Name: Easy Thai Chicken Curry Soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
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; 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 recommended); Generous handful fresh basil, torn; Handful fresh cilantro, chopped; Chopped scallions, to taste; Salt & pepper, to taste; Lime wedges, for serving (optional)

Jump to Recipe· 3.9 from 22 reviews

If you’re craving a dish that’s bursting with vibrant flavors yet comes together in a flash, this Easy Thai Chicken Curry Soup Recipe is exactly what you need. It’s a harmonious blend of creamy coconut milk, aromatic Thai red curry paste, and fresh herbs that wrap tender shredded chicken and slippery rice noodles in a comforting, spicy broth. Perfect for weeknight dinners or cozy gatherings, this soup brings a taste of Thailand right into your own kitchen with minimal fuss but maximum wow factor.

Ingredients You’ll Need

A round black bowl sits on a white marbled surface, filled with a creamy orange soup. The soup has small bits of darker ingredients mixed throughout, giving it texture. On top, a generous layer of chopped green herbs covers the center, adding fresh color and contrast to the warm orange broth. The bowl’s glossy black rim frames the dish nicely. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this soup is delightfully straightforward because each one plays a crucial role in building that classic Thai flavor profile. From the fragrant ginger and garlic that form the aromatic base to the creamy coconut milk that adds lushness, these essentials are simple but incredibly impactful.

Olive oil: Provides a smooth, mild base for sautéing the aromatics without overpowering the flavors.
Onion (1/2 medium, finely chopped): Adds slight sweetness and depth when sautéed gently.
Fresh ginger (1 teaspoon, grated): Brings that signature spicy warmth essential in Thai cooking.
Garlic (3 cloves, minced): Boosts the savory complexity with robust aroma and flavor.
Thai red curry paste (4 heaping tablespoons): The heart of the dish, delivering bold color and a spicy, tangy kick.
Chicken or vegetable broth (4 cups): Forms the savory liquid base that carries all the flavors beautifully.
Water (2 cups): Dilutes the broth just enough to balance richness and spice.
Lime juice (from 1 lime): Adds brightness and a fresh citrus pop to elevate the soup.
Rice noodles (3.5 ounces uncooked): Provide a satisfying, chewy texture that soaks up the curry broth perfectly.
Full-fat coconut milk (1 can, 13.5 ounces): Offers creamy body and that unmistakable tropical flavor.
Shredded cooked chicken (2 cups): Adds hearty protein and keeps the soup filling and comforting.
Fresh basil (generous handful, torn): Introduces a sweet, aromatic herbaceousness that brightens every bite.
Fresh cilantro (handful, chopped): Lends a fresh, citrusy note that harmonizes the curry’s spice.
Chopped scallions (to taste): Add a mild onion crunch that rounds out the texture and flavor.
Salt and pepper: Essential for seasoning to taste and perfecting the balance.
Lime wedges (optional): Great for extra zing when serving—just squeeze to your liking.

How to Make Easy Thai Chicken Curry Soup Recipe

Step 1: Sauté the aromatics

Begin by heating the olive oil in a large pot over medium-high heat. Toss in the finely chopped onion and let it gently sauté for about five minutes until it becomes soft and translucent, stirring occasionally so nothing sticks or burns. This step builds the flavorful foundation by mellowing the onion’s natural sweetness.

Step 2: Build the curry base

Next, stir in the grated ginger, minced garlic, and Thai red curry paste. Cook this mixture for about 30 seconds while stirring constantly. This quick sauté releases the fragrant oils and melds the warmth of ginger and garlic with the fiery, complex curry paste, creating that signature Thai aroma you’ll instantly recognize.

Step 3: Add liquids and noodles

Pour in the chicken or vegetable broth along with the water and the fresh lime juice for a subtle sour brightness. Then, stir in the uncooked rice noodles. Increase the heat to high and bring everything to a gentle boil. The noodles absorb the curry-spiked broth as they cook, soaking in all the delicious flavors.

Step 4: Stir in coconut milk and chicken, then simmer

Once boiling, add the can of full-fat coconut milk and shredded cooked chicken. Turn the heat down to medium-low and let the soup simmer for about 10 minutes. This slow simmer melds the creamy coconut with the curry and tender chicken, resulting in a luscious, warming bowl of goodness that’s as satisfying as it is beautiful.

Step 5: Finish with fresh herbs and seasoning

Just before serving, stir in the torn fresh basil, chopped cilantro, and scallions. These fresh herbs add an unmistakable vibrancy and contrast to the rich curry base. Season the soup with salt and pepper to your preference to tie all the flavors together perfectly.

Step 6: Serve and enjoy!

Ladle your soup into bowls and offer lime wedges on the side for anyone wanting an extra splash of citrus. Because the rice noodles soak up broth over time, enjoy it fresh for the best texture, and if reheating leftovers, consider adding a little extra chicken broth to maintain the perfect consistency.

How to Serve Easy Thai Chicken Curry Soup Recipe

A white bowl filled with creamy orange soup with soft noodles and shredded light yellow chicken pieces mixed throughout. There are scattered green herbs, including chopped green onions and cilantro leaves, resting on top and floating in the soup. A bright green fresh spinach leaf lies near the center on top of the noodles. On the left side of the bowl, a wedge of lime with light green flesh and a thin darker green rind leans against the edge. The bowl sits on a white marbled surface, with the warm tones of the soup contrasting against the cool marble photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes are what turn this soup into an experience. Scattered chopped scallions and extra torn basil leaves on top not only add beautiful pops of green but also enhance the fresh herbal notes. Don’t forget the lime wedges for that zesty kick right before diving in.

Side Dishes

This soup is hearty on its own but pairs wonderfully with a side of jasmine rice to soak up any leftover broth, or a simple cucumber salad dressed with rice vinegar for a refreshing crunch that complements the curry’s warmth beautifully.

Creative Ways to Present

For a fun twist, serve your Easy Thai Chicken Curry Soup Recipe in small bowls as appetizers at a dinner party or in rustic coconut bowls to amp up the presentation. Herb sprigs and a drizzle of coconut cream on top make it look as stunning as it tastes.

Make Ahead and Storage

Storing Leftovers

You can keep leftover soup in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, but the noodles will soak up more broth, so the texture changes slightly.

Freezing

For longer storage, freeze the soup in freezer-safe containers for up to three months. It’s best to keep noodles separate if you want to maintain their texture when thawing later.

Reheating

Reheat gently on the stovetop over medium heat. Add a splash of chicken broth or water if the soup has thickened too much. Stir well to combine and heat through without boiling vigorously to preserve the delicate flavors.

FAQs

Can I use chicken breast instead of rotisserie chicken?

Absolutely! Cooking and shredding your own chicken breast works perfectly. Simply poach or bake the chicken before shredding and adding it to the soup during the simmer step.

Is this recipe spicy? Can I adjust the heat?

This Easy Thai Chicken Curry Soup Recipe has a pleasant medium spice level thanks to the red curry paste. If you prefer milder flavors, reduce the amount of curry paste or choose a mild version. For extra heat, add chili flakes or fresh sliced chilies.

Can I make this soup vegetarian or vegan?

Yes! Substitute the chicken broth with vegetable broth and use tofu or chickpeas instead of chicken. The coconut milk and curry paste carry plenty of flavor, making it an excellent vegan-friendly option.

What type of rice noodles should I use?

Medium-width rice noodles work best as they hold up well in the soup without getting too soggy. Look for uncooked rice noodles labeled for soups or stir-fries at your grocery store or Asian market.

How long does this soup keep well after cooking?

Refrigerated leftovers are best enjoyed within three days. Beyond that, the noodles absorb more broth and may become mushy, though the flavors remain delicious. Freezing helps extend shelf life if needed.

Final Thoughts

Don’t wait to bring this Easy Thai Chicken Curry Soup Recipe into your regular rotation. It’s a vibrant, comforting, and surprisingly simple way to elevate your meal without complicated prep. Whether you’re cooking for yourself or sharing with friends, this soup’s rich flavors and inviting aroma will keep everyone coming back for more. Grab your spoon and enjoy the warmth of Thailand from your own kitchen!