Easy Thai Chicken Curry Soup

Thai chicken curry soup is my quick comfort meal when I crave something vibrant yet soothing. With just a handful of simple ingredients and barely any chopping, you can transform leftover chicken into a warm bowl of spicy, creamy goodness in twenty minutes.

Every time I make this I remember a rainy evening when my husband and I both came home tired and hungry This soup turned leftovers into a cozy memory and now it is our go to for easy comfort food

Ingredients

• Olive oil: brings out the flavors of aromatics when sautéed Use a fresh bottle for best flavor
• Onion: creates the flavor base Go for a yellow or sweet onion for mellow taste
• Fresh ginger: adds warmth and zing Peel and grate right before using for most fragrant punch
• Garlic: gives savory aroma and depth Fresh cloves work best
• Thai red curry paste: infuses the soup with bold classic Thai flavor Not all brands are equally spicy taste test if unsure
• Chicken or vegetable broth: forms the soup base For best results use low sodium and taste as you season
• Water: balances the consistency Use filtered for clean flavor
• Juice of one lime: brightens and balances richness Use freshly squeezed
• Uncooked rice noodles: make this soothing and filling Choose thicker noodles for more chew
• Full fat coconut milk: makes it creamy and luxurious Go for unsweetened and shake the can
• Shredded cooked chicken: brings protein and substance Rotisserie chicken saves time and adds extra flavor
• Fresh basil: gives that signature Thai freshness Tear leaves by hand for best texture
• Fresh cilantro and chopped scallions: stir in for brightness and a lovely finish
• Salt and pepper: finish the seasoning Always taste after adding other salty ingredients
• Lime wedges: on the side add tang just before eating

Step-by-Step Instructions

Sauté the Aromatics:

Add olive oil and chopped onion to a large pot Set the heat to medium high Stir often and cook for about five minutes until onion is soft and translucent This step is key for unlocking sweetness and depth in the soup

Add Flavor Boosters:

Add grated ginger minced garlic and curry paste Stir constantly for about thirty seconds This wakes up all the aromatics and lets you smell the curry paste’s full bouquet

Build the Broth:

Pour in the chicken or vegetable broth water and lime juice Bring everything to a gentle boil over high heat Add in the uncooked rice noodles stir well and make sure nothing sticks

Simmer with Creaminess:

Add the full fat coconut milk and shredded chicken Lower the heat to medium low Let the soup gently simmer about ten minutes so the flavors meld and noodles cook through

Herb and Season:

Stir in the fresh basil cilantro and scallions Taste and add salt and pepper until the flavors pop The herbs go in last to keep them fresh and fragrant

Serve:

Ladle the soup into bowls Serve immediately with extra lime wedges on the side for even more brightness The noodles will soak up broth so if reheating later just add a splash more chicken broth

Save

Fresh basil is my favorite addition because it absolutely transforms the soup Sometimes my daughter helps tear the leaves and giggles about the way they smell This simple step became a little mother daughter ritual each time I cook this soup

Storage tips

Refrigerate leftovers in an airtight container for up to three days The noodles will keep soaking in the broth so add extra liquid when reheating For freezing avoid adding the noodles until you reheat as they can get very soft otherwise

Ingredient substitutions

Swap out chicken for tofu or cooked shrimp if you prefer a meat free or pescatarian option If you run out of coconut milk a splash of heavy cream will add richness though the flavor will change a bit If Thai red curry paste is too spicy stir in a bit less and taste as you go

Serving suggestions

Serve this soup with crunchy sliced cucumber or a crisp Thai herb salad on the side Add a sprinkle of extra herbs or chopped roasted peanuts just before serving For a larger meal pair the soup with jasmine rice or steamed veggies

Cultural and historical touch

This soup draws on the classic flavors of Thai red curry but brings it together in a way that is approachable for weeknight cooking The combination of aromatics fresh herbs and creamy coconut milk is a hallmark of Thai home cooking While not traditional this adaptation honors those flavors and the spirit of clever use of leftovers

Recipe FAQs

→ Can I substitute the chicken with tofu?

Yes, firm tofu works well and absorbs the curry broth. Add it at the same step as the chicken for best results.

→ What type of rice noodles should I use?

Medium-thick rice noodles (about 3 mm) offer great texture, though any width can be used. Adjust cooking time as needed.

→ Is it very spicy?

Spice level depends on your curry paste. Taste after adding and adjust quantity to your preference or use a milder brand.

→ How can I store and reheat leftovers?

Refrigerate an airtight container. Noodles will absorb broth, so add extra chicken stock when reheating for best consistency.

→ Can I prepare it in advance?

Yes, but consider cooking noodles separately to add just before serving, preventing them from becoming overly soft.