Thai Chicken Curry Soup: Quick, Creamy, and Flavorful Dinner
This Thai chicken curry soup is fast, simple, comforting, and full of fabulous flavor. It’s a great way to use up leftover or rotisserie chicken!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped finely
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 4 heaping tablespoons Thai red curry paste (see note)
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups shredded cooked chicken (rotisserie recommended)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt & pepper, to taste
- Lime wedges, for serving (optional)
Instructions
1. Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
2. Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
3. Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
4. Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
5. Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
6. Serve immediately with an extra wedge of lime on the side if desired. Add more broth when reheating if needed.
Notes
To save time, prep ingredients while cooking (e.g. sauté onion while chopping herbs).
Noodle weight doesn’t need to be exact—use what fits your preference or package size.
I used Thai Kitchen red curry paste; adjust the amount if using a spicier brand.
Noodles will soak up liquid over time—add extra broth when reheating leftovers.
Find it online: https://cookingwithramsay.com/thai-chicken-curry-soup/