20-Minute Thai Chicken Curry Soup

This 20-Minute Thai Chicken Curry Soup is a quick, flavorful, and comforting dish that brings the vibrant tastes of Thai cuisine to your table in no time. Combining tender chicken, aromatic herbs, and a creamy coconut broth, it’s perfect for busy weeknights or when you’re craving something spicy and satisfying.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 20 minutes, making it ideal for busy evenings.
• Flavorful: Infused with Thai-inspired ingredients like red curry paste, ginger, and lime juice.
• Customizable: Adjust the spice level and ingredients to suit your taste preferences.
• Comforting: The creamy coconut milk base offers a rich and soothing texture.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups chicken broth
• 1 cup water
• Juice of 1 lime
• 8 ounces rice noodles
• 1 (13.5-ounce) can full-fat coconut milk
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• 2 green onions, sliced
• Salt and pepper, to taste
• Lime wedges, for serving

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

Directions

1. Sauté Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Incorporate Curry Paste: Add the red curry paste to the pot, stirring to combine with the aromatics. Cook for another minute to release its flavors.
4. Add Broth and Water: Pour in the chicken broth and water, stirring to mix. Bring the mixture to a gentle boil.
5. Add Lime Juice and Noodles: Stir in the lime juice and rice noodles. Cook according to the noodle package instructions, usually about 4-5 minutes, until the noodles are al dente.
6. Add Coconut Milk and Chicken: Reduce the heat to low and stir in the coconut milk and shredded chicken. Allow the soup to simmer for an additional 2-3 minutes, ensuring the chicken is heated through.
7. Season and Garnish: Taste and adjust seasoning with salt and pepper as needed. Remove from heat and stir in the chopped cilantro, basil, and green onions.
8. Serve: Ladle the soup into bowls and serve immediately with lime wedges on the side.

Servings and Timing

• Servings: This recipe yields 4 servings.
• Preparation Time: Approximately 10 minutes.
• Cooking Time: Approximately 10 minutes.
• Total Time: Approximately 20 minutes.

Variations

• Spice Level: Adjust the spiciness by using a milder or spicier red curry paste, or by adding chopped Thai chilies.
• Vegetables: Add vegetables like bell peppers, mushrooms, or spinach for added nutrition and flavor.
• Protein: Substitute chicken with shrimp, tofu, or a combination of both.
• Noodles: Use other types of noodles such as rice vermicelli or egg noodles.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop over medium heat until warmed through. Add a splash of water or broth if the soup has thickened.
• Freezing: Not recommended, as the coconut milk may separate upon thawing.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, but the soup will be less creamy. Full-fat coconut milk provides a richer texture and flavor.

Is this soup spicy?

The soup is mildly spicy. To increase the heat, add more red curry paste or fresh chilies.

Can I make this soup vegetarian?

Yes, substitute the chicken with tofu and use vegetable broth instead of chicken broth.

How can I make this soup gluten-free?

Ensure the rice noodles are gluten-free, as some brands may contain gluten.

Can I prepare this soup ahead of time?

Yes, you can prepare the soup up to the point of adding the coconut milk and chicken. When ready to serve, reheat the soup, then add the coconut milk and chicken, and simmer until heated through.

What can I serve with this soup?

Serve with lime wedges, fresh herbs, and a side of crusty bread or a light salad.

Can I use rotisserie chicken?

Yes, rotisserie chicken is a convenient option and adds extra flavor to the soup.

How do I prevent the noodles from becoming mushy?

Add the noodles to the soup just before serving

20-Minute Thai Chicken Curry Soup

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Soup, Main Course
• Method: Stovetop
• Cuisine: Thai, Asian
• Diet: Gluten Free

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Description

This 20-Minute Thai Chicken Curry Soup is a quick and flavorful dish featuring tender shredded chicken, fragrant Thai red curry paste, creamy coconut milk, and fresh herbs. Perfect for busy weeknights, this comforting soup is easy to customize and delivers bold, authentic flavors in just 20 minutes!

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Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 4 cups chicken broth
• 1 cup water
• Juice of 1 lime
• 8 oz rice noodles
• 1 (13.5-oz) can full-fat coconut milk
• 2 cups cooked chicken, shredded (rotisserie works well)
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh basil, chopped
• 2 green onions, sliced
• Salt & pepper, to taste
• Lime wedges, for serving

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Instructions

1️⃣ Sauté Aromatics:

• Heat olive oil in a large soup pot over medium heat.
• Add onion and sauté until translucent (3-4 minutes).

2️⃣ Add Garlic, Ginger & Curry Paste:

• Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
• Add red curry paste and cook for another minute to release its flavors.

3️⃣ Add Broth & Water:

• Pour in chicken broth and water, stirring to combine.
• Bring to a gentle boil.

4️⃣ Cook Noodles & Add Lime Juice:

• Stir in lime juice and rice noodles.
• Cook for 4-5 minutes (or according to package instructions) until noodles are tender.

5️⃣ Add Coconut Milk & Chicken:

• Reduce heat to low and stir in coconut milk and shredded chicken.
• Simmer for 2-3 minutes until chicken is heated through.

6️⃣ Season & Garnish:

• Taste and adjust salt & pepper as needed.
• Stir in cilantro, basil, and green onions.

7️⃣ Serve:

• Ladle into bowls and serve immediately with lime wedges.

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Notes

• Spicy Kick: Add Thai chilies or extra red curry paste for more heat.
• Vegetable Additions: Bell peppers, mushrooms, or baby spinach work well.
• Protein Variations: Swap chicken for shrimp, tofu, or chickpeas.
• Noodle Options: Substitute rice noodles with vermicelli, egg noodles, or zucchini noodles for a low-carb option.