This fragrant Curry Soup brilliantly balances flavors you might not have as a part of your weekly routine (yet)—Thai red curry, chili, lime, and ginger—with the familiar comforts of chicken and noodles. It’s easy to make, ultra-delicious, and warming too.
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Curry soup is equal parts comfort and joy.
When I sit down to dinner after a busy day, I feel a deep need for warmth, comfort, and nourishment, and soup recipes never let me down.
Classics like Homemade Chicken Noodle Soup are timeless for a reason, but I never cease to be amazed by how introducing flavors outside of my Midwestern comfort zone brings a vigor and variety to my week that make life feel more complete.
If you are new to Thai flavors or haven’t cooked with them before, I am especially excited for you to try this soup. I’ve been smitten with them since we went to Thailand several years ago, and thanks to the wide availability of Thai red curry paste, you can create a taste of it for yourself at home.
This soup cooks largely hands-free and isn’t overly spicy by any means. I hope you’ll try it, and that it makes your week a bit more joyful, the way it does mine.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Vegetables. I add red bell pepper and carrots, but this is a great recipe for using what’s in your crisper drawer—or even that can of baby corn in the back of your pantry.
- Aromatics. Fresh ginger, garlic, and green onions add lots of flavor.
- Thai Red Curry Paste. If you have a shellfish allergy, be sure to read the label. Some brands are made with shrimp!
- Low-Sodium Chicken Broth. Or substitute vegetable broth for a vegetarian version of this curry soup.
- Chicken. Or swap in tofu.
- Light Coconut Milk. For a creamy curry soup that’s not heavy or too rich.
- Rice Noodles. The best part! Although for a lower carb version of this soup, you can swap in zucchini noodles.
How to Make Curry Soup
- Soften the Vegetables. Cook them in a large pot over medium heat until they’re softened.
- Add the Aromatics. Stir in the ginger, garlic, white parts of the green onions, and curry paste. Cook for a minute or two, until the ingredients are fragrant and the curry paste darkens.
- Simmer. Add the chicken broth and increase the heat to high. Once the broth comes to a simmer, add the chicken breasts. Reduce the heat to maintain a gentle simmer, partially cover, and cook until the chicken registers 165 degrees F on an instant-read thermometer. Remove the chicken and chop or shred it.
- Cook the Noodles. Follow the package directions for cooking.
- Finish. Stir the chicken back into the pot, along with the coconut milk, soy sauce, and lime juice. Return to medium heat to warm through. Divide the noodles into bowls and then add the soup. Garnish with green onion, cilantro, and lime wedges. ENJOY!
More Thai-Inspired Recipes
Curry Soup
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Ingredients
- 1 tablespoon canola or avocado oil or grapeseed oil or similar neutral cooking oil
- 1 red bell pepper diced into ¼-inch pieces, about 1 cup
- 2 carrots diced into ¼-inch pieces, about 1½ cups
- 2 tablespoons minced fresh ginger from about a 2-inch piece
- 2 garlic cloves minced, about 2 teaspoons
- 4 green onions minced, white and green parts divided
- 4 tablespoons Thai red curry paste 1 4-ounce jar from Thai Kitchen
- 4 cups low-sodium chicken broth
- 2 small chicken breasts about 1 pound
- 1 15-ounce can light coconut milk
- 2 tablespoons low-sodium soy sauce
- 6 ounces thick rice noodles sometimes called stir-fry or pad thai noodles
- 1 lime juiced—about 2 tablespoons—plus additional wedges for serving
- Chopped fresh cilantro or Thai basil
Instructions
- In a Dutch oven or similar large pot, heat the oil over medium heat. Add the bell pepper and carrots and cook, stirring occasionally, until starting to soften, about 5 minutes.
- Add the ginger, garlic, white parts of the green onions, and curry paste and cook, stirring constantly, for 1 to 2 minutes, until fragrant and the paste starts to darken.
- Add the chicken broth and increase the heat to high to bring to a simmer. Add the chicken breasts, then adjust the heat so the broth simmers gently. Partially cover the pot, and cook until the chicken is cooked through and registers 165°F on an instant-read thermometer, 12 to 15 minutes. Transfer it to a bowl and shred with two forks, or transfer to a cutting board and chop into bite-sized pieces.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain.
- Return the chicken to the pot. Stir in the coconut milk, soy sauce, and lime juice. Return to medium heat to warm through.
- Divide the noodles between serving bowls and ladle soup on top. Garnish with reserved green onion tops and cilantro. Serve with lime wedges on the side.
Video
Notes
- To Store. Store the noodles and broth separately in the refrigerator for 3 days (if you store them together, the noodles get super soggy and drink up all of the soup). If possible, I like to cook fresh noodles and serve the leftover broth with those. The broth is also delicious with rice.
- To Freeze. If possible, I’d avoid freezing as coconut-milk based soups do not always freeze well. If you must, freeze it without the noodles, then cook fresh noodles when ready to serve.
Nutrition
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