20-Minute Thai Coconut Curry Chicken Soup (Easy & Aromatic)
A rich, fast, aromatic Thai-inspired coconut curry soup made with red curry paste, coconut milk, ginger, lime, and tender shredded chicken—all ready in just 20 minutes.
Equipment
- Dutch Oven or Soup Pot
- Microplane or fine grater
- Tongs
Ingredients
- 1 Tbsp olive oil
- 0.5 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 4 Tbsp Thai red curry paste (heaping tablespoons)
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 juice of 1 lime
- 3.5 oz uncooked rice noodles
- 13.5 oz full-fat coconut milk (1 can)
- 2 cups shredded cooked chicken (rotisserie recommended)
- fresh basil, cilantro, and scallions, for garnish
- salt & pepper, to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and sauté for 5 minutes until softened.
- Stir in garlic, grated ginger, and red curry paste. Cook 30 seconds to bloom the spices.
- Add broth, water, and lime juice. Raise heat and bring to a gentle boil.
- Stir in rice noodles, coconut milk, and shredded chicken. Reduce heat and simmer gently for 10 minutes.
- Stir in fresh basil, cilantro, and scallions. Season with salt and pepper. Serve immediately with extra lime wedges.
Notes
Rice noodles absorb liquid quickly. For leftovers, cook noodles separately and add when serving.