Name: Thai Chicken Curry Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 tbsp olive oil; 1 small yellow onion, diced; 1 red bell pepper, sliced into thin strips; 3 cloves garlic, minced; 2 tbsp fresh ginger, grated; 1/4 cup red curry paste; 8 cups chicken broth; 1 (13.5 oz) can coconut milk; 2 large cooked chicken breasts, sliced or shredded; 5 oz rice noodles; 1/2 cup fresh cilantro, chopped; 1/2 cup fresh basil, chopped; 3 oz baby spinach; 1 lime, juiced

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Thai Chicken Curry Soup is a flavorful, warming dish perfect for cold days or when you’re craving something comforting with a spicy kick. This one-pot soup combines creamy coconut milk, bold Thai red curry, tender chicken, and slurpable rice noodles, all balanced with fresh herbs and zesty lime juice. It’s a nutritious, satisfying meal that’s as easy to make as it is to love.

Why You’ll Love This Recipe

This soup is a complete meal in one pot—protein, carbs, veggies, and flavor all packed together. The red curry paste brings just the right amount of heat, while coconut milk creates a silky, rich base. Fresh herbs like basil and cilantro brighten up each bite, and rice noodles make it hearty and satisfying. Whether you’re serving it for dinner or meal-prepping for the week, this dish is guaranteed to hit the spot.

Thai Chicken Curry Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 small yellow onion, diced
1 red bell pepper, sliced into thin strips
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
¼ cup red curry paste
8 cups chicken broth
1 (13.5 oz) can coconut milk
2 large cooked chicken breasts, sliced or shredded
5 oz rice noodles
½ cup fresh cilantro, chopped
½ cup fresh basil, chopped
3 oz baby spinach
1 lime, juiced

Directions

Heat a large Dutch oven or soup pot over medium-high heat. Add the olive oil.
Once hot, add diced onion and red bell pepper. Sauté for 3–4 minutes until beginning to soften.
Stir in the garlic and grated ginger. Cook for 1 minute until fragrant.
Add red curry paste and stir well for 1 more minute to release its flavor.
Pour in the chicken broth and coconut milk. Stir until the mixture is smooth and no clumps remain.
Add in the shredded or sliced cooked chicken and rice noodles. Bring the soup to a boil.
Once boiling, reduce heat to medium. Let simmer for 8–10 minutes, or until noodles are fully cooked.
Stir in chopped cilantro, basil, and baby spinach. Let the greens wilt.
Turn off the heat, then stir in the lime juice.
Let the soup rest for about 10 minutes before serving to allow the flavors to meld.
Serve hot with extra fresh herbs, if desired.

Servings and timing

Servings: 10
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Spicy Upgrade: Add Thai bird’s eye chilies or a dash of chili oil for extra heat.
Creamier Texture: Use full-fat coconut milk or add a splash of cream for richness.
Protein Swap: Substitute chicken with shrimp, tofu, or leftover turkey.
Noodle Alternatives: Use egg noodles, udon, or even zoodles for a low-carb version.
Add Veggies: Include mushrooms, snap peas, or carrots for more texture and nutrients.
Lemongrass Infusion: Add a stalk of bruised lemongrass while simmering for a citrusy kick.
Peanut Twist: Stir in a spoonful of peanut butter for a Thai peanut curry flavor.
Vegan Option: Use vegetable broth and replace chicken with tofu or chickpeas.
Tangy Boost: Add extra lime juice or a splash of rice vinegar for more acidity.
Broth Variation: Use half chicken broth and half vegetable broth for a lighter flavor.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if the soup thickens too much.

Freezing:
Freeze without the noodles to prevent them from getting mushy. Freeze the base soup in freezer-safe containers for up to 2 months. Add fresh noodles when reheating.

FAQs

Can I use uncooked chicken in this soup?

Yes, but you’ll need to add it earlier and simmer until the chicken is fully cooked before adding noodles and herbs.

What kind of red curry paste should I use?

Use Thai red curry paste found in the international aisle. Mae Ploy or Thai Kitchen are common options.

Is this soup spicy?

It has a medium level of spice. You can reduce the amount of curry paste or use a mild variety for less heat.

Can I use light coconut milk?

Yes, but the soup will be thinner and less rich in flavor.

How do I make this soup vegetarian?

Swap the chicken for tofu or chickpeas and use vegetable broth instead of chicken broth.

Can I cook the noodles separately?

Yes, especially if planning to store leftovers. This prevents the noodles from over-softening.

Does this soup freeze well?

Yes, but for best results, freeze the soup without noodles and add fresh ones when reheating.

Can I add fish sauce or soy sauce for flavor?

Absolutely. A splash of either can deepen the umami flavor of the broth.

What’s the best way to reheat this soup?

Reheat on the stovetop over medium heat, adding a little extra broth if needed.

Can I add curry powder instead of curry paste?

Curry powder won’t give the same flavor profile. Red curry paste is essential for authentic Thai flavor.

Conclusion

Thai Chicken Curry Soup is a vibrant, comforting, and nourishing meal that brings together bold Thai flavors in a cozy bowl. Whether you’re making it for a weeknight dinner or prepping it ahead for lunches, this one-pot soup is easy to make, satisfying to eat, and endlessly customizable. It’s sure to become a regular in your cold-weather meal rotation.

Jessica