This Thai chicken curry soup is quick, cozy, and full of rich, aromatic flavors. I love how the red curry paste, coconut milk, fresh herbs, and lime come together in a warm, comforting broth that tastes like it took hours to make, even though it’s ready in just 20 minutes.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly fast, flexible, and satisfying. Using cooked or rotisserie chicken keeps things simple, and the broth is packed with bold Thai-inspired flavors that always feel special. It’s the perfect weeknight dinner when I want something flavorful without spending a long time in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
• 1 tablespoon olive oil
• 1/2 medium onion, finely chopped
• 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 can (13.5 ounces) full-fat coconut milk
• 2 cups shredded cooked chicken
• Generous handful fresh basil, torn
• Handful fresh cilantro, chopped
• Chopped scallions, to taste
• Salt and pepper, to taste
• Lime wedges for serving (optional)
Directions
Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
Stir in the ginger, garlic, and red curry paste. Cook for about 30 seconds until fragrant.
Pour in the broth, water, lime juice, and rice noodles. Bring to a gentle boil.
Stir in the coconut milk and shredded chicken. Reduce heat and let the soup simmer for about 10 minutes, or until the noodles are tender.
Remove from heat and stir in basil, cilantro, and scallions. Season with salt and pepper.
Serve with extra lime wedges if desired.
Servings And Timing
This recipe makes 6 servings.
Total time: 20 minutes
• Prep time: about 5 minutes
• Cook time: about 15 minutes
Variations
• If I want more heat, I add Thai chilies or crushed red pepper flakes.
• I sometimes add a splash of fish sauce for deeper flavor.
• Fresh mint is a great herb substitute if I want to change things up.
• For a heartier meal, I add sliced mushrooms or baby spinach.
Storage/Reheating
I store leftovers in an airtight container in the fridge for 3–4 days. The noodles tend to absorb liquid, so when reheating on the stovetop I add a splash of broth or water until the consistency feels right. I reheat over low heat to keep the coconut milk smooth.
FAQs
How spicy is this soup?
This soup has mild heat from the red curry paste. If I want it spicier, I adjust the amount of curry paste or add chilies.
Can I swap the rice noodles for something else?
Yes. I often use cooked rice or quinoa instead. If using cooked grains, I stir them in at the end so they don’t get mushy.
Can I make this soup vegetarian?
Absolutely. I replace the chicken with tofu and use vegetable broth. The flavors still stay rich and comforting.
Can I use light coconut milk instead of full-fat?
I can, but the broth becomes thinner and less creamy. Full-fat gives the best texture and flavor.
Does this soup freeze well?
I typically don’t freeze it because the noodles and coconut milk can separate or become grainy. If I want to freeze it, I leave out the noodles and add them fresh when reheating.
Conclusion
I find myself returning to this Thai chicken curry soup again and again because it delivers big flavor with very little effort. The creamy coconut broth, fresh herbs, and bright lime make it feel both comforting and vibrant — a perfect quick meal that never disappoints.
20‑Minute Thai Chicken Curry Soup is a quick, aromatic, and comforting broth loaded with red curry flavor, creamy coconut milk, tender chicken, and rice noodles — perfect for a flavorful weeknight meal.
Ingredients
1 tablespoon olive oil
1/2 medium onion, finely chopped
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 can (13.5 ounces) full‑fat coconut milk
2 cups shredded cooked chicken
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions, to taste
Salt and pepper, to taste
Optional lime wedges for serving
Instructions
Heat olive oil in a large pot over medium‑high heat. Add onion and sauté about 5 minutes until softened.
Stir in ginger, garlic, and red curry paste; cook about 30 seconds until fragrant.
Pour in broth, water, lime juice, and rice noodles. Bring to a gentle boil.
Stir in coconut milk and shredded chicken. Reduce heat and simmer about 10 minutes, until noodles are tender.
Remove from heat and stir in basil, cilantro, and scallions. Season with salt and pepper.
Serve warm with extra lime wedges if desired.
Notes
Add Thai chilies or crushed red pepper flakes for more heat.
Stir in a splash of fish sauce for deeper umami flavor.
Add sliced mushrooms or baby spinach for extra vegetables.
Substitute fresh mint for basil for a different herbal note.
