This Thai chicken curry soup has been in my weeknight rotation ever since a cold, soggy evening inspired me to transform a rotisserie bird and pantry staples into something bright and comforting. I discovered this simple combination when I wanted bold flavor without a long list of ingredients — the red curry paste and coconut milk deliver deep, aromatic warmth while lime and fresh herbs keep the bowl lively. It’s the kind of soup that fills the kitchen with savory, citrusy steam and gets everyone asking for seconds. I love that this recipe is flexible: you can use leftover chicken, store-bought rotisserie, or shredded poached breasts, and the rice noodles cook directly in the broth so you don’t need a separate pot. The texture is silky from the coconut milk, the heat is adjustable by how much curry paste you use, and the fresh basil and cilantro add a bright finish that makes each spoonful feel complete. On nights when time is short, this soup tastes like you spent hours simmering it.

Ingredients

• Olive oil (1 tablespoon): Use a neutral extra-virgin or regular olive oil. It provides a gentle fond for the onion without overpowering the Thai flavors. If you prefer, substitute light vegetable oil for a more neutral base.
• Onion (1/2 medium, finely chopped): Yellow or white onions work well; finely chopping helps the onion melt into the broth and contribute natural sweetness without large pieces.
• Fresh ginger (1 teaspoon, grated): Adds warm, peppery brightness. Peel with the edge of a spoon and grate directly into the pot for the freshest aroma.
• Garlic (3 cloves, minced): Use fresh garlic for depth; pressed garlic will integrate quickly into the broth and pair beautifully with the curry paste.
• Thai red curry paste (4 heaping tablespoons): I use Thai Kitchen red curry paste for balanced heat and aroma. Taste as you go — some brands are spicier, so reduce to 2–3 tablespoons if you prefer mild.
• Chicken or vegetable broth (4 cups): Low-sodium broth is best so you control salt at the end. A richer chicken broth deepens the savory base.
• Water (2 cups): Combined with broth to achieve the right balance and allow the noodles to cook without becoming overly salty.
• Lime juice (juice of 1 lime): Freshly squeezed lime brightens the coconut and curry. Don’t skip this — it’s critical for balance.
• Rice noodles (3.5 ounces uncooked): I like thicker 3 mm rice noodles (Thai Kitchen stir-fry noodles). They hold texture better than the ultra-thin varieties.
• Full-fat coconut milk (1 can, 13.5 oz): Use full-fat for a silky mouthfeel and richer body. Shake the can and add to the simmer for creaminess.
• Shredded cooked chicken (2 cups): Rotisserie chicken is fast and flavorful; shredded leftover roast chicken works equally well.
• Fresh basil, cilantro, scallions: Add a generous handful of torn basil, a handful of chopped cilantro, and scallions to taste for finishing freshness.
• Salt & pepper: Season to taste at the end; the amount varies by your broth and curry paste choices.
• Lime wedges (optional): For serving an extra burst of acidity at the table.

Instructions

Start the aromatics: Add 1 tablespoon olive oil and 1/2 chopped medium onion to a large pot over medium-high heat. Sauté for about 5 minutes until the onion becomes translucent and edges soften; this builds the foundational sweetness that balances the curry paste. Add ginger, garlic & curry paste: Stir in 1 teaspoon grated fresh ginger, 3 minced garlic cloves, and 4 heaping tablespoons red curry paste. Cook for 20–30 seconds, stirring constantly — just enough to bloom the spices and release the aromatics without burning. Deglaze & add liquids: Pour in 4 cups chicken or vegetable broth, 2 cups water, and the juice of 1 lime. Stir to combine, scraping any browned bits from the pot; then add 3.5 ounces uncooked rice noodles. Increase heat to high and bring to a gentle boil so the noodles start to soften and absorb the broth. Finish with coconut milk & chicken: Lower heat to medium, stir in the 13.5-ounce can of full-fat coconut milk and 2 cups shredded cooked chicken. Reduce to medium-low and simmer for 8–10 minutes so flavors meld and chicken reheats through; avoid a rolling boil to prevent coconut milk separation. Brighten & serve: Stir in a generous handful of torn basil, a handful of chopped cilantro, and chopped scallions to taste. Season with salt and pepper as needed. Serve immediately with lime wedges. Note: noodles continue to absorb liquid, so add extra broth when reheating leftovers.

Storage Tips

For best texture, cool the soup quickly and transfer to airtight containers. Refrigerate for up to 3 days. If you plan to keep it longer, freeze the base (without rice noodles and fresh herbs) in freezer-safe containers for up to 3 months. When reheating from frozen, thaw overnight in the fridge, then gently simmer with extra broth to compensate for liquid lost to absorption. If leftover noodles have become gummy, discard them and add a fresh portion when reheating; store-bought rice noodles take only 3–5 minutes to revive in simmering broth.

Ingredient Substitutions

If you’re avoiding chicken, swap in firm tofu (pan-fried cubes) or chickpeas for plant-based protein; increase curry paste slightly to compensate for the milder flavor. For lower fat, use light coconut milk or reduce coconut to 1/2 can and add extra broth for body. If you can’t find red curry paste, a tablespoon of tomato paste plus chili flakes and a pinch of cumin can approximate depth, but the authentic aromatic complexity will change. For a gluten-free option, use certified gluten-free rice noodles; if you only have wheat noodles, use them sparingly and be mindful they cook faster.

Serving Suggestions

Serve the soup in wide bowls and garnish with additional torn basil leaves, cilantro sprigs, and thinly sliced scallions for brightness. Offer lime wedges and a small bowl of chili flakes or sriracha for guests who want extra heat. Pair with a simple cucumber salad, steamed jasmine rice for a heartier meal, or crunchy toasted sesame seeds sprinkled on top for texture. This makes a lovely weeknight main or a starter for an Asian-inspired dinner party.

Cultural Background

This bowl draws from Thai flavor principles: balancing heat, fat, acid, and herbaceous freshness. Red curry paste, made from dried red chilies, garlic, lemongrass, and shrimp paste traditionally, provides the backbone of many Thai dishes. Coconut milk is ubiquitous in southern Thai curries, lending richness, while lime, basil, and cilantro lighten and brighten the palate. This rendition is an American-friendly one-pot adaptation that keeps the essential Thai contrasts intact while simplifying technique for home cooks.

Seasonal Adaptations

In cooler months, increase the curry paste slightly and finish with a splash of fish sauce for extra umami if you like. In summer, serve lighter by using half the coconut milk and adding crisp vegetables like thinly sliced zucchini, snap peas, or red bell peppers at the end to retain crunch. For winter comfort, toss in baby potatoes before adding coconut milk and simmer until tender for a heartier, stew-like texture.

Meal Prep Tips

Make a double batch of the broth and freeze in individual portions for quick lunches. Keep rice noodles and herbs separate in labeled containers; when ready to eat, simmer broth, add noodles for 3–4 minutes, stir in cooked chicken until warmed, and finish with herbs. Use microwave-safe containers for leftover portions and add an extra 1/4 cup broth per serving when reheating to restore silky consistency.

There’s something joyful about a simple bowl that feels like care in a spoon — make this your own by adjusting the heat and herbs. Serve it to friends, pack it for a thoughtful lunch, or tuck it into your recipe rotation as a reliable, flavorful weeknight winner.