Can I make Thai Chicken Curry Soup ahead of time?

Yes! This soup is great for meal prepping. You can make it in advance and store it in an airtight container in the fridge for up to 3-4 days. When reheating, simply add a bit more broth as the noodles will absorb some of the liquid over time.

How do I make Thai Chicken Curry Soup spicier?

If you prefer a spicier version of this soup, use a spicier red curry paste or add chopped Thai chilies or crushed red pepper flakes. You can also serve the soup with a drizzle of sriracha for an extra heat kick.

Can I use other types of noodles in this soup?

Yes, you can substitute rice noodles with other types of noodles such as soba noodles, egg noodles, or even zucchini noodles for a gluten-free alternative. Just make sure to adjust the cooking time based on the type of noodle you use.

Easy Thai Chicken Curry Soup

Name: Thai Chicken Curry Soup
Prep time: 10 min
Cook time: 10 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 recommended); Generous handful fresh basil, torn; Handful fresh cilantro, chopped; Chopped scallions, to taste; Salt & pepper, to taste; Lime wedges for serving (optional)

Description

This Thai Chicken Curry Soup is a flavorful and comforting dish made with coconut milk, red curry paste, and fresh herbs. Ready in 20 minutes, it’s perfect for busy weeknights and a great way to use leftover chicken.

Ingredients

Scale

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 recommended)
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions, to taste
Salt & pepper, to taste
Lime wedges for serving (optional)

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Instructions

In a large pot, heat the olive oil over medium-high heat. Add the chopped onions and sauté for about 5 minutes until softened.
Stir in the ginger, garlic, and red curry paste, and cook for about 30 seconds until fragrant.
Pour in the chicken broth, water, and lime juice. Bring to a gentle boil.
Add the rice noodles and cook according to the package instructions, about 3-4 minutes.
Stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and let the soup simmer for 10 minutes.
Stir in the basil, cilantro, and scallions. Season with salt and pepper to taste.
Serve immediately with lime wedges if desired.

Notes

If you like it spicier, use a spicier red curry paste or add chopped Thai chilies.
This soup can be stored in the fridge for 3-4 days. The noodles will absorb the broth over time, so add extra broth when reheating.
If you prefer a lighter version, use light coconut milk.
Feel free to substitute rice noodles with other types of noodles or even zucchini noodles for a low-carb option.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 18g
Cholesterol: 60mg