Thai Chicken Curry Soup Recipe
If you’re craving something cozy yet packed with flavor, this Thai Chicken Curry Soup Recipe is a fan-freaking-tastic choice. It’s creamy, zesty, and just the right amount of spicy, all wrapped up in a bowl of comfort. I remember the first time I made this—I couldn’t get enough of the fragrant coconut milk mingling with that vibrant red curry paste. Trust me, keep scrolling, because this recipe is going to become one of your go-to weeknight soups!
Why This Recipe Works
- Balanced Flavors: The combination of creamy coconut milk, spicy red curry paste, and fresh lime juice hits all the right savory, sweet, and tangy notes.
- Easy Prep: You can get everything started while simultaneously prepping the next step, making it perfect even on busy nights.
- Customizable Noodles: Rice noodles soak up just enough broth without getting mushy if you time it right.
- Fresh Herbs Punch: Basil, cilantro, and scallions added at the end give the soup that bright, fresh finish you’ll want every time.
Ingredients & Why They Work
This Thai Chicken Curry Soup Recipe relies on a handful of vibrant ingredients that shine individually and come together to create something deeply satisfying. When shopping, I always look for fresh herbs and top-quality curry paste—you won’t regret it!
- Olive oil: The base fat for sautéing—keeps things simple and light.
- Onion: Adds sweetness and depth when sautéed until soft.
- Fresh ginger: Provides a subtle zing that lifts the whole soup.
- Garlic: Aromatic and essential for that classic curry base.
- Thai red curry paste: The soul of this soup; adds bold warmth and complexity. I love Thai Kitchen brand, but adjust the amount if yours is super spicy.
- Chicken or vegetable broth: Creates a flavorful, savory liquid foundation.
- Water: Balances the broth so the soup isn’t too intense.
- Lime juice: Brightens and balances the richness of the coconut milk.
- Rice noodles: I prefer thicker noodles for better texture—they soak in flavor without falling apart.
- Coconut milk: Adds creaminess and that classic Thai flavor.
- Cooked chicken: Rotisserie chicken is my shortcut for super tender, flavorful meat without extra fuss.
- Fresh basil: Torn in last for a sweet, peppery aroma.
- Fresh cilantro: Chopped finely to add a fresh herbal kick.
- Chopped scallions: Adds crunch and mild onion flavor.
- Salt & pepper: Because seasoning is everything.
- Lime wedges (optional): For extra zing when serving.
Tweak to Your Taste
What I love about this Thai Chicken Curry Soup Recipe is how easy it is to make your own. Whether you like it spicier, milder, or heartier, it’s totally flexible. Here’s how I usually play around with it:
- More spice: Sometimes I add a chopped red chili or extra curry paste if I’m craving heat—and it never disappoints.
- Vegetarian option: Swap the chicken for tofu or just load it up with veggies like mushrooms and bell peppers.
- Richer flavor: For weekends, I’ll use full-fat coconut milk and simmer a bit longer to deepen the taste.
- Herbs galore: Feel free to experiment with mint or Thai basil for a twist on the fresh finish.
Step-by-Step: How I Make Thai Chicken Curry Soup Recipe
Step 1: Sautéing the Aromatics
Start by heating olive oil over medium-high heat in a large pot. Toss in the finely chopped onion and cook, stirring occasionally, until softened and translucent—about 5 minutes. This is your aromatic foundation, so let that sweetness develop well. While the onions soften, I usually prep my garlic and ginger to keep the flow going.
Step 2: Bloom the Curry
Add the grated fresh ginger, minced garlic, and red curry paste to the pot. Stir constantly and cook for 30 seconds to a minute. This step unlocks the curry paste’s flavors and lets that irresistible fragrance fill your kitchen—trust me, it’ll have your family sniffing out the soup from another room!
Step 3: Build the Broth
Pour in the chicken or vegetable broth, along with water and freshly squeezed lime juice. Toss in the rice noodles now, and crank the heat to bring everything up to a gentle boil. If you’re using 3 mm thick noodles like I do, this timing is perfect for them to soften but not turn to mush.
Step 4: Add Coconut Milk and Chicken
Turn the heat down to medium-low and stir in the full-fat coconut milk along with shredded cooked chicken. Let this simmer for about 10 minutes so all the flavors mingle and the chicken heats through without drying out. This is the moment your kitchen smells truly outstanding!
Step 5: Fresh Herbs and Final Seasoning
Just before serving, stir in torn fresh basil, chopped cilantro, and scallions. Taste and season with salt and pepper as needed. Serve immediately with extra lime wedges on the side for that fresh zest everyone loves. Keep in mind, noodles soak up broth as it sits, so if you’re saving leftovers, add more broth when reheating.
Pro Tips for Making Thai Chicken Curry Soup Recipe
- Prep While You Cook: I always start sautéing onions while prepping garlic and ginger to save time—multitasking in the kitchen works wonders.
- Choose Your Noodle Wisely: Thicker rice noodles hold their texture better in leftovers, so pick the 3 mm kind for best results.
- Adjust Spice Slowly: Some curry pastes are fiery hot—start with less and add more if needed to avoid overpowering the dish.
- Avoid Mushy Noodles: Add noodles right before boiling and serve promptly or they’ll soak up too much broth and get slack—adding extra broth when reheating fixes this.
How to Serve Thai Chicken Curry Soup Recipe
Garnishes
I always finish this soup with a generous sprinkle of chopped scallions and fresh cilantro. Adding torn basil leaves right at the end brings a lovely sweet aroma I adore. And never skip the lime wedge—it brightens the entire bowl with a refreshing zing that’s downright addictive.
Side Dishes
Simple sides work best here. I love pairing this soup with a crisp cucumber salad to balance the rich coconut flavors, or just a warm slice of crusty bread to soak up every bit of that curry broth. Rice paper rolls or steamed jasmine rice also make perfect accompaniments if you want to keep it authentically Thai.
Creative Ways to Present
For special occasions, I like to serve this soup in individual coconut bowls or big mugs for a cozy vibe. You can also add a beautifully arranged pile of fresh herb sprigs on top or a drizzle of chili oil for a pop of color and spice—guests always notice those little touches!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. Because the noodles soak up the broth over time, I usually keep some extra chicken broth on hand to loosen it up when reheating. Leaving the herbs out until serving keeps their freshness intact.
Freezing
Freezing this soup works, but I recommend freezing the soup base without the noodles to avoid texture issues. Then, add fresh noodles when reheating. Coconut milk freezes well, and the curry flavor comes through beautifully afterward.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring in a splash of broth or water as needed to bring back the perfect soup consistency. Adding fresh herbs after reheating will refresh the flavors and brighten the dish.
FAQs
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Can I make this Thai Chicken Curry Soup Recipe vegetarian?
Absolutely! Just swap out the chicken for firm tofu or a mix of your favorite veggies like mushrooms, bell peppers, and snap peas, and use vegetable broth instead of chicken broth. The curry paste and coconut milk provide plenty of rich flavor to keep it satisfying.
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What kind of rice noodles should I use?
I recommend using thicker 3 mm rice noodles as they hold up better in the soup without getting mushy, especially if you’re saving leftovers. Thai Kitchen’s stir-fry noodles are a great option when you can find them.
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How spicy is this soup?
The spice level depends on the red curry paste you use. I find most Thai Kitchen curry pastes to be flavorful rather than super spicy, but some brands can be hot. Start with less paste if you’re sensitive to heat and add more to taste.
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Can I use fresh chicken instead of rotisserie?
Yes! Just cook and shred the chicken breasts or thighs before adding them during the simmering step. Rotisserie chicken is just a shortcut I love for speed and flavor.
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What if I want to freeze the soup?
Freeze the soup without noodles to maintain texture integrity; then add fresh rice noodles when reheating. This way, your soup stays tasty and the noodles won’t turn mushy.
Final Thoughts
This Thai Chicken Curry Soup Recipe is one of those dishes that feels like a warm hug in a bowl. It’s quick enough for weeknights but special enough to impress guests. I love how the layers of flavors unfold—from the spicy red curry and creamy coconut milk to the fresh herbs and bright lime finish. If you try it, you’ll see why it’s become a staple for me, especially when I want something comforting and exotic all at once. So, fire up that stove and give it a go—I promise you’re going to love it!
Print
Thai Chicken Curry Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
This Easy Thai Chicken Curry Soup is a flavorful, comforting dish combining fragrant Thai red curry paste, creamy coconut milk, tender chicken, and rice noodles. Ready in just 20 minutes, it’s perfect for a quick weeknight dinner or a satisfying lunch packed with fresh herbs and tangy lime juice.
Ingredients
Main 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
- Generous handful fresh basil torn
- Handful fresh cilantro chopped
- Chopped scallions to taste
- Salt & pepper to taste
- Lime wedges for serving (optional)
Instructions
- Sauté Aromatics: Add the olive oil and finely chopped onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally until the onion is translucent and fragrant.
- Add Ginger, Garlic & Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the flavors, stirring constantly to avoid burning.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and freshly squeezed lime juice. Add the uncooked rice noodles. Increase heat to high and bring the soup mixture to a gentle boil.
- Add Coconut Milk and Chicken: Stir in the full fat coconut milk and shredded cooked chicken. Reduce heat to medium-low and let the soup simmer gently for 10 minutes, allowing the flavors to meld and the noodles to soften.
- Finish with Herbs and Seasoning: Stir in the torn fresh basil, chopped cilantro, and scallions. Taste and season with salt and pepper as needed.
- Serve: Serve the soup hot immediately, garnished with additional lime wedges if desired. Note that the noodles absorb liquid over time, so add more chicken broth if reheating leftovers.
Notes
- To save prep time, start sautéing the onion while preparing other ingredients, and chop herbs during the simmering step.
- Rice noodles vary in thickness and packaging; adjust the amount according to preference. Thicker rice noodles (around 3 mm) are recommended for better texture.
- Use Thai Kitchen red curry paste for flavorful but not overly spicy soup; adjust quantity based on your preferred spice level and curry paste brand heat.
- This soup is featured in the Salt & Lavender: Everyday Essentials cookbook, making it a reliable favorite.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg
