Thai Chicken Curry Soup is a quick and comforting meal bursting with bold flavors from Thai red curry, coconut milk, lime, and herbs. Using shredded cooked or rotisserie chicken, this nourishing soup comes together in just 20 minutes—perfect for a weeknight dinner that feels both exotic and effortless.
Why You’ll Love This Recipe
- Ready in just 20 minutes—great for busy nights
- Aromatic and flavorful with coconut milk, curry paste, lime, and herbs
- Uses cooked or rotisserie chicken for convenience
- Creamy yet light thanks to coconut milk and fresh herbs
- Naturally gluten-free and easily adaptable
- Packed with fresh herbs for a bright, vibrant finish
- Easily customizable to your preferred spice level or veggies
- Restaurant-style Thai soup at home with simple steps
- Comforting and nourishing, perfect year-round
- Great for leftovers with easy reheating tips
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Olive oil
- Onion, finely chopped
- Fresh ginger, grated
- Garlic cloves, minced
- Thai red curry paste (adjust to taste)
- Chicken or vegetable broth
- Water
- Lime juice (from one fresh lime)
- Rice noodles (thicker varieties preferred)
- Full-fat coconut milk
- Shredded cooked chicken (rotisserie chicken recommended)
- Fresh basil, torn
- Fresh cilantro, chopped
- Scallions, chopped
- Salt and pepper, to taste
- Lime wedges (optional, for serving)
Directions
- Sauté aromatics: In a large pot over medium-high heat, add olive oil and chopped onion. Sauté for 5 minutes, stirring occasionally.
- Add curry base: Stir in the grated ginger, garlic, and red curry paste. Cook for about 30 seconds to release the flavors.
- Simmer: Add chicken or vegetable broth, water, lime juice, and rice noodles. Increase heat to high and bring to a gentle boil.
- Add chicken and coconut milk: Stir in the coconut milk and shredded chicken. Reduce heat to medium-low and simmer for 10 minutes until flavors meld and noodles are tender.
- Finish with herbs: Stir in the fresh basil, cilantro, and scallions. Season to taste with salt and pepper.
- Serve: Ladle into bowls and serve immediately with optional lime wedges for extra brightness.
Servings and Timing
Servings: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Variations
- Adjust heat level by adding more or less red curry paste
- Add vegetables like baby spinach, bell peppers, or mushrooms
- Use tofu or shrimp instead of chicken for a variation
- Make it vegetarian by using vegetable broth and skipping the chicken
- Swap in egg noodles or vermicelli if preferred
- Add fish sauce or soy sauce for added umami
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop. Add a splash of chicken broth or water if the noodles have absorbed too much liquid.
- Freezing: Not recommended, as the noodles and herbs don’t freeze well. If freezing, do so before adding noodles and herbs, then add fresh when reheating.
FAQs
Can I use light coconut milk?
Yes, but the soup will be less creamy and rich. Full-fat coconut milk provides the best flavor and texture.
Is Thai red curry paste very spicy?
It depends on the brand. Thai Kitchen’s version is mild. Start with less if you’re sensitive to heat, then adjust as needed.
Can I use leftover grilled or roasted chicken?
Absolutely. Any pre-cooked chicken works well, especially shredded rotisserie chicken for ease.
What kind of rice noodles should I use?
Medium to thick rice noodles (around 3 mm wide) work best. Avoid very thin noodles, as they may become mushy.
Can I make this soup ahead of time?
Yes, but store the noodles separately or add them when reheating to prevent over-soaking.
How do I make it vegetarian?
Use vegetable broth and skip the chicken. Add tofu or extra veggies for substance.
Can I add extra protein?
Yes, tofu, shrimp, or even a soft-boiled egg make excellent additions.
What herbs work best in this soup?
Basil, cilantro, and scallions add freshness. Thai basil is ideal if available.
Can I double the recipe?
Yes, this recipe scales well. Use a large pot and adjust seasoning to taste.
What can I serve with this soup?
It pairs well with spring rolls, Thai salad, or crusty bread to soak up the broth.
Conclusion
Thai Chicken Curry Soup is the perfect blend of comforting, aromatic, and satisfying. With its quick prep, creamy coconut broth, and vibrant fresh herbs, this one-pot meal brings the flavors of Thailand to your kitchen in just 20 minutes. Ideal for busy weeknights or when you’re craving something warm and flavorful, this soup is as nourishing as it is delicious.
Print
Thai Chicken Curry Soup
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Thai Chicken Curry Soup is a quick and flavorful 20-minute recipe made with red curry paste, coconut milk, rice noodles, and shredded chicken. It’s a comforting, spicy, and creamy soup that’s perfect for using up leftover or rotisserie chicken!
Ingredients
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1 tablespoon olive oil
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1/2 medium onion, finely chopped
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1 teaspoon grated fresh ginger
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3 cloves garlic, minced
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4 heaping tablespoons Thai red curry paste (adjust to taste)
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4 cups chicken or vegetable broth
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2 cups water
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Juice of 1 lime
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3.5 oz uncooked rice noodles
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1 (13.5 oz) can full-fat coconut milk
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2 cups shredded cooked chicken (rotisserie or leftover)
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Handful fresh basil, torn
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Handful fresh cilantro, chopped
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Chopped scallions, to taste
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Salt & pepper, to taste
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Lime wedges, for serving (optional)
Instructions
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In a large pot over medium-high heat, heat olive oil and sauté onions for about 5 minutes until soft.
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Add ginger, garlic, and red curry paste. Cook for 30 seconds, stirring frequently.
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Add broth, water, lime juice, and rice noodles. Bring to a gentle boil.
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Stir in coconut milk and cooked chicken. Reduce heat to medium-low and simmer for 10 minutes.
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Stir in basil, cilantro, and scallions. Season with salt and pepper to taste.
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Serve hot with lime wedges on the side if desired.
Notes
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Use thicker rice noodles for best texture (e.g., 3mm stir-fry style).
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Adjust curry paste based on brand and spice tolerance.
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Add extra broth when reheating leftovers—the noodles absorb more liquid over time.
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Chop herbs while soup simmers to save time.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
