Thai chicken curry soup is a cozy, soul-warming dish layered with rich coconut milk, bold red curry, and aromatic herbs. It’s a one-pot meal that delivers comfort in every bite.
Loaded with chicken breast and rice noodles, this soup balances protein and carbs, making it hearty enough to satisfy while still feeling light and refreshing from fresh herbs and lime.
What You’ll Need for This Thai Chicken Curry Soup
- Red curry paste – The heart of the soup’s flavor, offering bold heat and vibrant color.
- Coconut milk – Brings creamy richness and softens the spice for a perfect balance.
- Chicken broth – Deepens the base and supports all the aromatic flavors.
- Cooked chicken breast – Adds hearty protein and soaks up the fragrant curry flavor.
- Rice noodles – Light and silky, they soak up the broth and give body to each bowl.
- Onion & red bell pepper – Aromatic and sweet, they build flavor and add texture.
- Garlic & fresh ginger – Essential aromatics that add warmth and depth to the broth.
- Cilantro & basil – Fresh herbs that brighten the soup just before serving.
- Spinach – Stirred in at the end for a subtle green layer and extra nutrients.
- Lime juice – Finishes the soup with a vibrant citrus zing that ties all the flavors together.
Bringing It All Together: How to Make Thai Chicken Curry Soup
Start by softening your onion and bell pepper in a splash of olive oil. Once fragrant, stir in garlic and ginger, then bloom the red curry paste for full flavor impact.
Pour in chicken broth and coconut milk, whisking until smooth. Add your cooked chicken and rice noodles, then simmer until the noodles are tender and the soup is rich and aromatic.
Finish off with fresh herbs, spinach, and a good squeeze of lime. Let it rest briefly so the flavors meld. Each bowl is bright, creamy, and deeply comforting.
Tips & Variations for a Flavor-Packed Bowl
For more spice, stir in a teaspoon of chili garlic sauce or a few slices of fresh red chili. Prefer a milder soup? Use a little less curry paste and add more coconut milk.
You can swap chicken breast for shredded rotisserie chicken to save time or use tofu for a vegetarian twist. A spoonful of fish sauce or soy sauce can deepen the umami if you like it saltier.
Add vegetables like mushrooms, zucchini, or snap peas for extra bulk and texture. And don’t skip the herbs—they’re what make each bite sing with freshness.
How to Keep Thai Chicken Curry Soup Fresh
This soup stores beautifully. Let it cool completely before transferring to an airtight container and refrigerate for up to 4 days. The noodles will continue absorbing broth, so keep extra broth or coconut milk handy to thin it when reheating.
To freeze, skip the noodles (they don’t hold up well); add them fresh when reheating the thawed soup. Warm it gently over the stove, stirring occasionally, and finish again with herbs and lime for best flavor.
Thai Chicken Curry Soup
Ingredients
- 1/2 cup fresh basil chopped
- 1 red bell pepper sliced into thin strips
- 5 oz rice noodles
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1/2 cup fresh cilantro chopped
- 3 oz baby spinach
- 2 tbsp fresh ginger grated
- 1 small yellow onion diced
- 2 large cooked chicken breasts sliced or shredded
- 1 lime juiced
- 8 cups chicken broth
- 1 13.5 oz can coconut milk
- 1/4 cup red curry paste
Instructions
- In a large Dutch oven set over medium-high heat, heat the olive oil. Sauté the diced onion and sliced red bell pepper for 3–4 minutes until they begin to soften.
- Add the minced garlic and grated ginger, stirring continuously for about a minute, then incorporate the red curry paste. Continue stirring for another minute to blend flavors.
- Pour in the chicken broth and coconut milk, stirring until smooth and fully combined. Introduce the shredded or sliced cooked chicken and rice noodles to the pot. Increase heat to bring the mixture to a boil.
- Once boiling, lower the heat to medium and let simmer for 8–10 minutes, or until the rice noodles have softened and cooked through.
- Add the chopped cilantro, basil, and baby spinach, stirring until the greens are wilted. Turn off the heat and stir in the fresh lime juice. Let the soup sit for 10 minutes before serving. Garnish with additional herbs if desired.
