Thai Chicken Curry Soup
Introduction
Hola! If there’s one soup that can warm your soul in just 20 minutes, it’s this easy Thai chicken curry soup. Growing up in Florida, my kitchen always smelled of fresh garlic and simmering spices, but the first time I tasted a coconut curry broth with ginger and lime, it was love at first spoonful. This recipe combines tender shredded chicken, silky coconut milk, and bright herbs into a cozy one-pot wonder. If you love curry soup recipes or need a quick, healing chicken ginger soup, this Thai chicken soup will become your new favorite weeknight dinner.
Quick Recipe Overview
| Prep Time | 5 minutes |
|---|---|
| Cook Time | 15 minutes |
| Total Time | 20 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Thai-inspired |
| Best Season | Anytime, especially fall & winter |
Why You’ll Love This Recipe
- Fast and comforting: Ready in only 20 minutes, this soup is a quick fix for busy nights yet feels like a gourmet dish.
- Layers of flavor: With curry paste, ginger, garlic, and coconut milk, every spoonful is rich, aromatic, and deeply satisfying.
- Customizable heat: Use mild curry paste for a family-friendly soup or go bold with a spicier brand if you love extra kick.
- Perfect for leftovers: Shredded rotisserie chicken makes this dish even easier, and the soup reheats beautifully with a splash of broth.
- Nutritious and cozy: Packed with lean protein, fresh herbs, and warming spices, it’s a healing chicken ginger soup you’ll crave often.
Easy Thai Chicken Curry Soup
- Total Time: 20 minutes
- Yield: 6 1x
Description
This easy Thai chicken curry soup combines tender shredded chicken, creamy coconut milk, and bold red curry paste in a cozy, 20-minute one-pot meal. It’s warm, nourishing, and packed with ginger, lime, and fresh herbs.
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
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups shredded cooked chicken (rotisserie works best)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, optional for serving
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Stir in grated ginger, minced garlic, and curry paste. Cook for 30 seconds, stirring constantly to release the aromas.
3. Pour in chicken or vegetable broth, water, and fresh lime juice. Add the rice noodles, then increase the heat to high and bring to a gentle boil.
4. Once boiling, stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and simmer for 10 minutes until noodles are tender.
5. Add basil, cilantro, and scallions. Taste and season with salt and pepper as needed.
6. Serve hot with extra lime wedges on the side. If the soup thickens, simply add more chicken broth when reheating.
Notes
Prep while you cook by chopping herbs and squeezing lime while the soup simmers.
Use full-fat coconut milk for the creamiest texture.
Cook noodles separately if planning to store leftovers.
Balance the spice level by adjusting the amount of curry paste or adding a splash of sugar or extra coconut milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 304 kcal
- Sugar: 1 g
- Fat: 20 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 15 g
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
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups shredded cooked chicken (rotisserie works best)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, optional for serving
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Curry Paste | Thai Kitchen brand is mild and flavorful, but if yours is spicier, start with less and adjust. |
| Rice Noodles | Thicker noodles (3 mm) hold up best without getting mushy, but any rice noodle variety will work. |
| Coconut Milk | Always choose full-fat for a rich, creamy broth. Light coconut milk will make the soup thinner. |
| Chicken | Rotisserie chicken saves time, but leftover baked or grilled chicken works perfectly too. |
| Fresh Herbs | Add basil and cilantro at the end to keep them bright and fragrant. |
| Lime Juice | Freshly squeezed lime gives the broth its zingy, refreshing finish. |
Step-by-Step Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in grated ginger, minced garlic, and curry paste. Cook for 30 seconds, stirring constantly to release the aromas.
- Pour in chicken or vegetable broth, water, and fresh lime juice. Add the rice noodles, then increase the heat to high and bring to a gentle boil.
- Once boiling, stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and simmer for 10 minutes until noodles are tender.
- Add basil, cilantro, and scallions. Taste and season with salt and pepper as needed.
- Serve hot with extra lime wedges on the side. If the soup thickens, simply add more chicken broth when reheating.
Helpful Tips
- Prep while you cook: Chop herbs and squeeze lime while the soup simmers to save time.
- Adjust heat: Use more or less curry paste depending on your spice preference.
- Balance flavors: If too spicy, add a splash of coconut milk or a little sugar.
- Keep noodles separate: For longer storage, cook noodles separately and add just before serving.
Expert Tips for the Best Results
- Use fresh ginger and garlic: These bring a vibrant, aromatic flavor that powdered spices can’t replace.
- Don’t overcook the noodles: Rice noodles continue to soften in broth, so check them early to avoid mushiness.
- Simmer gently: A low simmer keeps the coconut milk creamy without separating.
- Taste as you go: Curry paste brands vary, so adjust seasoning gradually to your liking.
Recipe Variations
- Vegetarian version: Swap chicken for tofu or chickpeas and use vegetable broth for a plant-based twist.
- Spicy upgrade: Add sliced Thai chilis or a drizzle of chili oil for extra heat lovers.
- Creamier soup: Stir in an extra half-can of coconut milk for an even richer texture.
- Noodle swap: Try soba, udon, or even zucchini noodles for a creative twist.
Make Ahead & Freezer Tips
This soup is best served fresh, but you can refrigerate it for up to 3 days. The noodles will continue soaking up broth, so add extra when reheating. For freezer storage, prepare the soup without noodles and freeze in airtight containers for up to 3 months. Cook noodles fresh when serving for the best texture.
Serving Suggestions
Serve this soup in wide bowls so the noodles and broth shine. Top with extra herbs and lime wedges for a vibrant finish. Pair with crusty bread or spring rolls for a complete meal.
Pairing Ideas
This Thai chicken soup pairs wonderfully with jasmine rice or steamed dumplings. For drinks, try a crisp Riesling, iced green tea, or a refreshing lime spritzer to balance the flavors.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for 2–3 days. Reheat gently on the stovetop with extra broth to loosen the noodles. If using a microwave, heat in 1-minute intervals, stirring between until warmed through.
Frequently Asked Questions (FAQs)
Can I make this soup vegetarian?
Yes, replace chicken with tofu or vegetables and use vegetable broth. The flavors are just as delicious.
Can I use different curry paste?
Absolutely. Green or yellow curry paste will change the flavor profile slightly but still taste fantastic.
How do I prevent noodles from getting soggy?
Cook them separately and add to bowls just before serving if planning to store leftovers.
Can I use light coconut milk?
Yes, but the broth will be thinner and less creamy. Full-fat gives the best flavor.
What if I don’t like cilantro?
Simply leave it out or replace with extra basil or parsley for freshness.
How spicy is this soup?
That depends on the curry paste brand. Start with less if you’re sensitive to heat and adjust as needed.
Can I make this in a slow cooker?
Yes, but add noodles at the very end to avoid overcooking. Cook on low for 3–4 hours, then stir in noodles before serving.
Nutrition Information
| Serving Size | 1 bowl |
|---|---|
| Calories | 304 kcal |
| Protein | 15 g |
| Carbohydrates | 19 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 1 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This easy Thai chicken curry soup is the perfect blend of comfort, spice, and freshness in every bowl. With just 20 minutes of cooking, you’ll have a flavorful, cozy meal that tastes like it came from your favorite Thai restaurant. Give it a try and bring a little warmth to your table tonight.
