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Creamy Thai chicken curry soup featuring a rich broth made by blooming red curry paste in coconut cream.

Thai Chicken Curry Soup

Rebecca Blumer
A velvety, vibrant Thai chicken curry soup made by blooming red curry paste in coconut milk for a restaurant-quality finish in just 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4 bowls
Calories 415 kcal

Equipment

  • Large Pot

Ingredients
 

  • 1 tablespoon olive oil
  • 0.5 medium onion chopped finely
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic minced
  • 4 heaping tablespoons Thai red curry paste
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 1 Juice of 1 lime
  • 3.5 ounces uncooked rice noodles
  • 1 13.5 ounce can full fat coconut milk
  • 2 cups shredded cooked chicken
  • 1 Generous handful fresh basil torn
  • 1 Handful fresh cilantro chopped
  • To taste Chopped scallions
  • To taste Salt & pepper

Instructions
 

Build the aromatic base

  • Warm a large pot over medium-high heat, then add the olive oil and the finely chopped onion. Cook for 5 minutes, stirring occasionally, until the onion turns soft and glossy.
  • Add the grated ginger, minced garlic, and Thai red curry paste. Stir constantly for about 30 seconds until the paste darkens slightly and becomes intensely fragrant.

Create the broth and cook the noodles

  • Pour in the chicken or vegetable broth and the water, then add the lime juice. Drop in the rice noodles and stir well to ensure they separate and do not clump together.
  • Increase the heat to high and bring the pot to a boil, allowing the noodles to loosen in the broth.

Enrich, simmer, and finish fresh

  • Stir in the full-fat coconut milk and the shredded cooked chicken, then lower the heat to medium-low. Let the soup simmer gently for 10 minutes until the noodles are tender and the broth is unified.
  • Turn off the heat and stir in the torn basil, chopped cilantro, and scallions. Season with salt and pepper to taste and serve immediately.

Notes

Storage Tip: If you are not eating the entire pot at once, store the cooked rice noodles in a separate container so they do not absorb all the broth and turn mushy.
Kitchen Hack: Freeze your fresh ginger before grating. This makes it much easier to grate and ensures the fibers melt into the soup rather than remaining as chewy bits.
Flavor Balance: If the soup tastes slightly flat, add a tiny pinch of salt or an extra squeeze of lime. This cuts through the richness of the coconut milk and brightens the curry notes.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 415kcalCarbohydrates: 34gProtein: 24gFat: 21gSaturated Fat: 15gCholesterol: 58mgSodium: 1080mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 12IUVitamin C: 18mgCalcium: 55mgIron: 3.5mg
Keyword coconut curry soup, red curry chicken, thai chicken curry soup
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