Easy Thai Chicken Curry Soup

Easy Thai Chicken Curry Soup

6 servings
This Thai chicken curry soup is fast, simple, comforting, and full of fabulous flavor. It's a great way to use up leftover or rotisserie chicken!

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion

    chopped finely

  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic

    minced

  • 4 heaping tablespoons Thai red curry paste

    see note

  • 4 cups chicken or vegetable broth
  • 2 cups water
  • Juice of 1 lime
  • 3.5 ounces uncooked rice noodles

    see note

  • 1 can full fat coconut milk

    13.5 ounce

  • 2 cups shredded cooked chicken)

    (I used rotisserie

  • Generous handful fresh basil

    torn

  • Handful fresh cilantro

    chopped

  • Chopped scallions
    to taste
  • Salt & pepper
    to taste
  • Lime wedges)

    for serving (optional

Directions

  1. 1

    Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.

  2. 2

    Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.

  3. 3

    Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.

  4. 4

    Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes. 

  5. 5

    Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed. 

  6. 6

    Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day). 

Easy Thai Chicken Curry Soup

Easy Thai Chicken Curry Soup

4.8(184)20 min6 servings

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 184 ratings

saltandlavender.com
4.8(184 reviews)
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Rating Breakdown

About this Recipe

Craving a comforting bowl of soup that’s bursting with vibrant Thai flavors but comes together in a flash? This Easy Thai Chicken Curry Soup delivers on all fronts, offering a truly fabulous flavor experience without the fuss. It's the perfect solution for a busy weeknight when you desire something deeply satisfying and aromatic.

Why This Soup Works So Well

The brilliance of this Thai chicken curry soup lies in its remarkable simplicity and speed. By utilizing shredded cooked chicken, like a rotisserie chicken, you bypass a major cooking step, allowing this rich and flavorful soup to be ready in just 20 minutes. The base combines fragrant aromatics like fresh ginger and minced garlic with the bold, complex notes of Thai red curry paste, creating a deeply savory foundation quickly.

Expect a soup that’s both creamy and bright, with a luscious mouthfeel from the full-fat coconut milk. Each spoonful offers tender bites of chicken, slippery rice noodles, and a fragrant medley of herbs. The generous squeeze of lime juice adds a crucial zesty lift, balancing the richness and making the flavors pop. This is a truly comforting, yet incredibly fresh-tasting dish.

Customization & Variations

This versatile soup is easy to adapt to your preferences. You can easily:

  • Adjust the spice level by adding more or less Thai red curry paste to suit your palate.
  • Swap the shredded chicken for other cooked proteins like shrimp, or make it vegetarian by omitting the chicken and using vegetable broth with extra vegetables like sliced bell peppers or spinach.
  • Feel free to experiment with different fresh herbs if you don't have basil or cilantro on hand; a touch of mint could also be interesting.

Serve this Easy Thai Chicken Curry Soup hot, garnished generously with fresh basil, cilantro, and chopped scallions. Don't forget those extra lime wedges on the side for an added burst of citrus right before enjoying. It’s a complete meal in a bowl, perfect for a cozy evening.

Frequently Asked Questions