The Fall Comfort Soup I Make On Repeat With Leftovers In 20 Minutes

Thai chicken soup is a creamy coconut-and-curry-paste soup that turns about 2 cups of leftover cooked chicken into dinner for 4 to 6 people in roughly 20 minutes, start to finish. 

You simmer rice noodles in broth with Thai red curry paste, ginger, garlic, and lime, stir in a can of full-fat coconut milk and your shredded chicken, finish with fresh basil, cilantro, and scallions, and that’s it.

It’s also the perfect healthy work lunch that takes zero prep in the morning other than putting it into a thermos to take with you. Quick, easy, and simple.

The Saturday Chicken That Becomes Monday’s Soup

Part of my Saturday ritual is picking up a rotisserie chicken and a crusty baguette from the local boulangerie for lunch. 

It’s usually accompanied by some cheese and a glass of wine; I do live in France, after all. It’s the simplest meal ever but so tasty with no prep and very little washing up. 

The thing is, one chicken is too much for two people and it usually ends up getting forgotten and then given to the dog a few days later, which is such a waste, well not for her but for me. 

So now the colder months are here, the breast meat gets stripped off, shredded into a container, and popped in the fridge. Then on Sunday, as I’m prepping for the week ahead, that leftover chicken is turned into a creamy, spiced bowl of Thai red curry chicken soup. 

I made this yesterday afternoon as it was one of those cozy rainy Sundays, and the only problem was that one bowl just wasn’t enough, and it took all my willpower not to go for a second bowl.

What You’ll Need for Thai Chicken Soup

The curry paste is where you decide just how hot and spicy you want it. I use a medium-heat sauce, so it adds flavor without being so hot you need a glass of water on standby. I recommend starting low, then adding chili flakes for more heat if you need it.

Plus, use full-fat coconut milk; otherwise, it’s too watery and won’t give you the gorgeous creamy finish you want.

Make-Ahead, Storage, and Packing It for Work

Keep leftovers in an airtight container in the fridge for 3 to 4 days, so lunch is sorted for a couple of days. 

Word to the wise: rice noodles are thirsty beasts and will drink up the broth as they sit, so you’ll probably need to add some water when you warm it up to get it back to a soupy consistency.

For my husband’s work lunch, I pour it into a wide-mouthed thermos, pop half a lime into a plastic bag, and he stops at the boulangerie on the way for a fresh baguette.

What to Serve With Thai Red Curry Chicken Soup

In France, no meal is served without bread; it’s a very French thing. However, it’s a filling soup, and a meal in itself, so you don’t need bread.

If it’s for dinner with guests, it looks great in a white tureen, as the soup‘s color really sets it off. Then I’d add a small plate with lime wedges, scatter scallions on top, and maybe a few thin slices of red chili.

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