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 preferred); 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· 4.9 from 6 reviews

If you’re craving something that’s comforting, flavorful, and just downright cozy, you’ve got to try this Thai Chicken Curry Soup Recipe. It’s packed with the perfect blend of creamy coconut milk, fragrant herbs, and that gentle kick of red curry paste that wakes up your taste buds without overwhelming them. Honestly, it’s one of those recipes I come back to when I want something quick but exciting—plus, it’s super easy to tweak based on what you have on hand.

❤️

Why This Recipe Works

Balanced Flavors: The creamy coconut milk mellows the heat from the red curry paste, creating a soup that’s rich but not overwhelming.
Quick and Simple: Minimal prep and just 20 minutes total make it super approachable for weeknight dinners.
Versatile Ingredients: You can use rotisserie chicken or leftover cooked chicken, making it a great way to reduce food waste.
Fresh Herb Finish: Fresh basil, cilantro, and scallions add brightness that lifts the whole dish.

Thai Chicken Curry Soup, Thai chicken coconut soup, easy Thai curry soup, spicy chicken coconut soup, quick Thai soup recipes - 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

Every ingredient in this Thai Chicken Curry Soup Recipe plays a crucial role—not just in flavor but also in texture and aroma. A quick trip to your local grocery or specialty store will have you equipped with everything you need, and trust me, once you have these on hand, this soup becomes a breeze to throw together.

Thai Chicken Curry Soup, Thai chicken coconut soup, easy Thai curry soup, spicy chicken coconut soup, quick Thai soup recipes - 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: The base for sautéing, it brings a subtle fruity note that lets other flavors shine without overpowering.
Onion: Adding natural sweetness and depth as it softens.
Fresh ginger: Provides a warm, slightly spicy lift that balances the creamy coconut.
Garlic: Essential aromatic that builds foundational flavor.
Thai red curry paste: The soul of the soup, packed with aromatic spices and chili heat—just be sure to adjust the amount if you prefer it milder.
Chicken or vegetable broth: Adds savory depth and body, making this soup hearty.
Water: Helps adjust consistency without diluting flavors too much.
Lime juice: Adds brightness and acidity that cuts through the richness.
Rice noodles: I opt for thicker ones because they hold up well without getting mushy, adding fun texture.
Full-fat coconut milk: Brings that creamy, luscious base everyone craves in curry.
Cooked shredded chicken: Rotisserie chicken works wonders here—super convenient and juicy.
Fresh basil: Adds a sweet, slightly peppery freshness.
Cilantro: Provides a citrusy, fragrant pop.
Scallions: Sprinkle on top for sharp, crunchy contrast.
Salt & pepper: To bring all flavors into perfect harmony.
Lime wedges (optional): For adding a bit more zing at the table.

📝

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.

Tweak to Your Taste

I love that this Thai Chicken Curry Soup Recipe is like a blank canvas—you can easily play with the spice levels or ingredient swaps based on what you like or have available. I often dial down the curry paste just a tad when cooking for my kids, but if you like more heat, more curry paste or fresh chili slices work wonders.

Vegetarian variation: Swap chicken broth for vegetable broth and leave out the chicken or replace it with tofu cubes—still incredibly comforting.
Extra veggies: Add bell peppers, snap peas, or baby spinach in the last few minutes for a nutrient boost.
Cooling element: A dollop of Greek yogurt or a sprinkle of crushed peanuts on top adds beautiful creaminess and texture contrast.
Make it gluten-free: Just ensure the rice noodles you choose are certified gluten-free, as some brands may vary.

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

Step 1: Sauté the Aromatics Just Right

Start by heating olive oil in a large pot over medium-high heat. Toss in the chopped onion and let it soften for about 5 minutes, stirring occasionally so it doesn’t burn. You want the onion to become translucent and slightly sweet—that’s the flavor base that gives this soup its warm, inviting character. Then, stir in the grated ginger, minced garlic, and Thai red curry paste, cooking for about 30 seconds until fragrant. Don’t skip this step! It really wakes up the curry paste and garlic, making all that spice bloom.

Step 2: Build the Broth and Add Noodles

Pour in the chicken or vegetable broth, water, and lime juice, then bring everything to a gentle boil over high heat. Toss in the uncooked rice noodles now—they’ll soften and soak up the tasty broth as the soup simmers. I like to stick with the thicker rice noodles because they’re sturdy and give a wonderful chew, but feel free to use whichever you prefer. Just watch the noodles closely so they don’t overcook and turn mushy.

Step 3: Stir in Coconut Milk and Chicken, Then Simmer

Once the broth is boiling and noodles have started to soften, add in the full-fat coconut milk and shredded cooked chicken. I usually use rotisserie chicken for its juicy flavor and convenience—plus, it shaves down cook time big time. Reduce the heat to medium-low and let the soup simmer for about 10 minutes, letting all those flavors marry. This simmer also gently cooks the noodles perfectly.

Step 4: Finish with Fresh Herbs and Season

The final step is what really brings the soup alive—toss in torn fresh basil, chopped cilantro, and sliced scallions. Season with salt and pepper to taste, tasting as you go. I always add an extra squeeze of lime juice here for that bright pop. Serve immediately with optional lime wedges on the side to squeeze over each bowl. Heads up: the noodles will continue to soak up liquid the longer the soup sits, so if reheating, add a bit more broth to loosen it up.

💡

Pro Tips for Making Thai Chicken Curry Soup Recipe

Start with quality curry paste: I’ve found brands like Thai Kitchen deliver balanced flavor without overwhelming spice; adjust if yours feels hotter.
Prep while you cook: Chop your herbs during the simmering step to save time and keep them fresh.
Control noodle texture: Add noodles last if you want them firmer or a bit earlier if you prefer softer.
Adjust liquid when reheating: I always add extra broth to loosen the soup as noodles absorb liquid over time.

How to Serve Thai Chicken Curry Soup Recipe

Thai Chicken Curry Soup, Thai chicken coconut soup, easy Thai curry soup, spicy chicken coconut soup, quick Thai soup recipes - 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’m all about fresh herbs when it comes to finishing this soup—torn basil and chopped cilantro are non-negotiable in my kitchen. Scallions add a nice crunch and mild onion flavor that balances the creamy soup beautifully. Sometimes I’ll sneak in a sprinkle of crushed peanuts or a drizzle of chili oil for an added texture and spicy kick that my family loves.

Side Dishes

For sides, a simple cucumber salad or some steamed sticky rice pairs perfectly, soaking up all the curry goodness. Occasionally, I’ll put out some fresh spring rolls or even a quick mango salsa to complement the soup’s rich flavors.

Creative Ways to Present

Once, for a dinner party, I served this Thai Chicken Curry Soup Recipe in mini coconut bowls garnished with microgreens and a curl of lime zest—it was a hit! You could also go rustic and serve it in mason jars for a casual lunch on the go, or add edible flowers for a pop of color at special gatherings.

Make Ahead and Storage

Storing Leftovers

I keep leftover Thai Chicken Curry Soup in airtight containers in the fridge for up to 3 days. Because the noodles soak up liquid, I find it’s best to store the soup with all the ingredients mixed and then add a splash of broth or water when reheating.

Freezing

Freezing is doable but with a slight tweak: I usually leave out the rice noodles when freezing and add fresh ones when reheating. That way, the noodles don’t become mushy or lose their bite after thawing.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally. Add extra broth or water as needed to loosen the soup. Avoid microwaving in a tight container to keep the coconut milk from separating. I love the ease of reheating stovetop for this one.

FAQs

Can I make this Thai Chicken Curry Soup Recipe vegan?

Absolutely! Just swap the chicken broth for vegetable broth and leave out the chicken or replace it with tofu or hearty vegetables like mushrooms. The creamy coconut milk keeps it rich and satisfying even without meat.
What type of rice noodles should I use?

I prefer the thicker (around 3 mm) rice stir-fry noodles because they hold up better in soups and don’t get mushy so quickly. Brands like Thai Kitchen make great ones that are easy to find. But feel free to pick your favorite—just adjust cooking time accordingly.
How spicy is the Thai Chicken Curry Soup Recipe?

The heat level depends on the curry paste brand you use. I find Thai Kitchen’s red curry paste to be flavorful with mild heat, but some brands can be spicier. Start with less curry paste if you’re sensitive to spice and add more after tasting.
Can I use raw chicken instead of cooked?

You can, but you’ll want to simmer the raw chicken pieces longer—about 20-25 minutes until fully cooked—instead of 10. Alternatively, cook the chicken separately and shred it before adding to the soup for perfect texture.
Can I prepare this Thai Chicken Curry Soup Recipe in advance?

Yes! It tastes even better the next day as the flavors meld. Just keep in mind the noodles will continue to soak up broth, so add a bit of extra liquid when reheating to keep the soup silky.

Final Thoughts

Honestly, this Thai Chicken Curry Soup Recipe is one of those kitchen wins I’m always grateful to have up my sleeve. It’s comforting on chilly nights, yet bright and fresh enough to enjoy any time of year. I love how flexible it is—you can jazz it up or keep it simple—and it always leaves my family asking for seconds. Give it a try, whether you’re a Thai food newbie or seasoned fan; I promise it’s a delicious way to warm your soul.