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. This versatile dish is a great way to use up leftover or rotisserie chicken, and it comes together in just 20 minutes — perfect for busy weeknights.
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
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles preferably thicker rice noodles, see notes
- 1 13.5-ounce can full-fat coconut milk
- 2 cups shredded cooked chicken such as 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
- Heat the olive oil in a large pot over medium-high heat.
- Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened.
- Stir in the grated ginger, minced garlic, and curry paste. Cook for about 30 seconds until fragrant.
- Add the broth, water, lime juice, and rice noodles to the pot. Increase the heat to high and bring to a gentle boil.
- Stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and let the soup simmer for 10 minutes.
- Stir in the basil, cilantro, and scallions.
- Season with salt and pepper to taste.
- Serve immediately with lime wedges on the side, if desired.
Notes
Rice Noodles: You don’t need to be exact with the noodle weight since package sizes vary. Thicker rice noodles (around 3 mm) work best, but feel free to use what you have. Thai Kitchen stir fry noodles are a great option.
Curry Paste: Thai Kitchen red curry paste offers good flavor without too much heat. If using a spicier brand, start with a smaller amount and adjust as needed.
Time-Saving Tip: To speed things up, prep the herbs and other ingredients while the onions sauté.
Leftovers: The rice noodles will continue to soak up liquid as the soup sits. Add more broth when reheating to adjust the consistency.