If you’re searching for creamy soup recipes that are fast, flavorful, and family-approved, this Thai Chicken Curry Soup is a winner. It combines coconut milk, shredded chicken, rice noodles, and a fragrant red curry base for a meal that tastes restaurant-quality — yet comes together in just 20 minutes. Whether it’s a busy weeknight or a cozy winter evening, this is the kind of hearty soup that warms you from the inside out.
❤️ Why You’ll Love This Thai Chicken Curry Soup
- Ready in 20 minutes: Minimal prep, big flavor.
- Creamy yet light: Coconut milk gives it a silky texture without heavy cream.
- Customizable: Add extra veggies or adjust the spice to your taste.
- Comfort in a bowl: Perfect for cold days or when you’re craving something soothing and aromatic.
- Family-friendly: Not too spicy, with a balance of creamy and tangy flavors everyone enjoys.
🥕 Ingredients You’ll Need
- 1 tablespoon olive oil
- ½ medium onion, finely chopped
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 4 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces rice noodles
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups shredded cooked chicken (rotisserie recommended)
- Fresh basil (torn), cilantro (chopped), scallions (to taste)
- Salt & pepper
- Lime wedges (optional, for serving)
🍜 How to Make Thai Chicken Curry Soup (Step-by-Step)
Step 1: Sauté the Aromatics
In a large pot over medium-high heat, warm olive oil and sauté onion for about 5 minutes until translucent. Add ginger, garlic, and curry paste, stirring for 30 seconds until fragrant.
Step 2: Build the Broth
Pour in chicken broth, water, and lime juice. Add rice noodles and bring to a gentle boil over high heat.
Step 3: Simmer and Enrich
Stir in coconut milk and shredded chicken. Lower the heat to medium-low and let everything simmer for about 10 minutes, allowing the noodles to soften and flavors to meld.
Step 4: Finish with Fresh Herbs
Stir in basil, cilantro, and scallions. Taste and adjust with salt and pepper as needed.
Step 5: Serve and Enjoy
Ladle into bowls and serve immediately, with lime wedges on the side. If reheating leftovers, add extra broth — the noodles absorb liquid as they sit.
🌿 Tips & Variations
- Adjust the spice: Start with less curry paste if your brand is spicy; you can always add more.
- Vegetarian version: Swap chicken for tofu or chickpeas and use vegetable broth.
- Extra veggies: Add mushrooms, spinach, or bell peppers for more nutrition.
- Lighter option: Use light coconut milk to reduce fat content.
- Meal prep tip: Store noodles separately if you plan to enjoy leftovers — this keeps them from soaking up too much broth.
🍲 Serving Ideas & Storage
Serve this soup with warm naan bread, jasmine rice, or a simple cucumber salad for balance. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding extra broth or water to loosen the soup’s texture.
🔢 Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 420 | 26g | 38g | 18g | 3g | 890mg |
💬 Final Thoughts
This Creamy Thai Chicken Curry Soup is everything you want in a comforting meal — creamy, fragrant, and fast. It’s proof that easy soup recipes can still deliver layers of authentic flavor without spending hours in the kitchen. Keep this one in your weeknight rotation, especially during chilly months — it’s a warm hug in a bowl.