Can I make this soup vegetarian?

Absolutely. Skip the chicken and use vegetable broth. Add mushrooms or tofu for extra heartiness.

How spicy is Thai Chicken Curry Soup?

Mild to medium, depending on your curry paste. You can always add more for heat lovers.

What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days. Add extra broth when reheating.

You can, but I recommend freezing without the noodles. Add fresh noodles when reheating for the best texture.

Can I use a different protein?

Yes! Shrimp, turkey, or even leftover roasted chicken all work well

Thai Chicken Curry Soup: 7 Cozy, Irresistible Bowls

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)

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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

Rice noodles absorb broth quickly; add extra broth when reheating leftovers.

Taste your curry paste first—some brands are spicier than others.

For extra heat, add sliced red chili or chili oil before serving.

This soup is best enjoyed fresh but keeps well for meal prep with added broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 26 g
Saturated Fat: 18 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 65 mg