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–+ servings
Thai Curry Chicken Soup

Comforting Thai Curry Chicken Soup Ready in 30 Minutes

This Thai curry chicken soup is a quick and comforting dish filled with aromatic spices and creamy coconut milk, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and assists in sautéing aromatics.
  • 1 cup Chopped Onion Base flavor; softens and becomes translucent when cooked.
  • 1 tablespoon Ginger (minced) Provides warmth and a hint of spice; essential for Thai flavor.
  • 3 cloves Garlic (minced) Enhances aroma and taste; should be cooked until fragrant.
  • 2 tablespoons Thai Red Curry Paste Main flavoring agent; start with a small amount to gauge spice levels.
For the Liquid
  • 4 cups Chicken Broth Liquid base that infuses flavor; can substitute with vegetable broth.
  • 1 cup Water Used to adjust soup consistency; can vary based on preference.
  • 1 tablespoon Lime Juice Adds acidity and brightness; adjust to taste.
For the Noodles and Creaminess
  • 4 ounces Rice Noodles Provides substance; do not add too early to prevent mushiness.
  • 1 can Coconut Milk Adds creaminess and rich flavor; avoid boiling once added.
For Protein and Garnish
  • 2 cups Cooked Chicken Protein source; you can use leftover chicken or rotisserie.
  • 1 cup Fresh Basil Aromatic herb for finishing; retains flavor better when added just before serving.
  • 1 cup Fresh Cilantro Adds freshness and color; also for garnishing.
  • 1 cup Scallions Mild onion flavor; garnish for added crunch and color.
For Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
  2. Stir in 1 tablespoon of minced ginger and 3 cloves of minced garlic along with 2 tablespoons of Thai red curry paste. Cook for approximately 30 seconds, stirring constantly, until the mixture is fragrant.
  3. Pour in 4 cups of chicken broth, 1 cup of water, and the juice of 1 lime. Bring the mixture to a gentle boil, then add rice noodles and allow to simmer for about 5 minutes, or until the noodles are tender.
  4. Gently stir in 1 can of coconut milk and 2 cups of cooked chicken. Reduce heat to medium-low and let simmer for another 10 minutes.
  5. Mix in fresh basil, cilantro, and scallions, adjusting seasoning with salt and pepper to taste.
  6. Ladle the soup into bowls and garnish with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Store the soup in an airtight container for up to 4 days, keeping noodles separate for freshness. It can be frozen without noodles for up to 3 months.

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