This warm, satisfying, spicy Thai chicken soup is made with Thai red curry paste, coconut milk, chicken, rice noodles, and fresh herbs. Easy to make and rich in flavour, it is a perfect meal for cosy winter nights. It’s like a warm hug in a bowl.
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Why You’ll Love This Recipe
- Exploding with flavors – The soup combines aromatic spices with a touch of heat from ginger and Thai chillies. Just a handful of ingredients, cooked in rich, flavorful broth, will warm you up inside and out!
- Easy to make – Build robust flavor into the soup without too much complication. It comes together in about 30 minutes.
- Family favourite – This comforting, easy meal is sure to impress family and guests.
- Customizable – make it your own by swapping proteins and veggies of your choice.
Ingredients
- Red Curry Paste – I used store-bought Thai red curry paste. I used a brand Real Thai that has spicy, aromatic and tangy taste. Please taste the curry paste first and adjust the quantity as per your spice tolerance.
- Chicken – I used rotisserie chicken, shredded into pieces. You can use any leftover cooked boneless chicken breast.
- Rice Noodles – Rice noodles are transparent in colour and come in various thicknesses. I used 3mm thick rice noodles. You may use thicker noodles as well.
- Oil – Coconut oil gives this soup an authentic coconut-y flavor. You can use olive oil.
- Onion & Fresh Garlic – aromats for the soup. Yellow onion, shallots can be used. Using fresh garlic enhances the aroma of the soup.
- Fresh Ginger – it adds a fresh, bright, zesty note to the soup.
- Thai Chili (optional) – to add kick to the soup. I used 1 Thai bird’s eye chilli in the soup. Adjust as per your spice tolerance level. Skip it if you can’t tolerate heat.
- Chicken Broth – Ensure to use low-sodium chicken broth to keep the broth light without making it too salty.
- Coconut Milk – It gives the soup the authentic Thai flavors. Use full-fat coconut milk can. It adds creaminess and helps balance the flavors of the soup with its subtle sweetness.
- Lime Juice – Use freshly squeezed lime juice to add brightness to the soup. Lime juice adds fresh, tangy flavors to balance the flavors.
- Fresh Herbs – fresh basil (Thai basil or Italian basil) can be used, fresh cilantro (coriander leaves), and green onion adds freshness to the rich soup.
Ingredients Additions & Substitutions
- Add veggies – you can use mushrooms, bell peppers, carrots, baby spinach, or kale to the soup.
- Swap protein – substitute chicken with shrimp or tofu.
- Thai chilies – if you don’t have access to fresh Thai chillies, you can mix in a little spicy Asian chili paste or sriracha.
- Dash of soy sauce – finish the soup with a dash of soy sauce in the end to add a depth of umami.
Step-By-Step Instructions
Step 1: Heat oil in a large pot. Sauté onions until they turn soft and translucent.
Step 2: Add in fresh minced garlic, ginger, fresh Thai red chillies and Thai red curry paste.
Step 3: Mix well and cook until the curry paste is fragrant.
Step 4: Pour low-sodium chicken broth along with water.
Step 5: Allow it to boil on medium heat for 5 minutes.
Step 6: Add cooked and shredded chicken, freshly squeezed lime juice, and rice noodles. Rice noodles cook pretty fast; do not overcook noodles.
Step 7: Reduce the heat and stir in coconut milk. Let it simmer for 5 minutes.
Step 8: Turn off the heat. Add salt and pepper to taste, fresh basil, fresh cilantro, and green onions.
Taste and adjust seasoning accordingly.
Serve hot immediately with extra wedges of lime (I used a small lemon for garnish).
Topping Ideas
Thai chicken soup is best served hot in a large serving bowl with toppings such as –
- Fresh basil leaves
- Fresh cilantro
- Green onion
- Crushed peanuts
- Lime wedges
- Chili oil
Pro Tips
- For the best flavours and taste, use fresh ginger and garlic.
- Some brands of red curry paste are spicier; please taste and adjust the amount as per spice tolerance levels.
- Use low-sodium chicken broth to make the broth rich in taste but less salty.
- Do not overcook noodles; cook noodles al dente. Remember, noodles will continue to cook in the broth.
- Soup will thicken as it sits. Keep extra broth on hand when needed.
Storage & Reheating
This soup keeps well in the fridge for up to 5 days. Store in air-tight containers. The broth thickens as it rests. When ready to serve, reheat on the stove top over low heat. If the broth is thick, add a little broth or water.
Recipe FAQs
It does have a bit of kick to it, but it’s definitely not overpowering. Thai chillies do add heat. Depending on the brand, red curry paste will infuse heat along with aroma.
If you want milder soup, skip Thai chillies.
If you are a cilantro hater, you can skip cilantro (or coriander) and add fresh basil to the soup.
I don’t recommend freezing. Coconut milk may separate, and rice noodles may turn mushy if frozen and reheated.
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📋Spicy Thai Chicken Soup
Ingredients
- 1 tablespoon coconut oil or olive oil
- ½ cup onion
- 1 ½ teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 Thai bird’s eye chili optional
- 2 tablespoons Thai red curry paste
- 2 cups rotisserie chicken shredded
- 3.5- ounce rice noodles
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 lime juice
- 1 can full-fat coconut milk
- Salt-pepper to taste
- Fresh basil
- Fresh cilantro coriander
- Green onion
Instructions
- Heat oil in a large pot. Sauté onions until they turn soft and translucent.
- Add in fresh minced garlic, ginger, fresh Thai red chillies and Thai red curry paste. Mix well and cook until the curry paste is fragrant.
- Pour low-sodium chicken broth along with water and bring it to a boil.
- Add cooked and shredded chicken, freshly squeezed lime juice, and rice noodles.
- Rice noodles cook pretty fast; do not overcook noodles.
- Reduce the heat and stir in coconut milk. Let it simmer for 5 minutes.
- Turn off the heat. Add salt and pepper to taste, fresh basil, fresh cilantro and green onions.
- Taste and adjust seasoning accordingly.
- Serve hot immediately with extra wedges of lime (I used a small lemon for garnish).
Video
Notes
- For the best flavours and taste, use fresh ginger and garlic.
- Some brands of red curry paste are spicier; please taste and adjust the amount as per spice tolerance levels.
- Use low-sodium chicken broth to make the broth rich in taste but less salty.
- Do not overcook noodles; cook noodles al dente. Remember, noodles will continue to cook in the broth.
- Soup will thicken as it sits. Keep extra broth on hand when needed.
Nutrition
Created by Jyothi Rajesh
Thank you for stopping by.
I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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