Name: Easy Thai Chicken Curry Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 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 (rotisserie recommended); Generous handful fresh basil, torn; Handful fresh cilantro, chopped; Chopped scallions, to taste; Salt and pepper, to taste; Lime wedges for serving (optional)

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Introduction

This Easy Thai Chicken Curry Soup offers a deliciously creamy and spicy flavor that’s perfect for any time of year. Packed with fragrant herbs, tender chicken, and soothing coconut milk, it’s a comforting bowl that comes together quickly and easily.

A deep bowl filled with creamy orange broth as the base layer, slightly oily with visible specks of red spices, contains white flat noodles spread evenly across the soup. On top of the noodles, there are shredded light brown chicken pieces arranged in clusters. Green layers include chopped scallions sprinkled over the dish, fresh cilantro leaves scattered around, and a single whole spinach leaf placed in the center. A wedge of bright green lime rests on the side inside the bowl. The bowl is off-white with subtle speckles, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1/2 medium onion (chopped finely)
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 (rotisserie works well)
Generous handful fresh basil (torn)
Handful fresh cilantro (chopped)
Chopped scallions (to taste)
Salt & pepper (to taste)
Lime wedges (for serving, optional)

Instructions

Step 1: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally until softened.
Step 2: Add the grated ginger, minced garlic, and Thai red curry paste to the pot. Stir and cook for about 30 seconds until fragrant.
Step 3: Pour in the chicken or vegetable broth, water, and lime juice. Add the uncooked rice noodles, then increase the heat to high and bring everything to a gentle boil.
Step 4: Stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and let the soup simmer for 10 minutes to meld the flavors and cook the noodles.
Step 5: Add the torn basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste, and stir well.
Step 6: Serve the soup immediately. Offer lime wedges on the side for extra brightness if desired. Note that the noodles will absorb more liquid over time; add extra chicken broth when reheating if needed.

Tips & Variations

For a vegetarian version, use vegetable broth and add tofu or your favorite vegetables instead of chicken.
Adjust the amount of Thai red curry paste to suit your spice preference—start with less and add more if desired.
Fresh herbs like basil and cilantro add brightness—feel free to increase or swap for mint or Thai basil.
Use rice noodles labeled “quick-cook” or soak them beforehand for faster cooking and better texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the noodles, which thicken as they absorb the liquid. Heat gently on the stove or in the microwave until warmed through.

How to Serve

A close-up view of a creamy orange soup with thin white noodles and shredded chicken pieces, floating in the rich broth scattered with bright green chopped herbs and small diced green onions. A black ladle scoops up a portion of the noodles and chicken, with the herbs and spices visibly mixed throughout the smooth, slightly oily soup base. The colors create a warm, inviting look against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, shrimp, tofu, or even thinly sliced beef work well in this soup. Just adjust cooking times to ensure your protein is cooked properly.

Is it okay to use canned coconut milk?

Absolutely. Full fat canned coconut milk adds rich creaminess and authentic flavor, which is essential for this Thai curry soup.