Description
This Thai Chicken Curry Soup is a quick, flavorful, and creamy dish packed with tender chicken, coconut milk, and aromatic spices. Perfect for a cozy meal, it’s ready in just 20 minutes and is easily customizable for different diets.
Ingredients
Soup Base:
- 1 tbsp olive oil
- ½ medium onion, chopped
- 1 tsp grated fresh ginger
- 3 cloves garlic, minced
- 2 tbsp Thai red curry paste
- 4 cups chicken broth
- 2 cups water
- 1 (13.5 oz) can full-fat coconut milk
- Juice of ½ lime
Protein & Noodles:
- 2 cups shredded cooked chicken (or rotisserie chicken)
- 7 oz rice noodles
Seasonings & Garnishes:
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- ¼ cup scallions, chopped
- Salt & pepper, to taste
- Lime wedges, for serving (optional)
Optional Additions:
- 1 tbsp fish sauce (for umami depth)
- 1 tsp soy sauce (for extra richness)
- ½ tsp chili flakes or Sriracha (for extra heat)
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook for 5 minutes, stirring occasionally, until soft.
- Stir in ginger and garlic and cook for 30 seconds, until fragrant.
Step 2: Add the Curry Paste & Liquids
- Stir in red curry paste and cook for 30 seconds to release its flavor.
- Pour in chicken broth, water, and coconut milk. Stir well and bring to a gentle boil.
Step 3: Cook the Noodles & Chicken
- Add rice noodles and let them cook until tender, about 5–7 minutes.
- Stir in shredded chicken and let it heat through for 2 minutes.
Step 4: Final Seasoning & Serving
- Stir in lime juice, fresh cilantro, basil, and scallions.
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls, garnish with extra herbs and lime wedges, and serve hot.
Notes
- For a spicier soup, add more red curry paste or chili flakes.
- To keep noodles from getting soggy, cook them separately and add when serving.
- For a vegetarian version, swap chicken for tofu or mushrooms and use vegetable broth.
- For extra creaminess, stir in a tablespoon of peanut butter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 45mg
Keywords: Thai Chicken Curry Soup, Easy Thai soup recipe ,Coconut curry chicken soup, Spicy Thai noodle soup, Quick chicken curry soup