Description
This Easy Thai Chicken Curry Soup is a comforting, flavorful fusion of creamy coconut milk, bold Thai red curry paste, and tender shredded chicken. Ready in just 20 minutes, it’s the perfect weeknight dinner using pantry staples and rotisserie chicken.
Ingredients
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1 tbsp olive oil
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½ medium onion, finely chopped
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1 tsp grated fresh ginger
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3 cloves garlic, minced
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4 heaping tbsp Thai red curry paste
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4 cups chicken or vegetable broth
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2 cups water
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Juice of 1 lime
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3.5 oz uncooked rice noodles
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1 can (13.5 oz) full-fat coconut milk
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2 cups shredded cooked chicken
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Generous handful of fresh basil, torn
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Handful of fresh cilantro, chopped
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Chopped scallions, to taste
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Salt and pepper, to taste
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Lime wedges (optional)
Instructions
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Heat olive oil in a large pot over medium-high heat. Add onion and sauté for 5 minutes until softened.
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Stir in ginger, garlic, and curry paste. Cook for 30 seconds.
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Add broth, water, and lime juice. Bring to a gentle boil.
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Add rice noodles and cook until slightly softened, about 2–3 minutes.
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Lower heat to medium-low. Stir in coconut milk and chicken. Simmer for 10 minutes.
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Add basil, cilantro, and scallions. Season with salt and pepper to taste.
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Serve hot with lime wedges if desired.
Notes
Add extra curry paste or red pepper flakes for more heat.
Feel free to mix in thinly sliced bell peppers, spinach, or shredded carrots.
If reheating, add broth or water to rehydrate the noodles.
For freezing, store without noodles and add them fresh later.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Thai