Can I use different types of noodles for Thai Chicken Curry Soup?

Yes, you can use different noodles, but rice noodles are traditional for this dish. If you don’t have rice noodles, you can substitute them with soba or udon noodles. Just keep in mind that the texture of the soup may vary slightly based on the type of noodles you use.

How can I make this soup spicier?

If you want a spicier Thai Chicken Curry Soup, you can use a spicier red curry paste or add some fresh Thai chilies to the soup. Alternatively, you can sprinkle some crushed red pepper flakes or serve with a squeeze of sriracha sauce for an extra kick.

Can I make this soup vegetarian?

Absolutely! You can easily make this soup vegetarian by swapping the chicken for tofu or tempeh. Use vegetable broth instead of chicken broth, and skip the chicken to create a flavorful plant-based version of the soup.

Thai Chicken Curry Soup – Easy 20-Minute Flavorful Recipe

Description

This Thai Chicken Curry Soup is a delicious, quick, and comforting dish with bold Thai-inspired flavors. Featuring coconut milk, red curry paste, and fresh herbs, it’s a perfect dish for busy weeknights or when you’re craving something full of flavor. It’s easy to make, ready in just 20 minutes, and is perfect for anyone looking for a rich, satisfying meal.

Ingredients

Scale

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

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Instructions

In a soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the grated ginger, minced garlic, and red curry paste. Cook for another 30 seconds until fragrant.
Pour in the chicken broth, water, and lime juice. Stir to combine and bring the mixture to a gentle boil.
Add the rice noodles to the pot and let the soup come to a boil again. Once boiling, reduce heat to medium-low and simmer for 4-5 minutes, or until the noodles are tender.
Stir in the coconut milk and shredded cooked chicken. Allow the soup to simmer on low heat for another 10 minutes to allow the flavors to blend.
Just before serving, stir in the fresh basil, cilantro, and chopped scallions. Season with salt and pepper as needed.
Serve hot with extra lime wedges on the side if desired.

Notes

Rice noodles will absorb liquid over time, so if you plan on having leftovers, add more chicken broth when reheating the soup.
For extra spice, use a spicier red curry paste or add chopped Thai chilies or chili flakes.
If you don’t have fresh ginger, you can use powdered ginger, but fresh provides a more vibrant flavor.
To make the soup vegetarian, replace the chicken with tofu or tempeh, and use vegetable broth.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 14g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 45mg