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; 1 (13.5 ounce) can full fat coconut milk; 3.5 ounces uncooked rice noodles; 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· 4.8 from 35 reviews

If you love cozy, flavorful soups that bring a little exotic warmth to your weeknight dinners, you’re going to adore this Thai Chicken Curry Soup Recipe. It’s quick, easy, and perfectly balanced with the creamy sweetness of coconut milk, the zesty brightness of lime, and the gentle heat from red curry paste. Trust me, it’ll become your go-to when you want something comforting but exciting, all in one bowl.

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Why This Recipe Works

Simplicity Meets Flavor: Minimal ingredients combine to create a rich, layered taste that’s anything but basic.
Quick and Hands-Off: You can prep and cook this soup in about 20 minutes, perfect for busy evenings.
Flexible Ingredients: You can easily swap chicken for tofu or veggies, and adjust spice levels to your liking.
Comforting & Refreshing: The balance of creamy coconut milk with bright lime and fresh herbs keeps it cozy, not heavy.

Thai Chicken Curry Soup, Thai Chicken Curry Soup recipe, easy Thai chicken soup, quick Thai curry soup, coconut chicken 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

Every ingredient in this Thai Chicken Curry Soup Recipe plays a part in building layers of flavor. From the fragrant ginger and garlic to the creamy coconut milk and fresh herbs, they create a soup that’s both soothing and exciting. When shopping, look for good quality red curry paste and fresh herbs—they really make a difference!

Thai Chicken Curry Soup, Thai Chicken Curry Soup recipe, easy Thai chicken soup, quick Thai curry soup, coconut chicken 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 cooking oil that starts the flavor base without overpowering the spices.
Onion: Adds sweetness and depth when sautéed gently.
Fresh ginger: Gives a bright, slightly spicy kick, essential for that authentic Thai flavor.
Garlic: Aromatic foundation that complements the curry paste beautifully.
Thai red curry paste: The heart of this recipe—choose a brand that suits your spice preference.
Chicken or vegetable broth: Builds the soup base; homemade or low-sodium store-bought works well.
Water: Thins the broth slightly, balancing richness from the coconut milk.
Lime juice: Brightens and balances the creamy soup with zesty acidity.
Rice noodles: They soak up flavor and provide satisfying texture—thicker ones hold up better in soup.
Coconut milk (full-fat): Creates creamy richness and mellows the spice.
Shredded cooked chicken: Adds protein and makes this soup a meal.
Fresh basil and cilantro: Bright, herbal notes that finish the soup beautifully.
Chopped scallions: Adds a mild onion crunch and freshness.
Salt & pepper: To season and enhance all the flavors.
Lime wedges (optional): For added zing right before serving.

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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

I love how adaptable this Thai Chicken Curry Soup Recipe is. You can make it spicier, milder, or fully plant-based depending on what’s in your fridge or what you’re in the mood for. Making it your own is half the fun!

Variation: Sometimes I swap shredded chicken for tofu and double the veggies like bell peppers or spinach to make it vegetarian—and it’s just as delicious!
Spice Level Adjustment: Depending on which curry paste you use, you might want to start with less and add more later; this is a gentle way to keep the heat manageable.
Noodle Swap: If rice noodles aren’t your thing, try soba or even glass noodles for a different texture experience.
Herbs: Fresh mint can be a lovely substitute or addition to the basil and cilantro for a twist.

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

Step 1: Build Your Flavor Base

Start by heating olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent. This slow softening unfolds the natural sweetness that balances the curry’s spice beautifully. Don’t rush this step—keep stirring occasionally so the onion cooks evenly without burning.

Step 2: Add the Aromatics and Curry Paste

Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook everything together for about 30 seconds. You’ll notice the aromas get really bold here—that’s when you know you’re on the right track. Be careful not to burn the garlic; stirring constantly helps prevent that.

Step 3: Add Liquids and Noodles

Pour in your chicken or vegetable broth, water, and the fresh lime juice. Bring the mixture to a gentle boil, then add your rice noodles. The noodles will cook right in the broth, soaking up all that delicious flavor. Since rice noodles vary, keep an eye on them and don’t overcook—they should be tender but not mushy.

Step 4: Stir in Coconut Milk and Chicken

Once the noodles are nearly tender, stir in the coconut milk and shredded cooked chicken. Reduce your heat to medium-low and let the soup simmer gently for about 10 minutes. This allows the flavors to meld while keeping the chicken moist. It’s a good time to prep your fresh herbs and scallions.

Step 5: Finish with Fresh Herbs and Seasoning

Turn off the heat and stir in the torn fresh basil, chopped cilantro, and scallions. Taste the soup and season with salt and pepper as needed. Serve immediately with lime wedges for that extra pop of brightness. If you plan on saving leftovers, add a bit more broth when reheating to counteract the noodles soaking up liquid.

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Tips from My Kitchen

Prep While Cooking: I chop herbs and garlic while the onion is sautéing, saving precious time without rushing.
Pick Your Curry Paste Wisely: I tested a few brands and found that Thai Kitchen’s red curry paste balances flavor and heat perfectly for this soup.
Noodle Thickness Matters: I prefer thicker rice noodles for sturdiness—they hold up better when reheating leftovers and have a nicer bite.
Add Liquid When Reheating: Noodles soak up broth, so add a splash of chicken broth or water when warming leftovers to keep it saucy.

How to Serve Thai Chicken Curry Soup Recipe

Thai Chicken Curry Soup, Thai Chicken Curry Soup recipe, easy Thai chicken soup, quick Thai curry soup, coconut chicken 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 throw on a handful of torn fresh basil and cilantro—it really brightens the whole bowl. Scallions add a subtle crunch, and a fresh lime wedge on the side is my favorite finishing touch because you can squeeze it just before eating for an extra zing that wakes up all the flavors.

Side Dishes

This soup is filling on its own, but sometimes I pair it with simple sides like steamed jasmine rice or lightly sautéed greens, like bok choy or kale, to keep it fresh and wholesome. Crispy spring rolls are a fun treat alongside when I want something crunchy.

Creative Ways to Present

For dinner parties, I like serving the soup in individual small bowls with mini bundles of fresh herbs and lime wedges arranged next to them so guests can customize their bowls. It feels interactive and festive without much fuss.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to 3 days. Since the rice noodles soak up the broth over time, the soup thickens—which I actually enjoy, but when reheating, I add a little more chicken broth or water to loosen it back up.

Freezing

I freeze the soup without the rice noodles because noodles get mushy after freezing. When I want to enjoy it later, I thaw the soup base, reheat it, and cook fresh noodles separately to combine just before serving. This keeps texture and flavor spot on.

Reheating

I reheat gently on the stovetop over low-medium heat, stirring occasionally. If it gets too thick, I add chicken broth or water a little at a time. Fresh herbs and lime juice always go in last right before serving to keep flavors bright.

FAQs

Can I make this Thai Chicken Curry Soup Recipe vegetarian or vegan?

Absolutely! To keep this soup plant-based, swap the shredded chicken for tofu or chickpeas and use vegetable broth instead of chicken broth. Make sure your red curry paste is also vegan-friendly—some contain shrimp paste, so check the label or opt for homemade.
How spicy is this Thai Chicken Curry Soup Recipe?

It usually has a mild to medium heat level depending on the curry paste you choose. I recommend starting with less and adjusting to taste, especially if you’re sensitive to spice or if your curry paste tends to be hotter than others.
What type of rice noodles should I use?

I prefer thicker rice noodles around 3 mm, which hold up well in soup and have a pleasant chewiness. Avoid very thin “angel hair” type noodles in this recipe because they can get overly soft and mushy quickly.
Can I prep this recipe ahead of time?

Sure! You can prep your aromatics, shred chicken, and chop herbs in advance. The soup itself cooks quickly, so I like to start with the sauteing and add prepped items as I go, which saves time without sacrificing freshness.
How do I prevent the noodles from getting mushy?

Don’t overcook the noodles in the soup—add them when the broth just starts boiling and keep an eye on their texture. If you’re saving leftovers, consider cooking noodles separately to mix in when serving, or add extra broth when reheating to loosen the thickened soup.

Final Thoughts

This Thai Chicken Curry Soup Recipe is honestly one of my favorite quick meals to make when I want something that tastes like I spent hours in the kitchen—but without the hassle. It’s warm, comforting, and vibrant all at once. I hope you’ll give it a try and make it your own, just like I have. There’s something special about sharing a bowl of soup that feels both adventurous and familiar, and this one does exactly that.