<aside> 📋 Easy Thai Chicken Curry Soup

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!

6 servings • Prep time: 5 minutes • Cook time: 15 minutes • Total time: 20 minutes

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 (see note)
• [ ] 1 (13.5 ounce) can full fat coconut milk
• [ ] 2 cups shredded cooked chicken ((I used rotisserie))
• [ ] 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. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day). </aside>

This Thai chicken curry soup is quick, simple, comforting, and full of fabulous flavor. It’s a great way to use up leftover or rotisserie chicken!

If you enjoy soups with bold flavors, try my 15 Minute Thai Green Curry Soup next.

a bowl of thai chicken curry soup

This chicken curry soup has gorgeous Thai-inspired flavors. We’ve got freshly grated ginger, lime juice, red curry paste, coconut milk, and fresh herbs among other irresistible ingredients. All of them are readily available for this quick Thai soup that’s bursting with flavor.

By now, you know I love using rotisserie chicken as a shortcut to get dinner on the table faster. This Thai chicken soup has plenty of complex flavors without being complicated to prepare. If you’re anything like me, any Thai-inspired recipes are hard to resist, much like my Easy Thai Chicken Curry!

• Olive oil – for sautéing
• Onion and garlic – I like sweet (Vidalia) onions best here, and feel free to use even more garlic than suggested if you’re a big fan
• Ginger – for a zesty kick
• Red curry paste – it’s an easy, ready-made paste with spices and lemongrass. I used Thai Kitchen brand. It has a gentle heat and is not very spicy like others I’ve tried. Be sure to give yours a taste first, though.
• Broth and water – use either chicken or veggie broth for another layer of flavor
• Lime – always use freshly squeezed lime juice. It adds brightness and a touch of acidity.
• Rice noodles – they’re the translucent ones that come in a variety of sizes. I prefer thicker as pictured compared to angel hair/vermicelli.
• Coconut milk – it makes a rich, tasty, and creamy counterpoint
• Chicken – for convenience I used rotisserie chicken
• Basil, cilantro, and scallions – classic fresh garnishes to tie this recipe together

[ingredients for thai chicken curry soup in prep bowls](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg' viewBox='0 0 720 1059'%3E%3C/svg%3E)

ingredients for thai chicken curry soup in prep bowls

• I always keep fresh ginger in my freezer so I have some on hand. My friend Meghan from Fox and Briar taught me this trick! I also find I waste way less ginger that way. It keeps way longer than in the fridge and is also extra easy to grate it while frozen.