This Thai Chicken Curry Soup is one of those warm, cozy meals that just hits right. It’s creamy, full of flavor, and comes together in under 30 minutes. Perfect for when you want something comforting but don’t want to spend all night cooking. It’s also a great way to use up leftover rotisserie chicken or frozen veggies hanging around in the back of your freezer. This recipe is flexible, forgiving, and straight-up delicious.
Why I Love This Recipe
This recipe came out of a chilly night when I had leftover chicken, half a can of coconut milk, and a craving for something cozy. I threw a few ingredients into a pot, and it turned into one of my favorite quick soups.
- The flavors are bold but balanced — a little spicy, a little creamy, and full of depth
- Everything cooks in one pot — no mess
- It uses pantry staples like curry paste and coconut milk
- Super flexible — you can change the protein or throw in any veggies you have
What You’ll Need
1 tablespoon olive oil
1 small onion, diced
1 tablespoon fresh ginger, grated
3 garlic cloves, minced
3 tablespoons Thai red curry paste
4 cups chicken broth
1 (13.5 oz) can full-fat coconut milk
2 cups cooked chicken, shredded
1 red bell pepper, thinly sliced
1 cup matchstick carrots
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon lime juice
4 oz rice noodles (about 2 cups cooked)
Fresh cilantro for garnish
Extra lime wedges for serving
Pro Tips
Don’t boil the coconut milk too hard — gentle simmering keeps it creamy and smooth
Use rotisserie chicken to save time and boost flavor
Slice veggies thin so they cook quickly and evenly
Add noodles at the end to keep them from overcooking and getting mushy
Want it spicier? Add a chopped Thai chili or a dash of sriracha
Tools You’ll Need
Large soup pot or Dutch oven
Cutting board and knife
Wooden spoon
Measuring spoons and cups
Ladle
Microplane (for grating ginger)
Small bowls for prep
Substitutions and Variations
Protein: Swap chicken for tofu, shrimp, or thinly sliced beef
Veggies: Try baby spinach, mushrooms, zucchini, or frozen peas
Noodles: Sub with ramen noodles, soba, or skip them for a lighter soup
No fish sauce? Use soy sauce instead
Make it vegan: Use tofu and veggie broth instead of chicken
Make Ahead Tips
You can make the whole soup (except noodles) 2 days ahead. Just reheat and add cooked noodles right before serving
Or cook the broth and veggies, then stir in fresh chicken and noodles when ready to eat for freshest texture
Recipe + Instructions
Serves: 4
Total Time: 25–30 minutes
Step 1: Sauté aromatics
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion, 1 tablespoon grated ginger, and 3 minced garlic cloves. Cook for 3–4 minutes until soft and fragrant.
Step 2: Add red curry paste
Stir in 3 tablespoons Thai red curry paste. Cook for 1 minute, stirring constantly, until fragrant.
Step 3: Add broth and coconut milk
Pour in 4 cups chicken broth and 1 (13.5 oz) can coconut milk. Stir well to combine, scraping up any bits from the bottom. Bring to a gentle simmer.
Step 4: Add chicken and veggies
Stir in 2 cups shredded cooked chicken, 1 thinly sliced red bell pepper, and 1 cup matchstick carrots. Let simmer for 5–7 minutes until vegetables are tender.
Step 5: Season the soup
Add 1 tablespoon fish sauce, 1 tablespoon brown sugar, and 1 tablespoon lime juice. Stir well and taste — adjust if needed.
Step 6: Add noodles
Add 4 oz rice noodles (cooked according to package). Stir and let them warm through in the soup for 2–3 minutes.
Step 7: Serve and garnish
Ladle into bowls. Top with fresh cilantro and serve with lime wedges.
Leftovers and Storage
Store in the fridge for up to 3 days. Keep noodles separate if possible to avoid sogginess
Reheat gently on the stove or in the microwave. Add a splash of broth if it thickens too much
Not freezer-friendly (noodles and coconut milk can get weird when thawed)
Why This Recipe Works (Quick Science)
The fat in coconut milk binds with the spice in the curry paste to make a smooth, creamy base
Acid from lime juice balances out the richness and saltiness
Rice noodles absorb flavor quickly but don’t overpower the broth
Common Mistakes
Boiling too hard: Can break the coconut milk and make it look grainy. Keep it to a simmer
Overcooking the noodles: They go in last
Adding too much curry paste: It’s concentrated. Start with 3 tablespoons and adjust next time
Not tasting as you go: Lime, sugar, and fish sauce balance each other — taste and tweak
What to Serve With
Steamed jasmine rice or sticky rice on the side
Thai cucumber salad for something cool and crunchy
Spring rolls or potstickers
Thai iced tea or sparkling water with lime
FAQ
Can I make this soup ahead?
Yes! Make the broth and veggies ahead, then add noodles and fresh herbs right before serving
Can I use green curry paste instead?
Yep! It’ll have a different flavor — more herbal, a little less sweet
What if I don’t have fish sauce?
Use soy sauce or even a little extra salt
Can I freeze it?
Not recommended — coconut milk and noodles don’t freeze well
How spicy is it?
Mild to medium. You can adjust the heat by adding more curry paste or extra chili if you like it hot
Macros (Per Serving, Approximate)
Calories: 420
Protein: 25g
Carbs: 32g
Fat: 22g
Fiber: 4g
Sugar: 8g
Hope you love this Thai Chicken Curry Soup as much as I do! If you give it a try, drop a comment below and let me know how it turned out or if you switched anything up!
