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This Easy Thai Chicken Curry Soup brings together the best of comfort and convenience in one pot.
With its fragrant red curry base, creamy coconut milk, and tender rice noodles, it’s a satisfying meal that’s quick enough for busy weeknights.
One of its biggest draws is the use of pre-cooked or rotisserie chicken, which drastically cuts down prep time without compromising on flavor.
Health-wise, this soup offers a balanced mix of lean protein from the chicken, anti-inflammatory benefits from garlic and ginger, and healthy fats from full-fat coconut milk.
It’s also naturally gluten-free, fiber-light for easier digestion, and includes fresh herbs like cilantro and basil, which boost flavor and offer antioxidants.
The recipe is also highly meal-prep friendly—just store the broth and noodles separately for best texture.
Whether you’re looking for a cozy dinner or a nourishing lunch, this soup is a great way to eat clean, feel full, and enjoy bold, global flavors in under 30 minutes.
Must-Have Tools for Perfect Results
Lodge 6-Quart Enameled Dutch Oven
Perfect for evenly simmering soups, stews, and curries, this heavy-duty pot holds heat beautifully.
It’s ideal for sautéing aromatics and simmering the rich coconut curry broth without scorching. A must-have for any one-pot recipe.
OXO Good Grips Garlic Press
Easily crush garlic cloves for maximum flavor with minimal effort.
This ergonomic tool keeps your hands clean and releases more juice and aroma compared to mincing by hand—essential for recipes heavy on bold flavor like this one.
Microplane Premium Zester/Grater
Grating fresh ginger adds aromatic depth without fibrous chunks.
This zester is razor-sharp and makes it easy to incorporate ginger or lime zest directly into the soup for added brightness.
KitchenAid Shears with Soft Grip Handles
Great for trimming herbs like cilantro and basil or cutting rotisserie chicken into perfect shreds.
These versatile kitchen scissors save time and are indispensable for everyday prep.
Thai Kitchen Stir-Fry Rice Noodles
Recommended in the recipe, these noodles cook quickly and have a satisfying bite.
They’re ideal for absorbing the curry broth and can be used in countless other Asian-inspired dishes.
Thai Coconut Curry Soup
Equipment
- 1 Large Pot or Dutch Oven – for sautéing and simmering
- 1 Knife – for chopping onions and herbs
- 1 Garlic Press or Chef’s Knife – to mince garlic
- 1 Microplane or Grater – to grate ginger
- 1 Pair of Kitchen Shears – to shred chicken and trim herbs
- 1 Measuring Spoon Set – to measure olive oil and curry paste
- 1 Measuring Cup Set – for broth, water, and coconut milk
Ingredients
- 1 tablespoon olive oil
- ½ medium onion finely diced
- 1 teaspoon fresh ginger peeled and grated
- 3 cloves garlic minced or pressed
- 4 tablespoons Thai red curry paste heaping spoonfuls; adjust to taste
- 4 cups low-sodium chicken or vegetable broth
- 2 cups water
- Juice of 1 fresh lime
- 3.5 ounces uncooked rice noodles preferably medium or wide-style
- 1 can 13.5 ounces full-fat coconut milk
- 2 cups shredded cooked chicken rotisserie or leftovers work great
- 1 generous handful fresh basil torn or chopped
- 1 handful fresh cilantro roughly chopped
- 2 –3 scallions thinly sliced
- Salt and black pepper to taste
- Lime wedges for serving (optional)
Instructions
- Sauté Aromatics for a Flavor Base: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
- Stir in the Curry Paste and Spices: Add the grated ginger and minced garlic to the pot. Cook for 30 seconds until fragrant. Immediately stir in the red curry paste and let it cook for another 30 seconds, blending it into the aromatics to release its oils and deepen the flavor.
- Build the Broth and Cook Noodles: Pour in the chicken or vegetable broth, followed by 2 cups of water and fresh lime juice. Bring the mixture to a gentle boil over high heat. Once bubbling, add the uncooked rice noodles and reduce the heat slightly to maintain a steady simmer.Let the noodles cook according to package directions (usually around 5 minutes), stirring occasionally to prevent clumping.
- Add Chicken and Coconut Milk: Once the noodles have softened, stir in the full can of coconut milk and the shredded cooked chicken. Let the soup gently simmer for another 5–7 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Finish with Fresh Herbs and Seasoning: Turn off the heat and stir in the fresh basil, cilantro, and scallions. Taste the soup and season with salt and black pepper as needed. Ladle into bowls and serve hot, with lime wedges on the side for a bright finish.
Notes
- Noodle Tip: Rice noodles vary by brand and thickness. Medium-width noodles (around 3 mm) work best for this soup. Avoid ultra-thin vermicelli unless you prefer a lighter texture. If using a whole pack, weigh out 3.5 ounces or about one-third of a standard package.
- Spice Levels: Curry paste brands differ in heat. Thai Kitchen’s red curry paste is milder and more flavorful than spicy, making it ideal for family meals. If using a spicier brand, start with less and adjust to taste.
- Make-Ahead Advice: This soup is excellent for meal prep. For best results, store the noodles separately from the broth to prevent them from absorbing too much liquid. When reheating, add a splash of broth or water to loosen the texture.
- Chicken Shortcuts: Rotisserie chicken is a convenient time-saver, but any cooked chicken—grilled, poached, or baked—will work just fine.
- Fresh Herbs Last: Add the herbs at the very end to preserve their brightness and prevent them from wilting into the broth too early.
Chef’s Secrets for Flavorful Success
The key to making this Thai chicken curry soup truly shine lies in layering flavor at every stage.
Start by sautéing the onions until translucent—they act as the foundation of savory depth.
Don’t rush the step where you stir in the curry paste, garlic, and ginger. Giving them just 30 seconds in the hot oil unlocks their aroma and helps the curry paste develop complexity.
When choosing your red curry paste, remember that not all brands are created equal—Thai Kitchen is a great starting point if you prefer a milder, more balanced flavor.
For richer taste and silky mouthfeel, use full-fat coconut milk rather than light versions.
And always finish with fresh herbs off the heat—basil and cilantro lose vibrancy when overcooked but add a beautiful punch of freshness when stirred in just before serving.
Creative and Comforting Serving Suggestions
This Thai-inspired soup is a full meal on its own, thanks to its combination of protein, carbs, and fat.
However, you can round it out with a light cucumber salad dressed with rice vinegar or a side of steamed or stir-fried vegetables like bok choy or snow peas.
For extra crunch, top each bowl with a sprinkle of chopped peanuts or crispy fried shallots.
If you’re serving guests, set up a DIY soup bar with toppings like lime wedges, fresh chili slices, bean sprouts, and extra herbs so everyone can customize their bowl.
Want a heartier variation? Add a soft-boiled egg or a handful of baby spinach at the end.
Smart Storage and Reheating Tips
This soup is ideal for meal prep, but to maintain the best texture, store the noodles separately from the broth if you’re making it ahead.
The rice noodles tend to soak up liquid and may become overly soft or mushy if left in the soup too long.
Store the broth and noodles in airtight containers in the fridge for up to 3 days.
When reheating, gently warm the broth on the stovetop or in the microwave and add the noodles just before serving.
If the soup has thickened too much, simply add a splash of chicken broth or water to bring it back to the desired consistency.
Fresh herbs should be added right before serving to preserve their color and flavor.
Frequently Asked Questions (FAQs)
1. Can I use green curry paste instead of red?
Yes, you can substitute green curry paste for a different flavor profile.
Just be aware that green curry is typically spicier and more herbaceous than red. Adjust the amount to your heat preference.
2. What type of chicken works best?
Shredded rotisserie chicken is the easiest and most flavorful option, but any leftover cooked chicken breast or thigh will work. For a vegetarian version, try tofu or chickpeas.
3. Can I make this soup dairy-free or gluten-free?
This soup is naturally dairy-free thanks to coconut milk. For gluten-free, make sure your curry paste and broth are certified gluten-free, and use gluten-free rice noodles.
4. How do I prevent the noodles from overcooking?
Cook the noodles until just tender, and consider storing them separately if you plan to save leftovers.
This keeps them from soaking up too much broth and turning soggy.
5. Can I freeze this soup?
While the broth freezes well, the noodles can become mushy upon thawing.
If you want to freeze it, do so without the noodles, then cook fresh ones when reheating.
This recipe is inspired by saltandlavender and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.