Salt & Lavender

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20 Minute Thai Chicken Curry Soup

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

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

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.

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

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 sautΓ©ing).

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

I wish I had a bowl of this right now.

Writing up recipes days after I’ve made them is hard sometimes. πŸ˜›

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

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!
4.86 from 7 votes
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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!

Course Soup
Cuisine Thai
Keyword Thai chicken curry soup, Thai chicken soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Author Salt & Lavender

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 tasteΒ 
  • Lime wedges for servingΒ 

Instructions

  1. Add the olive oil and onion to a large pot over medium-high heat. SautΓ© for 5 minutes, stirring occasionally.
  2. Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
  3. Add the vegetable broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
  4. Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.Β 
  5. 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.
  6. Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.Β 
  7. 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).Β 

Recipe 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.

Β 

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

Try more of my tasty recipes:

Quick and Easy Turkey Noodle Soup
Crockpot Chipotle Chicken Soup
Creamy Spinach Tortellini Soup with Chicken

Reader Interactions

Comments

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

    • 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

  14. 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

  15. 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

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