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Finding a comforting dinner option during cold weather can feel like a real challenge. Between juggling work deadlines and family commitments, most of us don’t have time to stand over the stove for hours, stirring and monitoring a complex recipe that requires constant attention.
That’s why this curry chicken soup has become one of my favorite go-to meals: it’s warming and satisfying, takes minimal hands-on time to prepare, and uses simple ingredients you probably already have in your pantry. Plus, it’s the kind of meal that tastes even better the next day.
Why You’ll Love This Curry Chicken Soup
- Quick preparation – Ready in just 30 minutes, this soup is perfect for busy weeknights when you want something warm and satisfying without spending hours in the kitchen.
- Rich Thai flavors – The combination of red curry paste, coconut milk, fresh herbs, and lime creates a perfect balance of sweet, spicy, and tangy that’ll make your taste buds dance.
- Convenient ingredients – Using rotisserie chicken and store-bought curry paste means less prep work, while still delivering authentic Thai flavors.
- Customizable heat level – You can easily adjust the amount of curry paste to make it as mild or spicy as you prefer, making it perfect for the whole family.
- One-pot meal – Everything cooks in a single pot, which means minimal cleanup and maximum flavor as all the ingredients simmer together.
What Kind of Curry Paste Should I Use?
Thai red curry paste is the star of this soup, and while any brand from your local grocery store will work, there can be big differences in flavor and heat levels between them. Mae Ploy and Maesri tend to be spicier and more authentic, while Thai Kitchen brand (the one in the small glass jar) is milder and easier to find in most supermarkets. If you’re new to cooking with curry paste, start with about half the amount called for and add more to taste – you can always increase the heat, but you can’t take it away. For the best results, look for curry paste that lists chilies, lemongrass, and galangal in the first few ingredients, as these create that classic Thai curry flavor we’re after.
Options for Substitutions
This soup recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Thai red curry paste: You can use yellow or green curry paste instead. If you’re in a pinch, you can mix curry powder with a bit of tomato paste and sriracha, though the flavor profile will be different.
- Rice noodles: Regular wheat noodles, ramen noodles, or even rice will work here. You could also use zucchini noodles for a low-carb option, but add them at the very end to prevent overcooking.
- Full-fat coconut milk: While full-fat coconut milk gives the best creamy texture, light coconut milk can work too. I don’t recommend substituting with other plant-based milks as they won’t provide the same richness.
- Rotisserie chicken: Any cooked chicken works great – leftover grilled chicken, poached chicken, or even canned chicken in a pinch. For a vegetarian version, try firm tofu or chickpeas.
- Fresh basil: Thai basil is traditional but regular basil works fine. If you don’t have fresh, use 1 teaspoon dried basil, though it won’t have quite the same punch.
- Fresh ginger: If you don’t have fresh ginger, you can use ½ teaspoon ground ginger, though fresh really does give the best flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake when making curry chicken soup is rushing the initial step of sautéing the aromatics – take your time to properly cook the onions, ginger, and garlic until fragrant, as this builds the foundation of flavor for your entire soup. Adding the curry paste too late in the cooking process is another common error – it needs to be cooked with the aromatics for 2-3 minutes to wake up the spices and release their full potential. To prevent your coconut milk from curdling, avoid boiling the soup vigorously after it’s added; instead, maintain a gentle simmer and stir occasionally. For the best texture, don’t add the rice noodles too early – they only need 2-3 minutes to cook and will become mushy if left in the hot broth too long, so time this step carefully. A pro tip is to add the fresh herbs just before serving to maintain their bright flavor and color.
What to Serve With Curry Chicken Soup?
This Thai-inspired soup is pretty filling on its own, but there are some simple sides that make it even better! A basic cucumber salad with rice vinegar dressing helps balance out the rich coconut milk and spicy curry flavors. For something crispy, spring rolls (either fresh or fried) make excellent dipping companions – you can find good frozen ones at most grocery stores if you don’t want to make them from scratch. I also like to put out a plate of fresh garnishes like bean sprouts, extra lime wedges, and sliced chilies so everyone can customize their bowl to taste.
Storage Instructions
Keep Fresh: This curry chicken soup will stay good in the fridge for up to 4 days when kept in an airtight container. The noodles might absorb more liquid as it sits, so you might want to add a splash of broth when reheating. Pro tip: if you’re planning to have leftovers, consider storing the noodles separately to keep them from getting too soft!
Freeze: Want to make a big batch? This soup freezes really well without the noodles and fresh herbs. Just pour it into freezer-safe containers, leaving some room for expansion, and it’ll keep for up to 3 months. When you’re ready to eat, just cook fresh noodles and add new herbs after reheating.
Reheat: Warm up your soup gently on the stovetop over medium-low heat, stirring occasionally. If you’re using the microwave, heat in 1-minute intervals, stirring between each. Add fresh herbs and a squeeze of lime just before serving to bring back those bright flavors!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 6 |
| Equipment | 1 large pot |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 70-80 g
- Fat: 70-80 g
- Carbohydrates: 120-130 g
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon fresh grated ginger
- 3 cloves garlic, minced
- 4 heaping tablespoons thai red curry paste
- 4 cups chicken or vegetable stock
- 2 cups water
- Juice of one lime
- 3.5 oz / 100 grams uncooked rice noodles
- 1 can full-fat coconut milk (13.5 ounces)
- 2 cups shredded cooked chicken (such as rotisserie)
- Generous handful of fresh torn basil
- Handful of chopped fresh cilantro
- Chopped green onions to taste
- Salt and pepper as desired
- Optional lime wedges for serving
Step 1: Sauté the Aromatics
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
Begin by adding olive oil and chopped onion to a large pot over medium-high heat.
Sauté the onion for about 5 minutes, stirring occasionally until it softens and becomes translucent.
Step 2: Add Spices and Curry Paste
- 1 teaspoon fresh grated ginger
- 3 cloves garlic, minced
- 4 heaping tablespoons thai red curry paste
Stir in the ginger, minced garlic, and curry paste.
Cook these aromatics for about 30 seconds until fragrant, ensuring even coverage by stirring frequently.
This step will help release the essential oils and deepen the flavors of the soup.
Step 3: Add Broth and Noodles
- 4 cups chicken or vegetable stock
- 2 cups water
- Juice of one lime
- 3.5 oz / 100 grams uncooked rice noodles
Add the chicken broth, water, lime juice, and noodles to the pot.
Increase the heat to high and bring the mixture to a gentle boil, which will cook the noodles and infuse them with flavor from the broth and spices.
Step 4: Simmer with Coconut Milk and Chicken
- 1 can full-fat coconut milk (13.5 ounces)
- 2 cups shredded cooked chicken (such as rotisserie)
Gently stir in the coconut milk and add the chicken to the pot.
Reduce the heat to medium-low and let the soup simmer for about 10 minutes.
This allows the chicken to fully cook while the flavors meld and the soup becomes rich and creamy.
Step 5: Add Fresh Herbs and Season
- Generous handful of fresh torn basil
- Handful of chopped fresh cilantro
- Chopped green onions to taste
- Salt and pepper as desired
Mix in the basil, cilantro, and scallions into the simmering soup.
Season to taste with salt and pepper.
The fresh herbs will brighten the soup, adding layers of flavor and freshness.
Step 6: Serve and Enjoy
- Optional lime wedges for serving
Serve the soup immediately, garnished with an extra wedge of lime on the side if desired.
Note that the noodles will absorb more liquid over time, so feel free to add more chicken broth if reheating leftovers.
Enjoy this hearty and flavorful soup while it’s hot!