Thai Coconut Curry Soup
A flavorful and creamy Thai-inspired soup made with red curry paste, coconut milk, rice noodles, and shredded rotisserie chicken. Infused with aromatic herbs and ready in just 20 minutes, it’s the perfect easy weeknight dinner.
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.
