What are common mistakes when making Thai curry soup?

Using too much curry paste can overpower the dish. Also, avoid boiling the coconut milk too hard—it can separate.

How long does Thai soup last in the fridge?

It keeps well for about 3 to 4 days in the refrigerator if stored in a sealed container.

What are some common chicken curry soup mistakes?

Overcooking the noodles or chicken can make the texture rubbery. Add them toward the end for the best results.

What makes Thai soup taste so unique?

It’s all about balance—spice from curry, creaminess from coconut milk, and brightness from lime and herbs.

Thai Chicken Curry Soup | Creamy & Delicious Comfort Bowl

Name: Thai Chicken Curry Soup (Easy, Creamy & Flavor-Packed)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1/2 medium onion, finely chopped; 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; Juice of 1 lime; 3.5 ounces uncooked rice noodles; 1 (13.5 ounce) can full-fat coconut milk; 2 cups shredded cooked chicken (e.g., rotisserie); Generous handful of fresh basil, torn; Handful of fresh cilantro, chopped; Chopped scallions, to taste; Salt and pepper, to taste; Lime wedges for serving (optional)

Description

Creamy, comforting, and lightly spiced, this Thai chicken curry soup combines coconut milk, red curry paste, and tender chicken for a quick 20-minute meal bursting with flavor.

Ingredients

Scale

1 tablespoon olive oil

1/2 medium onion, finely chopped

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

Juice of 1 lime

3.5 ounces uncooked rice noodles

1 (13.5 ounce) can full-fat coconut milk

2 cups shredded cooked chicken (e.g., rotisserie)

Generous handful of fresh basil, torn

Handful of fresh cilantro, chopped

Chopped scallions, to taste

Salt and pepper, to taste

Lime wedges for serving (optional)

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Instructions

1. Heat oil in a large pot over medium-high. Add chopped onion and sauté for 5 minutes, stirring occasionally.

2. Mix in ginger, garlic, and curry paste; cook until fragrant, about 30 seconds.

3. Add broth, water, and lime juice; bring to a gentle boil.

4. Stir in coconut milk and shredded chicken; reduce heat and simmer for 10 minutes.

5. Add basil, cilantro, and scallions before serving.

6. Adjust seasoning with salt and pepper.

7. Serve immediately with lime wedges if desired.

Notes

Use thicker rice noodles for better texture; exact weight can vary by brand.

Thai Kitchen red curry paste is mild but flavorful; adjust quantity if using a spicier brand.

Freeze ginger for easier grating and longer shelf life.

Prep herbs while the soup simmers to save time.

Noodles absorb broth over time, so add more broth when reheating.

Soup lasts 3–4 days in the fridge. Freezing may change noodle texture.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 412
Sugar: 4g
Sodium: 1012mg
Fat: 22g
Saturated Fat: 17g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 26g
Cholesterol: 64mg