This Red Thai Chicken Curry Soup is creamy, fragrant, and bursting with flavor—thanks to Mae Ploy red curry paste. Quick, cozy, and better than takeout!
Why You’ll Love This Red Thai Curry Soup
This Red Thai Chicken Curry Soup is basically a hug in a bowl. Creamy coconut milk, tangy lime, tender chicken, and slurp-worthy rice noodles—what’s not to love?
Here’s the thing though: not all curry pastes are created equal. I learned (the hard way) that the brand matters. Sorry, Thai Kitchen lovers, but their red curry paste has zero oomph. Mae Ploy, on the other hand? Flavor bomb. It’s the game-changer that takes this soup from bland to oh-my-god-I’m-never-ordering-takeout-again.
So grab your noodles, a rotisserie chicken, and a can of coconut milk—we’re about to make the coziest, easiest Thai-inspired soup you’ll ever cook at home.
Tips & Variations
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Curry Paste Swap: Mae Ploy is best, but Maesri is another strong choice.
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Veggie Boost: Add spinach, bok choy, or mushrooms in the last few minutes.
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Make It Spicy: Toss in sliced Thai chilies or a drizzle of chili oil.
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Meal Prep Magic: This soup reheats beautifully—perfect for lunches all week.
What to Serve with Red Thai Curry Soup
This soup is hearty enough on its own, but if you want extras:
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Crispy spring rolls
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Jasmine rice on the side for extra slurping
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A cucumber salad with rice vinegar and sesame for crunch
Final Thoughts
If you’ve been hunting for a way to make restaurant-worthy Thai curry soup at home, this recipe is it. Mae Ploy curry paste is the secret weapon that makes it sing, and the whole thing comes together in under 30 minutes.
It’s bold, cozy, and ridiculously satisfying—basically everything you want in a weeknight dinner.
Red Thai Chicken Curry Soup (Easy Mae Ploy Curry Paste Recipe)
Ingredients
2 tablespoons butter
½ thinly sliced red onion
4 cloves smashed/minced garlic
1 teaspoon minced ginger
4 heaping tablespoons Mae Ploy curry paste
5 cups chicken stock
4 oz rice noodles (I like the ones that are thick like fettuccine)
Juice of two limes
2 teaspoons fish sauce
1 tablespoon sugar
Full fat coconut milk
2 cups shredded rotisserie chicken
Cilantro
Scallions
Instructions
Melt butter in a large pot or Dutch oven. Add red onion and sauté for 1 minute. Stir in garlic, ginger, and Mae Ploy curry paste. Cook until fragrant—your kitchen will smell amazing.
Pour in chicken stock, lime juice, fish sauce, sugar, and rice noodles. Bring to a gentle boil so the noodles cook through.
Stir in coconut milk and shredded rotisserie chicken. Lower heat to medium-low and let it simmer 10–15 minutes.
Top bowls with fresh cilantro, scallions, and a squeeze of lime. Slurp immediately or pack it into containers—the flavor actually deepens after a night in the fridge.
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