Red Thai Curry Chicken Soup

Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.
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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 6 servings
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2 tablespoons vegetable oil

3 cloves garlic, chopped

One 2-inch piece fresh ginger, peeled and thinly sliced

6 tablespoons Thai red curry paste

8 cups low-sodium chicken broth

One 13.5-ounce can coconut milk

3 tablespoons fish sauce

One 4-inch piece lemongrass, lightly bruised

Kosher salt

Pinch of sugar

2 pounds boneless skinless chicken breast or thighs, thinly sliced

3 ounces dried rice vermicelli noodles

1 small red onion, thinly sliced

1/3 cup cilantro leaves

1 bunch scallions, white and light green parts only, thinly sliced

1/3 cup torn Thai basil leaves

Juice of 1 lime


  1. Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
  2. Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
  3. Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.