Name: Easy Thai Curry Chicken Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; ½ 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 (e.g., rotisserie chicken); 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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When you’re in the mood for something cozy, vibrant, and packed with flavor, this Easy Thai Curry Chicken Soup is the answer. It’s a one-pot wonder that brings the bold, aromatic essence of Thai cuisine right into your kitchen—with minimal effort. Combining the spicy kick of red curry paste, the creamy richness of coconut milk, and the brightness of fresh herbs and lime, this soup is both satisfying and refreshing.

The beauty of this soup lies in its simplicity and speed. Using ingredients like rotisserie chicken and pantry staples, it comes together in under 30 minutes, making it perfect for busy weeknights or last-minute dinner cravings. The rice noodles add heartiness without weighing it down, while the shredded chicken soaks up all the spicy, savory goodness of the broth.

This soup is a celebration of contrast—spicy and creamy, hearty yet light, comforting with a zing. Whether you’re a Thai food enthusiast or just trying something new, this dish will warm your belly and awaken your taste buds. Plus, it’s easy to adapt to what you have on hand. Let’s explore why you’ll love this quick and flavorful soup.

Why You’ll Love This Recipe

Quick and Easy – Ready in about 30 minutes, ideal for weeknight meals.
Bursting with Flavor – Layers of spice, sweetness, and tanginess in every bite.
One-Pot Simplicity – Less cleanup, more enjoyment.
Versatile Ingredients – Easy to adapt to vegetarian, vegan, or gluten-free.
Comforting and Light – Creamy yet not heavy, with refreshing herbs and lime.

Ingredients

Olive oil
Onion
Fresh ginger
Garlic
Thai red curry paste
Chicken or vegetable broth
Water
Fresh lime juice
Uncooked rice noodles
Full-fat coconut milk
Shredded cooked chicken (e.g., rotisserie)
Fresh basil
Fresh cilantro
Scallions
Salt and pepper
Lime wedges (optional)

Variations

Vegan Version: Skip the chicken and use tofu or extra veggies; opt for vegetable broth.
Protein Swap: Use shrimp, turkey, or even chickpeas instead of chicken.
Spice Control: Use less curry paste for a milder version, or add chili flakes for more heat.
Add Veggies: Toss in mushrooms, spinach, or bell peppers for extra nutrition.
Noodle Alternatives: Swap rice noodles for ramen, soba, or even zucchini noodles.

How to Make the Recipe

Step 1

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until softened.

Step 2

Add grated ginger and minced garlic. Sauté for another minute until fragrant.

Step 3

Stir in Thai red curry paste and cook for 1–2 minutes to release the flavors.

Step 4

Pour in chicken or vegetable broth and water. Bring to a gentle boil.

Step 5

Add uncooked rice noodles and cook according to package instructions until tender.

Step 6

Stir in coconut milk, shredded cooked chicken, and lime juice. Simmer for 2–3 minutes.

Step 7

Season with salt and pepper to taste. Remove from heat and stir in fresh basil and cilantro.

Step 8

Ladle into bowls and garnish with scallions and lime wedges, if desired.

Tips for Making the Recipe

Use full-fat coconut milk for a rich, creamy broth.
Don’t overcook the noodles—they can get mushy quickly.
Sauté the curry paste to enhance its depth of flavor.
Taste and adjust lime juice for perfect tanginess.
Add herbs at the end to keep them vibrant and fresh.

How to Serve

Serve hot, garnished with fresh cilantro, basil, and scallions. Add a lime wedge on the side for extra zing. Pair with crispy spring rolls, Thai cucumber salad, or simply enjoy on its own as a complete, satisfying meal.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze the soup without noodles for best results. Thaw and add fresh noodles when reheating.

Reheating

Reheat on the stovetop over medium heat. Add a splash of broth or water if the soup thickens too much.

FAQs

1. Can I make this soup vegetarian?

Yes, use vegetable broth and replace chicken with tofu or extra veggies.

2. What if I don’t have Thai red curry paste?

You can try a homemade version or use green curry paste for a different flavor profile.

3. Can I use other types of noodles?

Absolutely—ramen, soba, or even spaghetti can work in a pinch.

4. Is this soup very spicy?

It has a medium heat. Reduce the amount of curry paste for a milder version.

5. Can I use light coconut milk?

Yes, but the soup will be slightly less rich and creamy.

6. How do I avoid mushy noodles?

Cook them just until tender and avoid over-simmering after adding.

7. What herbs work best?

Fresh basil, cilantro, and scallions offer the best flavor combination.

8. Can I use frozen chicken?

Yes, just ensure it’s fully cooked and shredded before adding to the soup.

9. How long does it take to make?

About 30 minutes from start to finish.

10. Can I double the recipe?

Yes, just be sure to use a large enough pot to accommodate the extra volume.

Conclusion

Easy Thai Curry Chicken Soup is everything you want in a cozy meal—fast, flavorful, and full of warming ingredients that nourish the body and soul. With bold spices, creamy coconut milk, and tender chicken, it’s a dish that satisfies deeply and impresses effortlessly. Keep this recipe in your rotation for those days when you need something quick, wholesome, and utterly delicious. One bowl is never enough!