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    Home » Recipes

    20 Minute Thai Chicken Curry Soup

    Published: Jan 15, 2018 / Updated: Apr 12, 2019 / 90 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    This Thai chicken curry soup is quick, easy, comforting, and full of fabulous flavor. A great way to use up leftover or rotisserie chicken!

    Thai chicken curry soup in a bowl with chopsticks and a lime wedge

    Rotisserie chicken is one of my favorite things to use to make fast, healthy(ish) meals during the week. This leftover chicken soup is one of those meals.

    20 minutes for a soup like this? Heck yeah. It's been a while since I've made a Thai-inspired soup, so I figured it was time for another one.

    This Thai chicken soup has plenty of complex flavors without being complicated to prepare. Thai red curry paste is an easy, ready-made flavor punch. I always keep some in my fridge.

    I always keep fresh ginger in my freezer so I have some on-hand as well. Thanks for teaching me that trick, Meghan! I also find I waste way less ginger that way. Ever buy it for a recipe then find the rest of it rotting in the depths of your fridge a few months later?

    Yeah. Another benefit of keeping fresh ginger in your freezer is that it's extra easy to grate as well. Try it.

    close-up of easy Thai chicken curry soup in a bowl

    My easy Thai coconut curry soup has the perfect balance between spices and freshness. It's not particularly spicy, but ginger and garlic and the lemongrass in the Thai curry paste do provide a bit of heat.

    The lime juice, cilantro, and basil counter the heat and make that coconut broth even more delicious.

    Pro tip: In order to make this in 20 minutes, I do a bunch of the prep work while the soup is already cooking (like when the onion is sautéing).

    Thai chicken curry in a bowl with chopsticks on top

    I wish I had a bowl of this right now.

    Writing up recipes days after I've made them is hard sometimes. 😛

    If you like the look of this soup, you may also like my Thai lemongrass coconut soup, my Thai shrimp curry, or my Thai sweet potato coconut red curry.

    close-up of easy Thai chicken curry soup in a bowl

    Hope you try this delicious Thai coconut curry chicken soup recipe!

    Let me know in the comments below if you have.

    Do you enjoy Thai flavors as much as I do?

    This Thai chicken curry soup is quick, easy, comforting, and full of fabulous flavor. A great way to use up leftover or rotisserie chicken!

    20 Minute Thai Chicken Curry Soup

    This Thai chicken curry soup is quick, easy, comforting, and full of fabulous flavor. A great way to use up leftover or rotisserie chicken!
    4.81 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Soup
    Cuisine Thai
    Servings 6
    Prevent your screen from going dark

    Ingredients
     

    • 1 tablespoon olive oil
    • 1/2 medium onion chopped finely
    • 1 teaspoon freshly grated ginger
    • 3 cloves garlic minced
    • 4 heaping tablespoons Thai red curry paste
    • 4 cups vegetable or chicken broth (or stock)
    • 2 cups water
    • Juice of 1 lime
    • 3.5 ounces rice noodles (see note)
    • 1 (13.5 ounce) can coconut milk (I used full-fat)
    • 2 cups cooked chicken (I used rotisserie)
    • Generous handful fresh basil torn
    • Handful fresh cilantro chopped
    • Scallions chopped, to taste
    • Salt & pepper to taste 
    • Lime wedges for serving 

    Instructions
     

    • Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
    • Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
    • Add the vegetable broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
    • Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes. 
    • Test to ensure the noodles are ready (it may vary depending on brand, but most rice noodles will be cooked by now). I recommend the Thai Kitchen brand.
    • Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed. 
    • Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more veg broth if you need to add more liquid (e.g. the next day). 

    Notes

    • I used half a package of Thai Kitchen stir fry rice noodles (not the super thin ones) for this soup. You could add the whole package, but keep in mind it'll soak up the soup broth faster, so you may need to add more broth, especially if you reheat it.
    • I used Thai Kitchen red curry paste.
    • I always keep fresh ginger in a sealed container in my freezer. It makes it much easier to grate that way, and I am never without ginger. I used my handy Microplane grater/zester to easily grate it.
     
    Keyword Thai chicken curry soup, Thai chicken soup
    Author Natasha Bull
    « Shrimp and Citrus Salad
    Chickpea Salad Sandwich Recipe »

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    1. Michelle says

      August 6, 2021 at 6:45 PM

      5 stars
      Easy to make and delicious. Would like a little more spice so next round I’ll add some japenos

      Reply
      • Natasha says

        August 6, 2021 at 8:47 PM

        I'm glad you enjoyed it!! Yes, you can definitely up the heat a bit next time. 🙂 Thanks for taking the time to write a review!

        Reply
    2. Kim O says

      July 3, 2021 at 5:24 PM

      5 stars
      I tried this dish tonight for my family. It was simple to make with such a variety of flavors. I doubled the recipe because I know my two teens love soups, especially Asian inspired soups. They both loved it, especially the broth. I always keep a rotisserie chicken in the freezer that I’ve deboned, so I used that for the soup. Thank you for helping me cook a unique dish for my family.

      Since I made so much, I’m going to attempt to freeze the leftovers and see how it does when I thaw and reheat it.

      Reply
      • Natasha says

        July 4, 2021 at 9:46 AM

        I'm so happy everyone enjoyed it! 🙂

        Reply
    3. Marie-Helene says

      May 1, 2021 at 4:34 PM

      5 stars
      6 servings you say???
      tss tss, jealously I keep it to myself.
      I find the chicken broth is tastier (for me); I also add a touch of cayenne pepper.
      this recipe is a keeper and a no failure to impress guests (that is... I will ever share it;)

      Reply
      • Natasha says

        May 1, 2021 at 6:39 PM

        Haha I love that. So happy you like this soup! 🙂

        Reply
    4. Barbara says

      April 21, 2021 at 4:31 PM

      5 stars
      Best soup ever!!!! Thank you! Will be making this very often.

      Reply
      • Natasha says

        April 21, 2021 at 6:17 PM

        I'm so glad to hear that!! Thank you!!

        Reply
    5. Patricia Dilts says

      April 20, 2021 at 10:06 PM

      I'm growing fresh Thai basil. Can I use that?

      Reply
      • Natasha says

        April 21, 2021 at 7:46 AM

        Absolutely!

        Reply
    6. Sandy says

      April 6, 2021 at 7:31 PM

      My roommate made this and 10 minutes into the preparation the whole house smelled like a Thai restaurant 😃 (that’s a good thing!). We had it with Nann and a small watermelon salad and I can’t tell you how delicious this soup is❤️❤️❤️.
      This will be a regular for me!
      Thank you🙏🏻

      Reply
      • Natasha says

        April 7, 2021 at 8:26 AM

        That's wonderful! 🙂 So happy it was a hit, Sandy!

        Reply
    7. Victoria says

      February 2, 2021 at 6:18 PM

      3 stars
      It was good but I would rather pair it with rice instead of noodles if I made it again.

      Reply
      • Natasha says

        February 3, 2021 at 9:37 AM

        Sure, you can definitely do that.

        Reply
    8. Meriliis says

      December 3, 2020 at 8:16 AM

      5 stars
      Thank you for the recipe! So easy to make but sooo much flavors, will definitely make some more soon 😋

      Reply
      • Natasha says

        December 3, 2020 at 9:53 AM

        You're welcome! 😀

        Reply
    9. Amanda Schoemer says

      August 19, 2020 at 9:10 AM

      The rice noodles in my turned out very mushy is there a different noodle I could use or rice maybe?

      Reply
      • Natasha says

        August 19, 2020 at 9:17 AM

        Hi Amanda! You could try adding cooked rice or a different kind of noodle/pasta, yes. I haven't tested it with anything else, though. Did you use the kind of rice noodles I suggested or that very thin vermicelli? I am wondering if maybe that's the issue. Vermicelli cooks practically instantly, so I would not use that kind for this particular recipe.

        Reply
    10. Amanda Schoemer says

      August 2, 2020 at 10:19 AM

      Can you use light coconut milk?

      Reply
      • Natasha says

        August 2, 2020 at 12:20 PM

        Hi! I think that should be fine. The broth will be a bit lighter/less rich.

        Reply
    11. Molly says

      July 24, 2020 at 6:04 AM

      Yummy and easy! Definitely add fish sauce as well!

      Reply
      • Natasha says

        July 24, 2020 at 8:33 AM

        Absolutely! So glad you liked it!

        Reply
    12. Melissa Borowy says

      July 2, 2020 at 6:44 PM

      5 stars
      Delicious! We didn’t have chicken so we just had it with some cabbage. Added some fish sauce for some extra flavor. It’s light and savory and I love it!

      Reply
      • Natasha says

        July 3, 2020 at 4:59 PM

        I'm so glad you were able to improvise! I love fish sauce... great addition!

        Reply
    13. Julie says

      June 11, 2020 at 11:11 AM

      I only have red curry powder....will that work?

      Reply
      • Natasha says

        June 11, 2020 at 11:26 AM

        I've never cooked with it, so I don't have any suggestions on how much to use, but you could give it a try... especially if you've used it successfully in other Thai-inspired recipes. Let me know if you try!

        Reply
    14. Kitty says

      February 16, 2020 at 6:26 PM

      5 stars
      Absolutely delicious! I can't wait for leftovers!

      Reply
      • Natasha says

        February 16, 2020 at 9:11 PM

        Wonderful! XO

        Reply
    15. Lindsey says

      January 14, 2020 at 7:49 PM

      5 stars
      This was so delicious! Thank you 😊 It is a new favorite.

      Reply
      • Natasha says

        January 14, 2020 at 7:55 PM

        So glad you enjoyed it!! 🙂

        Reply
    16. Penny Lane says

      December 8, 2019 at 6:11 PM

      4 stars
      I loved this!!! I added thinly sliced white potatoes and some green beans cut on the diagonal. I also had some lemon grass paste. I had no basil except for 3-4 leaves from a defunct basil plant (which I did add). And, I had no rice noodles so I served the soup in bowls over rice balls. Instead of the 4 Tbsp of Thai red chili paste I used about 3. It certainly needed the 4. We had toppings of cashews, scallion, cilantro, sriracha, and brown sugar. I wanted to thicken it a little bit but couldn't find my corn starch...it was still delicious. Thank you

      Reply
      • Natasha says

        December 8, 2019 at 6:35 PM

        So glad you enjoyed it!

        Reply
    17. Laurie says

      December 7, 2019 at 9:56 AM

      Delicious recipe. Quick and easy!! I used brown rice instead of noodles and It was perfect. I will definitely make this tasty treat again!!

      Reply
      • Natasha says

        December 7, 2019 at 11:53 AM

        Excellent! So glad you liked it!

        Reply
    18. Rachael says

      November 18, 2019 at 6:13 PM

      This recipe is amazing!! Thank you! It's so easy and packed with flavor. Love your recipes!

      Reply
      • Natasha says

        November 19, 2019 at 11:03 AM

        You're very welcome! Thanks, Rachael!

        Reply
    19. Maria Kleinman says

      October 28, 2019 at 9:20 AM

      This is another winner...best soup and so easy!! Will definitely be adding this into rotation and I can't wait to make it again. Considering adding green beans and bean sprouts next time.

      Reply
      • Natasha says

        October 28, 2019 at 4:51 PM

        I am so glad you liked it, Maria!

        Reply
    20. Sandi says

      June 10, 2019 at 4:19 PM

      5 stars
      Just had this for dinner. Delicious. May add mushrooms and shrimp next time. Fabulous as it is. Made some easy flat bread to go with it. Very nice. Thanks for sharing.

      Can this be frozen?

      Reply
      • Natasha says

        June 12, 2019 at 10:02 AM

        So glad you liked it! I think you could freeze it. I haven't tried personally, but I don't see why not. The noodles may re-heat a little soggy, but I think it's worth trying.

        Reply
    21. Terri says

      June 4, 2019 at 5:42 PM

      Tried for the first time. Family loved it. Should have made a double batch.

      Reply
      • Natasha says

        June 6, 2019 at 9:13 AM

        Great!! I am so pleased to hear that, Terri! 🙂

        Reply
    22. Jennifer Hoenig says

      May 7, 2019 at 8:54 AM

      This is a family favorite. I use yellow curry to cool it down for the kids. I also puree the onions and broth to make it smooth. We have also added peppers for variation. We make this a lot.

      Reply
      • Natasha says

        May 7, 2019 at 3:35 PM

        I am so pleased your family likes it, Jennifer! 🙂 Love the yellow curry idea.

        Reply
    23. Maggie says

      April 17, 2019 at 1:32 PM

      Can you freeze this soup?

      Reply
      • Natasha says

        April 17, 2019 at 1:37 PM

        Hi Maggie! I haven't tried, but I imagine it should be fine.

        Reply
        • Bobbi says

          September 22, 2019 at 4:17 PM

          I would freeze it before adding the noodles.
          Or if you cooked the noodles, freeze them separately.
          I tend to put the noodles in the bowl ( cooked separately) and add the broth to the bowl. Helps with portion control- haha right! That way if there is leftovers ( only when I make a huge amount) I don’t have to worry about the noodles freezing weirdly or thawing in a mush.
          Just an idea!

          Reply
    24. Karen Lord says

      April 1, 2019 at 12:44 PM

      5 stars
      I absolutely love soup of all kinds and I have made this about 4 times now, my hubby and I LOVE IT! I shared some with a neighbor the last time I made it and she loved it so much that she begged me for the recipe!
      Thanks so much for one of my new favorite and easy soup recipes!

      Reply
      • Natasha says

        April 2, 2019 at 2:03 PM

        That's wonderful, Karen! I am so happy that it hits the spot. Thanks for passing the recipe onto your neighbor!

        Reply
    25. Edward McCullough says

      February 25, 2019 at 8:13 PM

      Needs about a tablespoon of fish sauce and a half tablespoon of sugar to genuinely bring out a traditional bright flavor. There's a sweet element to Thai food this recipe is missing.

      Reply
      • Natasha says

        February 25, 2019 at 8:16 PM

        I love fish sauce so I second that recommendation! I left it out to make this recipe more accessible to the general public - some are put off by it.

        Reply
        • John says

          April 8, 2019 at 6:04 PM

          Fish Sauce does smell awful. However, once it is stirred in , the fish sauce will work wonders. Therefore, make the recipe and don't mention it.

          Reply
          • Natasha says

            April 9, 2019 at 8:33 AM

            Yup!

            Reply
    26. Edwina says

      February 7, 2019 at 3:28 PM

      5 stars
      I am so lazy in the kitchen and don't like cooking but this recipe was so easy and quick. It looked and tasted amazing and was a hit. I'll be making this again! Thanks!

      Reply
      • Natasha says

        February 9, 2019 at 8:28 PM

        So glad to hear it! ❤️

        Reply
    27. Elizabeth says

      November 11, 2018 at 5:17 AM

      5 stars
      I made this soup last night. It couldn't be any easier. Thought I had enough curry paste but was wrong. Still delicious and will add more paste to left-overs. Thank you for the recipe!

      Reply
      • Natasha says

        November 11, 2018 at 10:08 AM

        I’m so happy you liked it!

        Reply
        • Elizabeth says

          November 25, 2018 at 5:05 PM

          5 stars
          So I bought more curry paste and had left over turkey-----what a fabulous use of left over turkey. Thank you!!!

          Reply
          • Natasha says

            November 25, 2018 at 8:10 PM

            Excellent.. so happy to hear you liked it!

            Reply
    28. Lisa says

      October 7, 2018 at 1:37 PM

      5 stars
      Omg I made this 3 days ago & I’n still in love with it. I followed the recipe exactly, & it is really good. Ty so much for posting it!

      Reply
      • Natasha says

        October 7, 2018 at 6:57 PM

        Soo happy to hear that, Lisa!! 🙂

        Reply
    29. Colleen Crawford says

      August 2, 2018 at 5:59 AM

      4 stars
      It was very tasty, however next time I will use a little less water to concentrate the flavors more. I also added a few tsp of fish sauce, and some red peppers for color. My husband and I loved it. The prep was much longer than five minutes. Mincing garlic, chopping onion, cilantro, peeling ginger, grating ginger, squeezing limes, cooking chicken and boiling the noodles took a lot longer than five minutes. It wasn't a fast recipe by any means, but it tasted good.

      Reply
      • Natasha says

        August 2, 2018 at 9:20 AM

        Hi Colleen, I am glad you liked it! Your additions sound very tasty. Yeah, prep time can definitely vary from person to person. It's sometimes difficult to calculate. I try to consider that perhaps not everyone is as fast as me (since I cook a LOT haha), but I will explain how I came up with that figure if it helps. I spend a couple of minutes chopping the onion, and then I get on with the rest of the recipe, so I suppose some of the prep is done while the recipe is already cooking, so to me that isn't really separate prep time since you're doing multiple things at once. I use frozen ginger (like I mentioned in the recipe), so it takes me only about 30 seconds or so to grate it. I use a garlic press, so mincing the garlic only takes about a minute or so. My chicken was already cooked and portioned out (I used a rotisserie chicken).

        Reply
    30. Lilly says

      May 8, 2018 at 4:13 AM

      Just tried it! It's really good. I just think I messed up with the metrics (I live in Europe) and put too much curry paste... My whole body is on fire lol!

      Reply
      • Lilly says

        May 8, 2018 at 4:22 AM

        Yep definitely messed up, I put about 13 tablespoons....

        Reply
        • Natasha says

          May 8, 2018 at 8:28 AM

          Oh no! 13 tablespoons?! Yes, I can see why your body would feel like it's on fire!! 🙁

          Reply
        • Bobbi says

          September 22, 2019 at 4:21 PM

          Wow! 13 tbsp! Poor you!!

          Reply
    31. Vicki says

      April 24, 2018 at 5:56 PM

      5 stars
      Making it tonight. Added some vegetables to make it more colorful (red bell peppers, green beans). I'm low carb, so no regular noodles. Unsure if I will use shirataki or just eat as soup. Not in a zoodles mood. Smells fabulous!

      Reply
      • Natasha says

        April 24, 2018 at 6:49 PM

        Hope you like it, Vicki! 🙂

        Reply
    32. Terri says

      March 12, 2018 at 11:26 AM

      I made this today. So simple, very, very tasty! I used chicken stock and a rotisserie chicken. I added 4 dried Thai red peppers for heat. I'll make this again and again!!!

      Reply
      • Natasha says

        March 12, 2018 at 11:38 AM

        So glad to hear that, Terri! Thanks for leaving a comment. 🙂

        Reply
    33. kristine says

      March 7, 2018 at 8:19 PM

      Absolutly amazing flavor! I liked more noodles so after we ate all the noodles and still had broth leftover I added more noodles for the second day. Great recipe!!

      Reply
      • Natasha says

        March 7, 2018 at 8:23 PM

        So happy to hear it, Kristine! Thanks for letting me know. 🙂

        Reply
    34. Matt Kearns says

      February 11, 2018 at 5:15 PM

      5 stars
      Love this soup! Looks so fresh and tasty, I will have to try it out!

      Reply
      • Natasha says

        February 11, 2018 at 5:35 PM

        Thanks! Enjoy!

        Reply
    35. Karly says

      January 16, 2018 at 7:10 PM

      I almost can't believe how easy this is!! Looks too delicious to be true!

      Reply
      • Natasha says

        January 16, 2018 at 7:15 PM

        Aw thanks!! 🙂

        Reply
    36. Matt Robinson says

      January 16, 2018 at 10:34 AM

      So comforting, love this!

      Reply
      • Natasha says

        January 16, 2018 at 6:35 PM

        Thank you!

        Reply
    37. Gina @Running to the Kitchen says

      January 15, 2018 at 7:06 PM

      OMG, this looks like it's bursting with flavor! YUMMMM!

      Reply
      • Natasha says

        January 15, 2018 at 7:07 PM

        Thanks, Gina!!

        Reply
    38. Leigh Ann says

      January 15, 2018 at 5:59 PM

      I wish I had this for dinner!!

      Reply
      • Natasha says

        January 15, 2018 at 6:19 PM

        Thanks, friend!

        Reply
    39. Jennifer Farley says

      January 15, 2018 at 5:43 PM

      Love those flavors! Beautiful photos!

      Reply
      • Natasha says

        January 15, 2018 at 6:19 PM

        Thanks so much, Jennifer!

        Reply
    40. Natasha's Sister says

      January 15, 2018 at 2:50 PM

      5 stars
      This looks nice except without the chicken please.

      Reply
      • Natasha says

        January 15, 2018 at 2:58 PM

        No.

        Reply
    41. Mary Ann | The Beach House Kitchen says

      January 15, 2018 at 12:25 PM

      This does sound like it's packed with flavor. Great tip for the ginger. Thanks for sharing Natasha!

      Reply
      • Natasha says

        January 15, 2018 at 12:37 PM

        Thank you!! Yes, it's such a good tip!

        Reply
      • Jo says

        January 13, 2019 at 5:19 PM

        Can’t wait to make this, but I think it best to boil noodles in chicken broth and strain prior to putting them in the soup so they won’t absorb all the juice.

        Reply

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