Description
Cozy, fragrant, and ready in minutes — this Easy Thai Chicken Curry Soup uses red curry paste, creamy coconut milk, fresh ginger, and rotisserie chicken for a one-pot dinner that’s bright, comforting, and incredibly quick to pull together.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, finely diced
- 1 teaspoon fresh ginger, grated
- 3 garlic cloves, minced
- 4 heaping tablespoons Thai red curry paste (adjust to taste)
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- ~3.5 oz uncooked rice noodles (see note)
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups cooked chicken, shredded (rotisserie works great)
- Large handful fresh basil, torn
- Handful fresh cilantro, chopped
- Sliced scallions, to taste
- Salt and freshly ground black pepper, to taste
- Lime wedges, for serving (optional)
Instructions
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Warm the olive oil in a large pot over medium-high heat. Add the chopped onion and cook until it softens and becomes translucent, about 4–5 minutes.
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Add the grated ginger and minced garlic, then stir in the red curry paste. Cook, stirring constantly, for about 30 seconds until the paste smells aromatic. This quick step blooms the spices.
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Pour in the broth, water, and lime juice. Add the rice noodles and raise the heat to bring the pot to a gentle boil.
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Once the noodles start to soften, stir in the coconut milk and the shredded chicken. Lower the heat to medium-low and let the soup simmer for about 10 minutes so the flavors meld and the noodles finish cooking.
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Remove from heat and fold in the torn basil, chopped cilantro, and scallions. Season with salt and pepper, tasting and adjusting as needed.
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Ladle into bowls and serve immediately with lime wedges. Note: the noodles will soak up broth over time—add extra stock when reheating leftovers.
Notes
- Notes & handy tips
- Prep while you cook — chop herbs during the simmer to save time.
- Rice noodle packages vary a lot. I prefer thicker rice noodles (around 3 mm) because they hold up better in the hot broth. Use part of a package if needed.
- Curry pastes differ by brand in both flavor and heat. Start with less if yours seems spicy, then add more after tasting.
- If you want this milder, reduce the paste or use a brand labeled “mild.” For more heat, stir in sliced Thai chiles or a dash of chili oil.
- For make-ahead lunches, store broth and solids separately from noodles to avoid mushy texture. Reheat soup and add fresh noodles when serving.
- Storage
- Refrigerate leftovers in an airtight container for 3–4 days. The noodles will absorb liquid—add extra broth when reheating.
- Freeze the soup (without noodles) up to 3 months; thaw, reheat, and add fresh noodles before serving.
Nutrition
- Calories: 304kcal
- Sugar: 1g
- Sodium: 660mg
- Fat: 20g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 38mg