Easy Thai Curry Chicken Soup Recipe
Craving something bold, cozy, and utterly soul-satisfying? Enter Easy Thai Curry Chicken Soup, the ultimate weeknight comfort in a bowl. This soup brims with luscious coconut milk, zesty lime, and a fiery red curry kick—all wrapped around tender chicken and slurp-able noodles. With vibrant fresh herbs and a rush of aromatic spices, you’ll discover just how simple it is to make takeout-style Thai flavors at home. One spoonful, and you’ll understand why this dish is a regular in my kitchen; it’s fast, flexible, and absolutely unforgettable.

Ingredients You’ll Need
What makes this Easy Thai Curry Chicken Soup so magical? It’s all about the smartly chosen, everyday ingredients that work together to create something greater than the sum of their parts. Each one lends either comfort, tang, or a burst of color to your bowl, promising flavor in every single bite.
- Olive oil: For starting your aromatics with a lush, rounded base flavor.
- Onion: Choose a yellow or white onion for sweetness—finely chopped to melt into the soup.
- Fresh ginger: This adds zing and warmth; grating it fresh gives the broth a peppery lift.
- Garlic: Aromatic, savory, and never optional—three cloves for maximum depth.
- Thai red curry paste: The essential flavor bomb! Use four heaping tablespoons for robust color and heat.
- Chicken or vegetable broth: Adds savoriness and body; homemade or good-quality boxed work beautifully.
- Water: Helps balance the bold flavors and ensures plenty of slurpable broth.
- Lime juice: Brightens the entire soup with freshness—don’t skip it!
- Uncooked rice noodles: The glorious tangle that makes each bite so fun; noodle bowls are meant to be messy!
- Full-fat coconut milk: Silky richness that ties every spicy, savory note together.
- Shredded cooked chicken: Rotisserie chicken makes this soup weeknight-easy but packs in meaty satisfaction.
- Fresh basil: Torn at the last minute for a pretty green pop and fragrant flavor.
- Fresh cilantro: Chopped and added for herbal brightness—classic in every Thai-inspired dish.
- Chopped scallions: A fresh, crunchy garnish you can add to taste.
- Salt and pepper: Season to finish—taste as you go so flavors really sing.
- Lime wedges (optional): For serving on the side and squeezing over for added zest.
How to Make Easy Thai Curry Chicken Soup
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add your chopped onion, freshly grated ginger, and minced garlic. Sauté everything together, stirring occasionally, until the onion turns soft and translucent and your kitchen is absolutely filled with that classic Thai aroma—this stage builds the heart of the broth!
Step 2: Add the Curry Paste
Spoon in the Thai red curry paste and stir it right into your fragrant base. Let it cook for 1 to 2 minutes; this crucial step helps “wake up” all those spicy, complex flavors in the paste, ensuring your soup is anything but bland.
Step 3: Simmer the Broth
Pour in the chicken or vegetable broth plus the water, scraping the bottom of the pot to loosen any golden bits. Bring everything to a simmer—your soup will start to take on its signature reddish-orange hue and a mouthwatering scent!
Step 4: Add Lime and Coconut Milk
Stir in the fresh lime juice and pour in the creamy coconut milk. This is the part where the soup becomes luxuriously velvety and just a little tangy. Stir gently so your coconut milk doesn’t split.
Step 5: Cook the Noodles
Drop in your uncooked rice noodles and let them cook right in the broth, about 5 to 7 minutes, stirring occasionally so nothing sticks. Keep an eye here—noodle magic happens fast and you want them tender, not mushy.
Step 6: Add Chicken and Herbs
Layer in the cooked shredded chicken, along with your handfuls of fresh basil, chopped cilantro, and scallions. Simmer for 2 to 3 minutes—just until everything is heated through and the herbs are aromatic.
Step 7: Season and Serve
Finally, season with salt and pepper to taste. Ladle your Easy Thai Curry Chicken Soup into bowls and serve hot, with lime wedges on the side for anyone who likes an extra squeeze of citrus.
How to Serve Easy Thai Curry Chicken Soup

Garnishes
The garnishes make this Easy Thai Curry Chicken Soup shine. Try tossing on extra torn basil, vibrant cilantro, a flourish of scallions, and a squeeze of fresh lime juice. For extra texture, sprinkle on some chopped peanuts or chili flakes for those who love added heat.
Side Dishes
Pair your soup with sides that complement the bold flavors. Jasmine rice, crispy spring rolls, or a refreshing cucumber salad can round out the meal. You could also serve it with a crusty baguette—perfect for soaking up every last drop of that broth.
Creative Ways to Present
Serve the soup family-style in a large pot at the center of the table, or ladle it into oversized soup bowls for individual servings. For a restaurant-style touch, swirl coconut milk on top, sprinkle with more herbs, and nestle a lime wedge on the side. This Easy Thai Curry Chicken Soup can even be served in mugs for a fun, cozy twist at parties.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool, then store your Easy Thai Curry Chicken Soup in an airtight container in the refrigerator. It will keep well for 3 to 4 days. The flavors deepen overnight, making your next-day lunches even more irresistible. If the noodles soak up too much broth, simply add a splash of water or extra broth when reheating.
Freezing
You can freeze Easy Thai Curry Chicken Soup, but for best texture, keep the noodles out if you plan to freeze a batch. Freeze the broth, chicken, and herbs separately, then add fresh noodles when you reheat. Use freezer-safe containers and consume within 2 months for best taste.
Reheating
To reheat, gently bring your soup to a simmer on the stovetop or use the microwave in short bursts, stirring between each. Add a splash of water or broth to revive the soup’s original texture, and finish with extra herbs and a squeeze of lime to freshen everything up.
FAQs
Can I use a different protein in Easy Thai Curry Chicken Soup?
Absolutely! This soup is super versatile. Swap out chicken for cooked shrimp, tofu, or even leftover roast pork. Each brings a slightly different character but pairs beautifully with the red curry and coconut milk base.
How spicy is this soup?
The spiciness really depends on the brand of red curry paste you use and the amount you add. Four heaping tablespoons delivers good heat, but if you prefer milder flavors, start with two and add more to taste. You can always finish with sliced chilies for individual customization, too.
Can I use light coconut milk?
Yes, light coconut milk will work and your Easy Thai Curry Chicken Soup will still be delicious. Just keep in mind that the broth will be a bit thinner and less rich. If you love that creamy texture, stick with full-fat coconut milk.
Are there gluten-free options?
This soup is naturally gluten-free as long as you use rice noodles and double-check that your curry paste and broth are certified gluten-free. It’s a great option for those wanting a comforting gluten-free meal.
What can I do with leftovers?
Leftover Easy Thai Curry Chicken Soup is fantastic the next day. You can heat it for a quick lunch, or even reduce it slightly and serve it over rice for a thicker, heartier meal. Don’t forget to refresh with more herbs before eating.
Final Thoughts
If you’re ready for a dinner that’s comforting, complex, and perfectly achievable any night of the week, let this Easy Thai Curry Chicken Soup be your go-to recipe. Invite a friend, share a bowl, and make your kitchen the coziest corner of your home—one spoonful at a time!
PrintEasy Thai Curry Chicken Soup Recipe
This Easy Thai Curry Chicken Soup is a comforting and flavorful dish that combines the warmth of curry with the creaminess of coconut milk. Packed with tender chicken, rice noodles, and aromatic herbs, this soup is a delicious meal on its own or paired with a side of crusty bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Main Soup:
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 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 works great)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
Serving:
- Lime wedges, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, ginger, and garlic; sauté until fragrant and onion is translucent.
- Stir in Thai red curry paste and cook for 1-2 minutes to release flavors.
- Pour in chicken or vegetable broth and water; bring to a simmer.
- Add lime juice and coconut milk, stirring gently.
- Add rice noodles and cook until tender (about 5-7 minutes), stirring occasionally to prevent sticking.
- Stir in shredded chicken, basil, cilantro, and scallions. Simmer for 2-3 minutes until heated through.
- Season with salt and pepper to taste.
- Serve hot with lime wedges on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 60mg
Keywords: Thai Curry Chicken Soup, Coconut Curry Soup, Thai Soup Recipe