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
- ½ 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 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.
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.
Thicker rice noodles (3 mm) are preferable over super fine ones (similar to angel hair pasta). Thai Kitchen stir fry noodles are a great option.
Curry Paste: Thai Kitchen red curry paste is flavorful but not overly spicy. If using a spicier brand, start with less and adjust to your taste.
Time-Saving Tip: Prep ingredients while cooking (e.g., start sautéing the onion while prepping the herbs).