich, fragrant broth that tastes like it simmered all day but takes just 20 minutes to make.
Whether you’re a fan of Thai cuisine or just looking for a new way to enjoy chicken soup, this dish will surprise and delight you. It’s proof that you don’t need a long list of complicated ingredients to create something extraordinary.
Why You’ll Love This Recipe
- Quick and Convenient: Ready in just 20 minutes, this recipe is perfect for busy nights when you need a fast, nutritious meal.
- Deeply Flavorful: Every bite is a perfect balance of creamy coconut, aromatic herbs, and a hint of spice.
- Family-Friendly: Mild enough for younger eaters but customizable for those who love more heat.
- Great for Leftovers: Perfect for using up rotisserie chicken or leftover cooked chicken from another meal.
- Nourishing Comfort Food: Ideal for a cozy evening or as a hearty lunch that fuels you for the rest of the day.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1/2 medium sweet 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 (preferably thicker varieties)
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups shredded cooked chicken (e.g., rotisserie chicken)
- Generous handful of fresh basil, torn
- Handful of fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
How to Make Easy Thai Chicken Curry Soup
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large soup pot over medium-high heat. Add the finely chopped onion and cook for about 5 minutes until it’s softened and translucent. Stir occasionally to avoid browning.
This step lays the foundation for flavor, as the natural sweetness of the onion will complement the spiciness of the curry paste later on.
Step 2: Build the Base
Next, add grated fresh ginger, minced garlic, and the Thai red curry paste to the pot. Stir for about 30 seconds to a minute until the mixture becomes fragrant. This is where the magic begins as the oils in the curry paste release their intense, aromatic flavors.
Step 3: Add the Liquids
Pour in the chicken or vegetable broth, water, and freshly squeezed lime juice. Stir well to combine everything. Lime juice is the secret to adding a tangy brightness that balances the richness of the coconut milk you’ll add later.
Step 4: Cook the Noodles
Increase the heat to high and bring the soup to a gentle boil. Add the uncooked rice noodles, ensuring they’re fully submerged in the liquid. Cook for about 3-5 minutes, or until the noodles are tender.
Step 5: Add Coconut Milk and Chicken
Reduce the heat to medium-low and stir in the full-fat coconut milk, followed by the shredded cooked chicken. Let the soup simmer gently for 5-10 minutes. This allows the chicken to soak up the flavorful broth, and the coconut milk creates a luscious, creamy texture.
Step 6: Finish with Herbs
Right before serving, stir in torn fresh basil, chopped cilantro, and chopped scallions. These fresh herbs add a burst of color and fragrance that truly brings the dish to life. Taste the soup and adjust the seasoning with salt and pepper as needed.
Step 7: Serve
Ladle the soup into bowls and serve immediately. For an extra citrusy kick, offer lime wedges on the side.
Helpful Tips
- Prep Ahead: Chop your onion, garlic, and ginger ahead of time to make cooking even faster.
- Noodle Tip: To prevent noodles from becoming too soft when reheating leftovers, cook them separately and add them to individual bowls before ladling the soup over them.
- Customizable Add-Ins: Feel free to toss in extra vegetables like sliced bell peppers, carrots, or spinach for added nutrition and color.
- Adjusting Spice: If you prefer a milder soup, reduce the amount of curry paste slightly. For those who love heat, add some sliced fresh chili or a pinch of chili flakes to the broth.
Recipe Details
- Prep Time: 5 minute
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Gluten-Free
Notes
- Coconut Milk: Use full-fat coconut milk for a creamy texture. Light coconut milk will work but won’t be as rich.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the soup as the noodles tend to absorb liquid over time.
Nutritional Information
Nutritional information will vary based on ingredient brands and quantities used. Consult a nutrition calculator for precise details.
Frequently Asked Questions
Can I make this soup vegan or vegetarian?
Absolutely! Swap the chicken for tofu or a medley of mushrooms and use vegetable broth instead of chicken broth.
How can I make this soup spicier?
Add more red curry paste, or stir in a little Thai chili sauce or sliced fresh chili peppers to taste.
What can I serve with this soup?
This soup is a meal on its own, but you can pair it with a side of spring rolls or a simple cucumber salad for a refreshing contrast.
Related Recipes
If you loved this recipe, you might also enjoy these flavorful dishes:
- Thai Coconut Curry Vegetables: A vegetarian-friendly option packed with bold flavors.
- Chicken Pad Thai: A classic noodle dish that’s quick, easy, and satisfying.
- Creamy Coconut Lentil Soup: Another comforting soup with a tropical twist.
Conclusion
This Easy Thai Chicken Curry Soup is more than just a meal; it’s a bowl full of comfort, love, and bold flavors that transport you straight to the vibrant streets of Thailand. Whether you’re a beginner or a seasoned cook, this recipe is approachable and foolproof, delivering a delightful burst of flavor in every spoonful.
Try it tonight and watch as it becomes a beloved staple in your household!
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Easy Thai Chicken Curry Soup
Description
There’s something magical about the combination of warm, creamy broth and vibrant, aromatic spices. This Easy Thai Chicken Curry Soup delivers just that magic, blending comforting ingredients with the bold, zesty flavors of Thai cuisine. Imagine curling up with a steaming bowl of soup on a chilly evening or serving it as a quick but impressive dish for guests. It’s versatile, satisfying, and packed with layers of flavor that feel like a warm hug in a bowl.
For me, this soup is a go-to recipe for those busy weekdays when I want something homemade but don’t have hours to spend in the kitchen. It’s inspired by the bustling street food stalls of Thailand, where quick, flavorful meals reign supreme. The combination of coconut milk, red curry paste, and fresh herbs creates a rich, fragrant broth that tastes like it simmered all day but takes just 20 minutes to make.
Whether you’re a fan of Thai cuisine or just looking for a new way to enjoy chicken soup, this dish will surprise and delight you. It’s proof that you don’t need a long list of complicated ingredients to create something extraordinary.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium sweet 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 (preferably thicker varieties)
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups shredded cooked chicken (e.g., rotisserie chicken)
- Generous handful of fresh basil, torn
- Handful of fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Instructions
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large soup pot over medium-high heat. Add the finely chopped onion and cook for about 5 minutes until it’s softened and translucent. Stir occasionally to avoid browning.
This step lays the foundation for flavor, as the natural sweetness of the onion will complement the spiciness of the curry paste later on.
Step 2: Build the Base
Next, add grated fresh ginger, minced garlic, and the Thai red curry paste to the pot. Stir for about 30 seconds to a minute until the mixture becomes fragrant. This is where the magic begins as the oils in the curry paste release their intense, aromatic flavors.
Step 3: Add the Liquids
Pour in the chicken or vegetable broth, water, and freshly squeezed lime juice. Stir well to combine everything. Lime juice is the secret to adding a tangy brightness that balances the richness of the coconut milk you’ll add later.
Step 4: Cook the Noodles
Increase the heat to high and bring the soup to a gentle boil. Add the uncooked rice noodles, ensuring they’re fully submerged in the liquid. Cook for about 3-5 minutes, or until the noodles are tender.
Step 5: Add Coconut Milk and Chicken
Reduce the heat to medium-low and stir in the full-fat coconut milk, followed by the shredded cooked chicken. Let the soup simmer gently for 5-10 minutes. This allows the chicken to soak up the flavorful broth, and the coconut milk creates a luscious, creamy texture.
Step 6: Finish with Herbs
Right before serving, stir in torn fresh basil, chopped cilantro, and chopped scallions. These fresh herbs add a burst of color and fragrance that truly brings the dish to life. Taste the soup and adjust the seasoning with salt and pepper as needed.
Step 7: Serve
Ladle the soup into bowls and serve immediately. For an extra citrusy kick, offer lime wedges on the side.
Notes
- Coconut Milk: Use full-fat coconut milk for a creamy texture. Light coconut milk will work but won’t be as rich.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the soup as the noodles tend to absorb liquid over time.