Easy Thai Chicken Curry Soup Recipe

If you’re in the mood for a cozy, flavorful soup that’s both comforting and a little exotic, this easy Thai chicken curry soup is exactly what you need. It’s packed with vibrant Thai flavors, creamy coconut milk, and tender rice noodles, all coming together in about 30 minutes. This recipe has a perfect balance of spice and warmth, making it a delightful choice for cool weather or anytime you’re craving something savory and satisfying.

I love making this soup whenever I have leftover rotisserie chicken or just need a quick weeknight dinner that feels a little special. There’s something magical about the combination of red curry paste, ginger, and coconut milk – it’s like a mini vacation in a bowl! And because the soup is loaded with fresh herbs like basil and cilantro, it feels fresh and light even as it warms you up from the inside out.

this RECIPE

A taste of Thailand: The inspiration behind this dish 🥣

Thai cuisine is known for its balance of flavors – salty, sweet, sour, and spicy – and this soup has a little bit of everything. Traditional Thai curry soups often use red curry paste for a rich, spicy base, and coconut milk to add a creamy, slightly sweet counterpoint. This recipe is a simplified take on that classic combination, with a few shortcuts (like using rotisserie chicken) to make it more accessible for a busy weeknight.

What I love about Thai soups is how customizable they are. The broth is the star, but you can vary the protein, vegetables, and noodles based on what you have on hand. In Thailand, you’ll find a wide range of soups that use different ingredients, but all are deeply aromatic and satisfying. This recipe takes inspiration from that versatility, allowing you to adapt it to your tastes or what’s in your pantry.

Let’s talk ingredients: Fresh, flavorful, and flexible

Here’s a quick look at some of the key ingredients in this Thai chicken curry soup, along with a few tips to help you make it your own:

• Thai red curry paste: This is where a lot of the flavor and spice comes from! You can adjust the amount based on how spicy you like your soup. If you’re out of red curry paste, green curry paste can work in a pinch, though it will change the flavor slightly.
• Coconut milk: Full-fat coconut milk gives the soup its creamy texture and slightly sweet flavor. I recommend sticking with full-fat for the best texture, but if you’re looking to lighten it up, you could use light coconut milk.
• Rice noodles: These absorb all the delicious flavors of the broth while adding a bit of texture. Any variety of rice noodle works, though thinner ones cook a bit faster. You can even substitute with ramen noodles if that’s what you have on hand.
• Rotisserie chicken: Using pre-cooked chicken saves time and adds tenderness to the soup. If you don’t have rotisserie, feel free to use any leftover cooked chicken or quickly poach some chicken breasts.
• Fresh herbs (basil and cilantro): These add a burst of freshness and authenticity to the soup. If you’re not a cilantro fan, just increase the basil or add a bit of fresh mint.
• Lime juice: A splash of lime at the end brightens up all the flavors. Fresh lime juice is key here – don’t skip it!

Kitchen tools you’ll need for this soup

No need for any fancy equipment here! Just a few basic kitchen tools will make this recipe a breeze:

• Large pot: A good-sized pot or Dutch oven is essential for simmering the soup and fitting all the ingredients comfortably. A heavy-bottomed pot also helps distribute the heat evenly, so the soup doesn’t scorch on the bottom.
• Knife and cutting board: You’ll need these for chopping the onion, ginger, garlic, and herbs.
• Microplane or grater: Freshly grated ginger makes a big difference in flavor. A microplane is perfect for this, though you could mince it finely if you don’t have one.
• Tongs or slotted spoon: These can be handy for stirring in the noodles and chicken, and later for serving the soup into bowls.

Step-by-step: Making your Thai chicken curry soup

Alright, let’s get cooking! Follow these easy steps, and you’ll have a delicious pot of Thai curry soup ready in no time.

1. Sauté the onion: Start by heating a tablespoon of olive oil in your pot over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally. You want the onion to soften and start to turn golden – this builds a nice base flavor for the soup.
2. Add ginger, garlic, and curry paste: Once the onion is ready, stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds. This helps the aromatics release their flavors, but don’t let them brown too much, or they’ll turn bitter.
3. Pour in the broth, water, lime juice, and noodles: Add the chicken (or vegetable) broth, water, and the juice from one lime. Increase the heat to high and bring the mixture to a gentle boil. Add the rice noodles and stir well to make sure they don’t stick.
4. Add coconut milk and chicken: Once the soup is boiling, stir in the coconut milk and shredded chicken. Reduce the heat to medium-low, and let the soup simmer for 10 minutes. The flavors will meld together, and the noodles will finish cooking.
5. Add fresh herbs and season: Just before serving, stir in the basil, cilantro, and scallions. Season with salt and pepper to taste. I like to give it one final taste here – sometimes a little extra lime juice or salt brings everything together.
6. Serve and enjoy: Ladle the soup into bowls and serve with a wedge of lime on the side for extra brightness. The noodles will continue to absorb liquid as the soup sits, so feel free to add more broth if needed when you reheat it.

Variations and twists to try

One of the best things about this Thai chicken curry soup is how adaptable it is. Here are a few fun variations you can experiment with:

• Make it vegetarian: Simply use vegetable broth instead of chicken broth and skip the chicken. You could add tofu cubes for extra protein or throw in some mushrooms, bell peppers, or spinach for more texture and flavor.
• Gluten-free option: Most rice noodles are naturally gluten-free, but double-check the label to be sure. If you’re sensitive to gluten, make sure your curry paste is also gluten-free (some brands may add wheat as a filler).
• Spice it up: For those who love heat, try adding a few slices of fresh Thai chili or a pinch of crushed red pepper flakes. Just be careful – Thai red curry paste is already quite spicy!
• Add seasonal veggies: You can easily bulk up this soup with some extra vegetables. Carrots, bell peppers, zucchini, or even baby spinach work well. Just toss them in with the broth so they have time to cook.
• Try different noodles: While rice noodles are classic, you could also use soba noodles, udon, or even egg noodles. Each type will bring a slightly different texture and flavor.

Serving and presentation ideas

This soup is hearty and colorful, so you don’t need to do much to make it look beautiful. Serve it in wide bowls to showcase the creamy broth and colorful herbs. Top each bowl with a few extra cilantro or basil leaves for garnish, and don’t forget that extra lime wedge on the side – it’s perfect for adding a little burst of fresh acidity.

For a complete meal, pair it with a side of steamed jasmine rice or a light Thai cucumber salad. A sprinkling of toasted sesame seeds or chopped scallions on top can also add a nice crunch and visual appeal.

Drink pairings to complete the meal

A refreshing drink can balance the richness of this Thai curry soup beautifully. Here are a few suggestions:

• Thai iced tea: This creamy, slightly sweet tea with a hint of spice is a classic choice. The sweetness complements the heat from the curry paste and cools the palate.
• Sparkling lime and mint soda: Mix sparkling water with fresh lime juice and a few muddled mint leaves for a bright, refreshing drink. It’s simple and refreshing, especially if you add a little bit of sweetness.
• Coconut water: Coconut water’s natural sweetness and subtle tropical flavor make it a perfect pairing for Thai dishes. Plus, it’s hydrating!
• Iced ginger tea: Steep some fresh ginger slices in hot water, then chill it over ice with a touch of honey. Ginger tea is a natural match with the flavors in this soup and has a soothing effect on the stomach.

How to store and reheat your Thai chicken curry soup

Leftover Thai chicken curry soup is fantastic, though the noodles will soak up a lot of the broth as it sits. Store the soup in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, add a splash of chicken broth or water to bring it back to your desired consistency. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.

If you’re planning to make this soup in advance, you might consider cooking the noodles separately and adding them when you’re ready to serve. This way, they won’t soak up as much liquid while stored.

Adjusting the recipe for different serving sizes

This recipe serves about four, but it’s easy to adjust. For a smaller batch, halve the ingredients. For a crowd, double the recipe, but keep an eye on the noodles as they cook. They may take slightly longer to soften in a larger batch, and you may need a bit more broth to keep things soupy.

Frequently asked questions

1. Can I use green curry paste instead of red?
Yes, green curry paste works too, but it has a slightly different flavor profile – a bit more herbal and less smoky.

2. Can I make this soup dairy-free?
The soup is already dairy-free, thanks to the coconut milk, making it perfect for anyone avoiding dairy.

3. Can I freeze the leftovers?
It’s best to freeze the soup without the noodles, as they can get mushy. Just reheat and add fresh noodles when you’re ready to serve.

4. How spicy is this soup?
Red curry paste has a medium level of heat. Adjust the amount to your spice preference, or add fresh Thai chilis if you like it extra spicy.

5. Can I use other proteins?
Absolutely! Shrimp, tofu, or even thinly sliced beef would be delicious in this soup. Just adjust cooking times as needed.

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