1-Gather and Prep Ingredients: Start by getting all your ingredients ready to make this easy Thai chicken curry soup recipe a breeze. Measure out everything like the 1 tablespoon olive oil and 1/2 medium onion, chopped finely, to avoid any pauses. This step sets you up for a smooth process, especially if you’re using pre-cooked shredded chicken as a quick shortcut. Heat your pot and let’s dive in.

2-Cook the Base: Heat the olive oil in a large pot over medium-high heat and sauté the onion until softened, about 5 minutes. Add the grated fresh ginger, minced garlic, and Thai red curry paste, cooking for about 30 seconds until the mix turns fragrant. For a deeper flavor, explore coconut milk’s role in creamy soups like this one.

3-Build the Broth: Pour in the 4 cups chicken or vegetable broth, 2 cups water, and juice of 1 lime, then add the 3.5 ounces uncooked rice noodles. Bring everything to a gentle boil, stirring to combine. This is where the magic happens for your Thai chicken soup, creating a rich base that’s hard to resist.

4-Add Final Touches: Stir in the 1 (13.5 ounce) can full fat coconut milk and 2 cups shredded cooked chicken, then reduce heat to medium-low and simmer for 10 minutes. Just before serving, mix in the generous handful fresh basil, handful fresh cilantro, and chopped scallions to taste. Season with salt and pepper as needed, and serve with lime wedges if you like.