Name: Easy Thai Chicken Curry Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
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 recommended); Generous handful fresh basil, torn; Handful fresh cilantro, chopped; Chopped scallions, to taste; Lime wedges for serving (optional); Salt and pepper, to taste

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Introduction

This easy Thai chicken curry soup is a flavorful and comforting dish perfect for any day. Combining fragrant red curry, creamy coconut milk, and tender chicken, it brings a delicious taste of Thailand straight to your kitchen.

A white bowl filled with a creamy orange broth layer, slightly speckled with red spices, forms the base of this dish. On top, there is a layer of white rice noodles spread through the soup, intertwined with shredded pieces of pale cooked chicken. Bright green scallion pieces and cilantro leaves are scattered over the noodles and chicken, adding spots of fresh color. A fresh spinach leaf sits near the center, with a wedge of light green lime placed on the side of the bowl. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 well)
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions, to taste
Salt and pepper, to taste
Lime wedges, for serving (optional)

Instructions

Step 1: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally until softened.
Step 2: Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds until fragrant.
Step 3: Add the chicken or vegetable broth, water, lime juice, and the rice noodles. Increase the heat to high and bring the soup to a gentle boil.
Step 4: Stir in the coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer for 10 minutes, allowing flavors to meld and noodles to soften.
Step 5: Stir in the torn basil, chopped cilantro, and scallions. Season with salt and pepper to taste.
Step 6: Serve the soup immediately with lime wedges on the side if desired. Note that the noodles will absorb more liquid over time, so add extra broth if reheating leftovers.

Tips & Variations

Use rotisserie chicken for a quick shortcut, or shred leftover cooked chicken to save time.
Adjust the amount of curry paste to match your preferred spice level.
For a vegetarian version, substitute chicken with tofu and use vegetable broth.
Fresh herbs added just before serving brighten the flavors significantly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the soup, as the rice noodles tend to absorb liquid and thicken the soup.

How to Serve

A bowl filled with a creamy orange soup base, layered with pale yellow shredded chicken and light beige noodles piled in the center. On top, there are fresh green herbs including whole spinach leaves, chopped green onions, and sprigs of cilantro scattered around. A bright green lime wedge rests on one side of the bowl, which is white, sitting on a white marbled surface. The soup looks rich and smooth with small bits of herbs floating throughout, creating a fresh and vibrant appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh basil and cilantro?

Fresh herbs provide the best flavor and aroma for this soup. If you only have dried herbs, add them sparingly early in the cooking process, but note the flavor will be less vibrant.

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance, but it’s best to add the fresh herbs just before serving. Also, store noodles separately if possible to prevent them from becoming overly soft.