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This easy Thai chicken curry soup brings a burst of vibrant flavors with minimal effort. It’s perfect for nights when you want something comforting yet a little adventurous. The balance of creamy coconut milk and spicy curry makes it a family favorite that I turn to when I need a flavorful meal without a lot of fuss.
I first made this after craving Thai food but lacking the time to order takeout. Now it’s a go-to whenever I want that same rich curry flavor with homemade ease.
Ingredients
- Olive oil: helps sauté aromatics and adds a subtle richness use extra virgin for best flavor
- Medium onion: finely chopped to build a sweet, savory base
- Fresh ginger: freshly grated for bright warmth and zing
- Garlic cloves: minced to infuse the soup with deep aromatic notes
- Thai red curry paste: packs the heat and spice try to find a reputable brand for balanced flavor
- Chicken or vegetable broth: the soup’s main liquid homemade or high-quality store-bought works well
- Water: dilutes for the perfect soup consistency
- Juice of lime: adds fresh acidity to brighten the rich curry
- Rice noodles: quick cooking and soak up the broth beautifully look for thin varieties for easy eating
- Full-fat coconut milk: creates the creamy texture and lends a subtle sweetness
- Shredded cooked chicken: rotisserie chicken saves time and adds tender protein
- Fresh basil: torn to preserve its flavor and fragrance
- Fresh cilantro: chopped for an herbal note
- Chopped scallions: to garnish and add a mild onion crunch
- Salt and pepper: to taste for seasoning
- Lime wedges: optional but perfect for added zing at the table
Instructions
- Add olive oil and onion:
- Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally. This step softens the onion until translucent and sets a flavorful base.
- Toast spices:
- Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds, stirring continuously to toast the paste and blend the spices without burning them.
- Cook noodles:
- Add the chicken or vegetable broth, water, lime juice, and rice noodles to the pot. Increase heat to high and bring the mixture to a gentle boil. This ensures the noodles cook evenly and absorb the flavors.
- Simmer soup:
- Stir in the full-fat coconut milk and shredded cooked chicken. Reduce heat to medium-low and let the soup simmer for about 10 minutes. This allows the flavors to meld, the chicken to heat through, and the soup to develop its creamy consistency.
- Finish and serve:
- Stir in the torn fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste. Serve immediately with an optional wedge of lime to squeeze over the bowl for an extra splash of brightness.
The Thai red curry paste is my favorite part. It transforms the soup from simple broth to something with layers of heat and aroma. I remember making this on a chilly evening when everyone was tired from work. The aroma alone lifted our spirits and the tender chicken and creamy coconut made it a dish my whole family fell in love with.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to three days. Noodles absorb liquid quickly so it’s best to add extra chicken broth or water when reheating to loosen the soup. For the freshest texture, you can keep noodles separate and add them into the soup when ready to eat.
Ingredient Substitutions
Swap shredded chicken for tofu or chickpeas to make this vegetarian or vegan-friendly. Light coconut milk can be used to reduce calories but expect a less creamy texture. If you can’t find Thai red curry paste try a mix of red chili flakes, paprika, and a splash of fish sauce or soy sauce for depth.
Serving Suggestions
Pair the soup with a light cucumber salad or steamed jasmine rice to keep things balanced. A side of crispy spring rolls or fresh mango slices complements the Thai flavors well. Garnish with extra fresh herbs and lime wedges for added freshness and zing.
This easy Thai chicken curry soup is a perfect blend of comfort and flavor, ideal for both quick meals and special family dinners.
FAQs about Recipes
- → What noodles work best in this soup?
Thin rice noodles soak up the flavorful broth beautifully and cook quickly, making them ideal for this dish.
- → Can I use vegetable broth instead of chicken?
Yes, vegetable broth provides a lighter base while keeping the soup rich and aromatic with the curry paste and coconut milk.
- → How spicy is the curry paste used here?
Thai red curry paste offers a moderate heat balanced by creamy coconut milk, which mellows the spice for a pleasant kick.
- → What fresh herbs enhance this dish?
Fresh basil and cilantro add vibrant, aromatic notes that brighten the rich curry flavors perfectly.
- → Is it possible to prepare this soup in advance?
The flavors deepen when refrigerated overnight. Reheat gently and add extra broth if needed, as noodles tend to absorb liquid.