Description
Creamy, cozy, and packed with flavor, this Thai Chicken Curry Soup is made with coconut milk, tender chicken, rice noodles, fresh herbs, and red curry paste. It’s a quick, comforting dinner that tastes like takeout but comes together easily at home—perfect for busy weeknights or chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (Thai Kitchen recommended)
- 4 cups chicken broth (or vegetable broth)
- 2 cups water
- Juice of 1 lime (freshly squeezed)
- 6 oz rice noodles
- 1 (13.5 oz) can coconut milk
- 2 cups cooked chicken, shredded (rotisserie works great)
- ¼ cup fresh basil, chopped
- ¼ cup fresh cilantro, chopped
- 2 scallions, sliced
- Salt and black pepper, to taste
- Lime wedges, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened.
- Stir in the garlic, ginger, and red curry paste. Cook for 30 seconds until fragrant.
- Add the chicken broth, water, lime juice, and rice noodles. Increase heat and bring to a gentle boil.
- Stir in the coconut milk and shredded chicken. Reduce heat to medium-low and simmer for 10 minutes, until noodles are tender.
- Remove from heat and stir in basil, cilantro, and scallions. Season with salt and pepper to taste.
- Serve immediately with extra lime wedges, if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg
Keywords: Thai Chicken Curry Soup, Curry Soup, Coconut Milk Soup, Chicken Soup