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
-
1 tablespoon olive oil
-
1/2 medium onion, finely chopped
-
1 teaspoon grated fresh ginger
-
3 cloves garlic, minced
-
4 heaping tablespoons Thai red curry paste (adjust to taste)
-
4 cups chicken or vegetable broth
-
2 cups water
-
Juice of 1 lime
-
3.5 oz uncooked rice noodles
-
1 (13.5 oz) can full-fat coconut milk
-
2 cups shredded cooked chicken (rotisserie or leftover)
-
Handful fresh basil, torn
-
Handful fresh cilantro, chopped
-
Chopped scallions, to taste
-
Salt & pepper, to taste
-
Lime wedges, for serving (optional)
Instructions
-
In a large pot over medium-high heat, heat olive oil and sauté onions for about 5 minutes until soft.
-
Add ginger, garlic, and red curry paste. Cook for 30 seconds, stirring frequently.
-
Add broth, water, lime juice, and rice noodles. Bring to a gentle boil.
-
Stir in coconut milk and cooked chicken. Reduce heat to medium-low and simmer for 10 minutes.
-
Stir in basil, cilantro, and scallions. Season with salt and pepper to taste.
-
Serve hot with lime wedges on the side if desired.
Notes
-
Use thicker rice noodles for best texture (e.g., 3mm stir-fry style).
-
Adjust curry paste based on brand and spice tolerance.
-
Add extra broth when reheating leftovers—the noodles absorb more liquid over time.
-
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
