Can I use a different type of noodles for this soup?

Yes, absolutely! While rice noodles are traditional in Thai soups, you can use any type of noodle you prefer, such as egg noodles or udon noodles . Just keep in mind that the cooking time may vary, so check the package instructions to ensure they’re cooked through.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. It stores well in the refrigerator for up to 3 days. Just note that the noodles will continue to soak up the broth, so you may need to add a little more chicken broth or water when reheating it to bring the soup back to the right consistency.

How can I make this soup spicier?

If you prefer a spicier soup, you can add extra red curry paste or chili flakes when cooking the soup. Alternatively, try adding a sliced jalapeño or bird's eye chili during the simmering process for an extra kick.

Can I make this soup vegetarian?

Yes! Simply swap the chicken for tofu or another plant-based protein like tempeh . You can also use vegetable broth instead of chicken broth to make the soup fully vegetarian. It will still be packed with flavor and comfort!

How can I thicken the soup?

If you prefer a thicker soup, you can mash a small portion of the cooked rice noodles or blend a little bit of the soup with an immersion blender to create a creamy texture. Another option is to add a little more coconut milk to give it a richer, thicker consistency.

Thai Chicken Curry Soup Easy and Delicious Weeknight Meal

Name: Thai Chicken Curry Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 tbsp olive oil; ½ medium onion, finely chopped; 1 tsp fresh grated 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 oz uncooked rice noodles; 1 can (13.5 oz) full-fat coconut milk; 2 cups shredded cooked chicken (rotisserie chicken works great); A generous handful of fresh basil, torn; Fresh cilantro, chopped; Chopped scallions for garnish; Salt and pepper to taste; Lime wedges for serving (optional)

Description

This Thai Chicken Curry Soup is rich, creamy, and full of vibrant flavors. A perfect, quick meal that comes together in just 20 minutes, using coconut milk, red curry paste, and tender rice noodles. It’s a family-friendly recipe that even picky eaters will enjoy!

Ingredients

Scale

1 tbsp olive oil
½ medium onion, finely chopped
1 tsp fresh grated 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 oz uncooked rice noodles
1 can (13.5 oz) full-fat coconut milk
2 cups shredded cooked chicken (rotisserie chicken works great)
A generous handful of fresh basil, torn
Fresh cilantro, chopped
Chopped scallions for garnish
Salt and pepper to taste
Lime wedges for serving (optional)

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Instructions

Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened and golden.
Add grated ginger, minced garlic, and red curry paste. Cook for another 30 seconds until fragrant.
Add chicken broth, water, and lime juice to the pot. Bring to a gentle boil. Stir in the rice noodles and cook according to package instructions.
Pour in coconut milk and shredded chicken. Stir well and reduce heat to medium-low. Simmer for about 10 minutes, until noodles are cooked and flavors have melded.
Stir in fresh basil, cilantro, and chopped scallions. Season with salt and pepper to taste. If soup is too thick, add more broth to loosen it up.
Serve hot, garnished with extra lime wedges on the side for added zest.

Notes

This soup is incredibly versatile! Swap chicken for tofu or shrimp, add extra veggies like bell peppers or spinach, and adjust the spice level to your liking.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 900mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg