1. Home
  2. Recipes
  3. Thai Chicken Curry Soup

Quick Thai Curry Soup

Featured in Satisfying Hearty Mains.

This quick-fix soup brings Thai flavors to your table in just 20 minutes. Using rotisserie chicken and red curry paste makes it simple, while fresh herbs and lime add bright, authentic taste.

Clare Greco
Updated on Mon, 20 Jan 2025 16:09:02 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A close-up of a creamy chicken soup garnished with cilantro and lime in a bowl. Pin it
A close-up of a creamy chicken soup garnished with cilantro and lime in a bowl. | recipesbyclare.com

Every time I need a quick but amazing dinner I turn to this Thai Chicken Curry Soup. The combination of red curry paste coconut milk and tender chicken creates something truly magical in just 20 minutes. It's become my favorite way to transform a simple rotisserie chicken into something that tastes like it took hours.

A Bowl of Pure Comfort

What I love about this soup is how the creamy coconut milk balances perfectly with zingy ginger and lime. You can make it as mild or spicy as you like and those fresh herbs on top make every bowl feel special. It's my go-to recipe when I want something that feels fancy but comes together in no time.

What You'll Need

  • Olive oil: Just enough to get those onions going.
  • Onion and garlic: I love using sweet Vidalia onions they're perfect here.
  • Ginger: Fresh ginger gives such a lovely kick.
  • Red curry paste: This is where all the magic happens.
  • Chicken broth and water: Creates our flavorful base.
  • Lime juice: Fresh squeezed makes everything brighter.
  • Rice noodles: They soak up all the amazing flavors.
  • Coconut milk: Makes everything rich and creamy.
  • Rotisserie chicken: Such a time saver and always tender.
  • Herbs: Loads of fresh cilantro basil and scallions.

Let's Make Soup

Start With Flavor:
Get your onions going in some oil until they're soft then add garlic ginger and that beautiful curry paste.
Build The Base:
Pour in your broth water and lime juice add those noodles and let it all come to a bubble.
Make It Creamy:
Stir in your coconut milk and chicken let everything get nice and warm.
Fresh Finish:
Right before serving toss in all those fresh herbs adjust your seasonings and serve it up with lime wedges.

My Kitchen Secrets

  • Fresh Is Best: Don't skip the fresh ginger and lime they make all the difference.
  • Heat It Up: Add more curry paste or some Thai chilis if you like it spicy.
  • Save Time: Chop your herbs while everything simmers.
A bowl of creamy chicken soup with noodles, garnished with lime and fresh herbs. Pin it
A bowl of creamy chicken soup with noodles, garnished with lime and fresh herbs. | recipesbyclare.com

Make It Your Own

  • Mix It Up: Try it with shrimp or tofu instead of chicken.
  • Save Some: Keeps well in the fridge for 3-4 days just know the noodles might get softer.
  • Warm It Up: Add a splash of broth when reheating to get that perfect consistency back.
  • Freeze For Later: Skip the noodles if you're planning to freeze it.

Frequently Asked Questions

→ What if my soup is too spicy?

Add more coconut milk to tone down the heat. Start with less curry paste next time, as brands vary in spiciness.

→ Can I use other types of noodles?

Yes, any Asian-style noodles work well. Rice noodles are traditional, but you can use ramen or even regular pasta in a pinch.

→ How long do leftovers keep?

Store for up to 3 days in the fridge. The noodles will absorb liquid, so add extra broth when reheating.

→ Can I use green curry paste instead?

Yes, green curry paste works great too. It has a different flavor profile but is equally delicious in this soup.

→ What can I substitute for rotisserie chicken?

Any cooked chicken works well. You can quickly poach chicken breasts or use leftover grilled chicken.

Thai Chicken Curry Soup

A speedy Thai-inspired soup combining red curry paste, coconut milk and tender chicken with rice noodles. Perfect for busy weeknights.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes

Category: Hearty Mains

Difficulty: Easy

Cuisine: Thai

Yield: 6 Servings (8 cups)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 1 tablespoon olive oil.
02 1/2 medium onion, finely chopped.
03 1 teaspoon grated fresh ginger.
04 3 cloves garlic, minced.
05 4 heaping tablespoons Thai red curry paste.
06 4 cups chicken or vegetable broth.
07 2 cups water.
08 Juice of 1 lime.
09 3.5 ounces rice noodles.
10 1 can (13.5 ounces) full-fat coconut milk.
11 2 cups shredded cooked chicken.
12 1 handful fresh basil, torn.
13 1 handful fresh cilantro, chopped.
14 Chopped scallions to taste.
15 Salt and pepper to taste.
16 Lime wedges for serving.

Instructions

Step 01

Heat olive oil in large pot over medium-high heat.

Step 02

Cook onion for 5 minutes, stirring occasionally.

Step 03

Add ginger, garlic, and curry paste, cook 30 seconds.

Step 04

Pour in broth, water, lime juice, and noodles.

Step 05

Bring to gentle boil.

Step 06

Add coconut milk and chicken.

Step 07

Reduce heat to medium-low. Simmer 10 minutes.

Step 08

Stir in basil, cilantro, and scallions. Season with salt and pepper.

Step 09

Serve hot with lime wedges.

Notes

  1. Noodles will absorb liquid over time. Add extra broth when reheating.
  2. Use less curry paste if you prefer milder heat.

Tools You'll Need

  • Large pot.
  • Grater (for ginger).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (coconut milk).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 304
  • Total Fat: 20 g
  • Total Carbohydrate: 19 g
  • Protein: 15 g