Name: Thai Chicken Curry Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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; 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)

Jump to Recipe· 4.6 from 7 reviews

If you’re craving something cozy, fragrant, and bursting with flavor, you’re going to love this Thai Chicken Curry Soup Recipe. It’s one of those meals that feels fancy enough for guests but comes together so quickly you can whip it up on a busy weeknight. Trust me, once you try this soup, it’ll be a staple in your kitchen rotation—comforting, vibrant, and downright addictive.

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Why This Recipe Works

Balanced Flavors: The perfect blend of spicy red curry, creamy coconut milk, and zesty lime keeps your taste buds interested without overwhelming them.
Quick and Easy: Ready in just about 20 minutes, making it ideal for weeknights when you want something wholesome fast.
Customizable Ingredients: Use store-bought rotisserie chicken to save time or swap herbs to suit your mood or pantry.
Comforting yet Light: It’s nourishing without feeling heavy, thanks to the balance of broth, lean chicken, and fresh herbs.

Thai Chicken Curry Soup, Thai Chicken Curry, Easy Thai Soup, Coconut Curry Soup, Spicy Thai Soup - The image shows a close-up of a creamy orange soup with thin white noodles and small pieces of shredded light brown chicken. The soup is garnished with bright green chopped herbs, mostly cilantro and green onions, floating on top. A black ladle holds a scoop of noodles and chicken, partially lifted from the soup. The surface of the soup looks smooth with some specks of black pepper and red chili flakes. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Thai Chicken Curry Soup Recipe hits all the right notes with ingredients that complement each other beautifully. From the aromatic ginger and garlic to the creamy coconut milk, each component adds layers of flavor. Plus, grabbing a good quality red curry paste is key—trust me, it makes all the difference.

Thai Chicken Curry Soup, Thai Chicken Curry, Easy Thai Soup, Coconut Curry Soup, Spicy Thai Soup - Flat lay of a small white ceramic bowl of golden olive oil, a small white ceramic bowl with finely chopped pale yellow onion, a small white ceramic bowl holding grated fresh ginger with light beige fibrous texture, three whole uncracked garlic cloves with smooth white skins, a small white ceramic bowl filled with vibrant deep red Thai curry paste, a small white ceramic bowl of clear chicken broth with a warm amber tint, a small white ceramic bowl with fresh pale green lime juice, an uncooked bundle of thick 3mm rice noodles with delicate white translucent strands, a small white ceramic bowl of creamy white coconut milk, a small white ceramic bowl with shredded cooked chicken showing tender white and light brown pieces, a small pile of fresh bright green torn basil leaves, a small pile of chopped fresh vibrant green cilantro, a small pile of chopped fresh green scallions, and a few wedges of fresh lime with bright green rind and pale juicy flesh arranged in perfect symmetry, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A neutral base to sauté aromatics without overpowering the flavors.
Onion: Adds sweetness and depth when softened at the start.
Fresh ginger: Gives the soup its warm, spicy undertone—always grate fresh for best results.
Garlic: A must-have for aroma and an extra punch of savoriness.
Thai red curry paste: The soul of this soup—creates that iconic curry flavor; adjust the amount depending on how spicy you like it.
Chicken or vegetable broth: The flavorful liquid base, choose low-sodium if you want more control over saltiness.
Water: Balances the broth’s concentration and gives room for noodles to cook perfectly.
Lime juice: Adds brightness and cuts through the richness of coconut milk.
Rice noodles: Soft and slippery, they soak up the flavors; thicker noodles (around 3 mm) hold up nicely in this soup.
Full-fat coconut milk: Makes the soup creamy and satisfies that craving for richness without dairy.
Cooked chicken: Rotisserie chicken is my go-to shortcut for juicy, tender protein.
Fresh basil: Adds a sweet, slightly peppery freshness; tear it just before serving.
Fresh cilantro: Brightens the dish with its citrusy notes; chopped to add bursts of flavor.
Chopped scallions: Garnish that adds mild onion punch and color contrast.
Salt & pepper: Essential finishing touches to bring out all the flavors.
Lime wedges (optional): For those who love an extra splash of citrus at the table.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Thai Chicken Curry Soup Recipe is wonderfully adaptable. Over the years, I’ve played with spice levels, swapped out herbs, and tried different noodles to match what’s in my pantry or my mood. Feel free to make it your own—cooking is all about joy and experimentation!

Spicy Variation: I once added extra red curry paste and a few sliced Thai chilies for a hotter kick. Just be cautious if you’re sensitive to spice; start small and build up.
Vegetarian Option: Swap shredded chicken for firm tofu or add extra veggies like bell peppers and mushrooms—use vegetable broth to keep it plant-based.
Noodle Swaps: Use udon or egg noodles if rice noodles aren’t available, but cook them separately to avoid mushiness.
Herbs Mix-Up: If you’re not a cilantro fan, fresh mint or Thai basil alone can also brighten the soup beautifully.

Step-by-Step: How I Make Thai Chicken Curry Soup Recipe

Step 1: Sauté Onion and Aromatics

Heat the olive oil over medium-high heat in a large pot, then toss in the finely chopped onion. Keep stirring occasionally as they soften—about 5 minutes should do it. When the onions turn translucent and just start to brown, add the grated ginger, minced garlic, and that gorgeous Thai red curry paste. Stir everything together and cook for around 30 seconds until you can smell the spices blooming. This step is crucial for building flavor right from the start.

Step 2: Build the Soup Base

Next up, pour in the chicken or vegetable broth and water. Squeeze in the juice of one lime to add that signature citrus brightness. Now add the rice noodles right into the pot. Crank the heat up to high and bring everything to a gentle boil. This helps the noodles cook right there in the soup, soaking up all the fragrant curry and lime flavors.

Step 3: Finish with Coconut Milk & Chicken

Once boiling, turn the heat down to medium-low and stir in the creamy coconut milk along with your shredded cooked chicken. I usually use leftover rotisserie chicken—it saves so much time and tastes incredible. Let the soup gently simmer for 10 minutes. This lets the flavors marry and the chicken heat through without drying out.

Step 4: Add Fresh Herbs and Adjust Seasonings

Just before serving, toss in torn fresh basil, chopped cilantro, and scallions. These fresh herbs add brightness and a lovely pop of green that makes the soup feel alive. Taste the soup and season with salt and pepper as needed—this is your moment to tweak it just right. Serve immediately with lime wedges on the side for a final squeeze at the table.

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Tips from My Kitchen

Prepping While Cooking: I prep herbs and shred chicken while the soup simmers to save time and keep things moving smoothly in the kitchen.
Taste As You Go: I always adjust the curry paste and lime juice gradually—it’s easy to add more, but hard to fix if it’s too spicy or sour!
Noodle Timing: Don’t overcook the noodles; they’ll continue absorbing liquid even after you take the soup off the heat.
Reheating Tip: Add extra broth or water to loosen up the soup when reheating leftovers so the noodles don’t get too mushy.

How to Serve Thai Chicken Curry Soup Recipe

Thai Chicken Curry Soup, Thai Chicken Curry, Easy Thai Soup, Coconut Curry Soup, Spicy Thai Soup - A white bowl filled with creamy orange broth covering soft white noodle strands arranged in the center and slightly tangled. On top, several shredded pale chicken strips are spread out, mixed with small dark green herb pieces and chopped light green onions. A bright green spinach leaf rests near the middle, surrounded by fresh cilantro leaves scattered around the edge. A wedge of lime with visible texture sits on the left side, partially submerged in the broth. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top this soup with a handful of chopped scallions for their mild onion crunch, fresh cilantro for brightness, and a few torn basil leaves for sweetness. A wedge of lime on the side is a must for squeezing in extra zing. Sometimes, I add a sprinkle of crushed peanuts or a drizzle of chili oil if I’m feeling fancy and want extra texture or heat.

Side Dishes

To round out the meal, I like serving this soup with a simple cucumber salad or a fresh papaya salad to keep things light and refreshing. Jasmine rice or sticky rice also pair beautifully if you want something more substantial alongside your soup.

Creative Ways to Present

For special occasions, I’ve served this Thai Chicken Curry Soup Recipe in beautiful coconut bowls or even hollowed-out mini pumpkins for an elegant twist. Garnishing with edible flowers or additional fresh herbs makes it feel extra special and festive, perfect for impressing friends over dinner.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in an airtight container in the fridge for up to 3 days. The noodles absorb a lot of the liquid over time, so you might find the broth thicker than when freshly made.

Freezing

Freezing is doable, but I recommend removing the noodles before freezing if you can. Noodles can get mushy when thawed. Freeze the soup base and chicken separately, then add freshly cooked noodles when reheating for best texture.

Reheating

When reheating, warm gently over medium heat and add extra chicken broth or water to thin out the soup to your liking. If you removed the noodles for freezing, cook fresh ones separately and add at serving time to avoid any sogginess.

FAQs

Can I make this Thai Chicken Curry Soup Recipe without coconut milk?

While coconut milk is essential for the creamy texture and signature flavor, you could substitute with a lighter coconut milk or a mixture of cream and broth, but the taste will be slightly different. For a non-dairy option, full-fat coconut milk is best—but light versions work too.
What type of red curry paste do you recommend for this Thai Chicken Curry Soup Recipe?

I personally love using Thai Kitchen’s red curry paste because it’s flavorful without being too spicy. However, brands vary widely in heat level, so start with less and adjust to your taste.
Can I use fresh chicken instead of rotisserie for this recipe?

Absolutely! Cook diced chicken breasts or thighs in the pot before adding liquids, or roast chicken separately and shred it. Using rotisserie chicken is just a great shortcut that keeps this recipe quick.
How do I prevent the rice noodles from getting mushy?

Cook the rice noodles just until tender and avoid overcooking them in the soup. Leaving some undercooked is fine since they’ll soak up liquid even after you serve. Reheating might require adding more broth to loosen things up.

Final Thoughts

This Thai Chicken Curry Soup Recipe feels like a warm hug in a bowl every time I make it. Whether it’s busy weeknights or a cozy weekend dinner, it never fails to comfort and impress. I really hope you’ll try it soon and make it your own, just like I have. There’s something so satisfying about that balance of creamy coconut, bright lime, and fragrant herbs—it’s truly a bowl full of happiness.