Easy Thai Chicken Curry Soup
This Thai chicken curry soup is quick, flavorful, and incredibly comforting. It features a fragrant coconut broth infused with red curry paste, tender chicken, rice noodles, and fresh herbs. It’s an easy way to use up leftover or rotisserie chicken and is perfect for a weeknight meal.
Servings: 6
Calories: 300kcal
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; see notes
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles see notes
- 1 13.5-ounce can full-fat coconut milk
- 2 cups shredded cooked chicken e.g., rotisserie chicken
- Generous handful fresh basil torn
- Handful fresh cilantro chopped
- Chopped scallions to taste
- Salt and pepper to taste
- Lime wedges for serving (optional)
Instructions
Sauté Aromatics
- Heat olive oil in a large pot over medium-high heat.
- Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened.
Add Curry Base
- Stir in the ginger, garlic, and curry paste. Cook for about 30 seconds, until fragrant.
Build the Broth
- Add the broth, water, lime juice, and rice noodles to the pot.
- Increase the heat to high and bring to a gentle boil.
Incorporate Coconut Milk and Chicken
- Stir in the coconut milk and shredded chicken.
- Reduce the heat to medium-low and let the soup simmer for 10 minutes.
Add Fresh Herbs and Season
- Stir in the basil, cilantro, and scallions.
- Season with salt and pepper to taste.
Serve
- Serve the soup immediately, garnished with an extra wedge of lime if desired.
- Note that the noodles will continue to soak up the liquid as the soup sits. Add more broth if reheating leftovers.
Notes
Rice Noodles: You don’t need to be precise with the weight as package sizes vary. I prefer thicker rice noodles (3 mm) over the super fine ones, which are similar to angel hair pasta. Thai Kitchen’s stir fry noodles are a great option if you can find them.
Curry Paste: I used Thai Kitchen red curry paste, which is flavorful but not overly spicy. If you’re using a spicier brand, start with less and adjust to your taste.
Time-Saving Tip: To save time, prep ingredients while cooking (e.g., start sautéing the onion while prepping the herbs).
Curry Paste: I used Thai Kitchen red curry paste, which is flavorful but not overly spicy. If you’re using a spicier brand, start with less and adjust to your taste.
Time-Saving Tip: To save time, prep ingredients while cooking (e.g., start sautéing the onion while prepping the herbs).