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Creamy Thai Curry Soup

Category: Dinner Ideas That Actually Work

This creamy soup gives you bold Thai-inspired flavors in no time. Rotisserie chicken keeps it simple, and curry paste with fresh herbs adds zest. Ready in just 20 minutes!

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Clare Recipes
Created By Lily Chen
Updated on Sat, 29 Mar 2025 10:41:45 GMT
A creamy bowl of chicken and coconut soup with lime and herbs on top. Save
A creamy bowl of chicken and coconut soup with lime and herbs on top. | lilicooks.com

Whenever I'm in a pinch for dinner but still want something awesome, I whip up this Thai Chicken Curry Soup. There's something truly special about mixing together coconut milk, red curry paste and chicken that creates magic in your bowl in just 20 minutes. It's become my favorite trick for turning a store-bought rotisserie chicken into a meal that tastes like I spent all day cooking.

Delightful Bowl of Warmth

The thing I can't get enough of with this soup is how the smooth coconut milk works so well with the punchy ginger and lime. You can tweak the heat level however you want, and throwing those herbs on top really makes each serving look and taste special. I always turn to this when I need something that seems fancy but doesn't take forever to make.

Your Ingredients List

  • Olive oil: Just a bit to soften those onions.
  • Herbs: Plenty of cilantro, basil and green onions for freshness.
  • Rotisserie chicken: A huge time-saver that's always juicy.
  • Coconut milk: Brings all that wonderful creaminess.
  • Rice noodles: They'll drink up all that tasty broth.
  • Lime juice: Always use fresh for the best flavor pop.
  • Chicken broth and water: The foundation of our soup.
  • Red curry paste: This stuff is the real star here.
  • Ginger: Fresh gives that perfect zing.
  • Onion and garlic: I prefer sweet Vidalia onions for this.

Cooking Steps

Fresh Finish:
Before serving, mix in all your fresh herbs, taste and adjust your seasonings, then serve with lime wedges on the side.
Make It Creamy:
Pour in your coconut milk and add the chicken, letting everything warm through nicely.
Build The Base:
Add your broth, water and lime juice, then drop in those noodles and bring everything to a gentle boil.
Start With Flavor:
Cook your onions in oil until they're tender, then throw in the garlic, ginger and that wonderful curry paste.

Smart Cooking Tips

  • Save Time: Cut up your herbs while the soup bubbles away.
  • Heat It Up: Want more kick? Just add extra curry paste or some Thai chilis.
  • Fresh Is Best: Real ginger and fresh lime juice really do matter here.
A bowl of creamy chicken soup with noodles, garnished with lime and fresh herbs. Save
A bowl of creamy chicken soup with noodles, garnished with lime and fresh herbs. | lilicooks.com

Tasty Variations

  • Freeze For Later: If you plan to freeze portions, leave the noodles out.
  • Warm It Up: When reheating, a little extra broth helps bring back the perfect texture.
  • Save Some: It'll stay good in your fridge for 3-4 days, though the noodles will get a bit softer.
  • Mix It Up: This works great with tofu or shrimp instead of chicken.

Recipe FAQs

→ My soup's too spicy, what now?

Pour in extra coconut milk to mellow it out. Next time, start light on the curry paste since spice levels differ by brand.

→ Can I change the type of noodles?

Sure! While rice noodles are classic, ramen or even regular spaghetti can work as quick substitutes.

→ How long can leftovers last?

They'll keep in the fridge for up to 3 days. When warming up, add more broth since the noodles soak up liquid.

→ Is green curry paste a good switch?

Absolutely, green curry paste is fantastic! The flavor's quite different but still pairs beautifully in this dish.

→ What if I don't have rotisserie chicken?

Any cooked chicken works here—try poaching some fresh or using yesterday’s grilled leftovers.

Coconut Chicken Soup

A quick coconut-based soup with Thai flavors, chicken, noodles, and curry paste. Great for nights when you need dinner fast.

Preparation Time
5 min
Cooking Time
15 min
Overall Time
20 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Beginner-Friendly

Cuisine Type: Thai

Output: 6 Serves (8 cups)

Dietary Options: Gluten-Free, Dairy-Free

Ingredients

01 1/2 medium onion, chopped small.
02 3 cloves minced garlic.
03 1 teaspoon fresh ginger, grated.
04 1 tablespoon cooking olive oil.
05 4 big tablespoons Thai red curry paste.
06 3.5 ounces of rice noodles.
07 4 cups broth (chicken or veggie).
08 13.5-ounce can of full-fat coconut milk.
09 Juice squeezed from 1 lime.
10 2 cups of shredded chicken, already cooked.
11 2 cups water.
12 Fresh torn basil, a handful.
13 A handful of cilantro, freshly chopped.
14 Chopped scallions as needed.
15 Salt and pepper, sprinkle to your liking.
16 Lime wedges on the side for serving.

Steps

Step 01

Warm up your olive oil in a big pot using medium-high heat.

Step 02

Stir the onion for about 5 minutes, giving it an occasional mix.

Step 03

Toss in the curry paste, ginger, and garlic. Cook this for 30 seconds.

Step 04

Mix in the noodles, lime juice, broth, and water.

Step 05

Let everything come to a light boil.

Step 06

Pour in the coconut milk and throw in the chicken.

Step 07

Turn the heat down to medium-low and let it gently simmer for 10 minutes.

Step 08

Mix in cilantro, basil, and scallions. Add salt and pepper to get the flavor right.

Step 09

Enjoy it hot with lime wedges on the side!

Tips

  1. Noodles soak up liquid as they sit. Add more broth to bring it back when reheating.
  2. If you like it less spicy, reduce the amount of curry paste.

Required Tools

  • Large cooking pot.
  • Use a grater for the ginger.

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Coconut milk (classed as a tree nut).

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 304
  • Fats: 20 g
  • Carbohydrates: 19 g
  • Proteins: 15 g