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Thai Chicken Curry Soup

Jada Parker
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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soup
Cuisine Thai
Servings 4 servings
Calories 350 kcal

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.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 6gCholesterol: 45mgSodium: 750mgFiber: 2gSugar: 4g
Keyword Coconut curry chicken soup, Easy Thai soup recipe, Quick chicken curry soup, Spicy Thai noodle soup, Thai Chicken Curry Soup
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