Red Thai Curry Chicken Soup

  • Level: Easy
  • Yield: 6 servings
  • Total: 50 min
  • Active: 30 min


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.
Let's Get Cooking!

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7 Reviews


Soup was super good!! The red onions were a little over powering for my taste but over all very delicious.

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