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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!

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 taste 
  • Lime wedges for serving 

Instructions

  1. Add the olive oil and onion to a large pot over medium-high heat. Sauté 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. 
  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. 
  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). 

Recipe Notes