Recipe: Rotisserie Chicken Coconut Curry Soup

updated Feb 3, 2020
Take your chicken noodle soup routine on a trip to Thailand with lime juice, red curry paste, and the creamy richness of coconut milk.

Serves6 to 8

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Brie Passano)

There are times when only classic chicken noodle soup will do, and then there are other times when you crave chicken noodle soup 2.0 — this is for the latter. It takes the elements of the traditional soup, but spices it up with Thai flavors, all while keeping it simple enough to throw together on a busy weeknight.

(Image credit: Brie Passano)

A Spicy, Creamy Twist on Chicken Noodle Soup

A few basic Thai pantry staples make this hearty soup a refreshing change of pace from the usual weeknight meal. Red curry paste — rich with lemongrass, red chiles, garlic, shallot, and more — packs a wallop of flavor in just a couple of spoonfuls, while fresh ginger boosts the pungency of the soup and coconut milk adds nutty creaminess. Rice noodles and shredded rotisserie chicken lend substance to the bowl that’s then finished with a bright sprinkling of fresh cilantro, red onion, and lime juice.

Rotisserie Chicken Coconut Curry Soup

Take your chicken noodle soup routine on a trip to Thailand with lime juice, red curry paste, and the creamy richness of coconut milk.

Serves6 to 8

Nutritional Info


  • 1 tablespoon

    olive oil

  • 1 tablespoon

    finely grated peeled fresh ginger (about a 1-inch piece of ginger)

  • 2 cloves

    garlic, minced

  • 3 tablespoons

    Thai red curry paste

  • 6 cups

    (48 ounces) low-sodium chicken broth

  • 1

    (13- to 14-ounce) can full-fat coconut milk

  • 6 cups

    thinly sliced lacinato or Tuscan kale leaves (from 1 large bunch)

  • Kosher salt

  • 1

    (8-ounce) package vermicelli rice noodles

  • 1

    (2-pound) plain rotisserie chicken, meat shredded (about 4 1/2 cups)

  • Chopped fresh cilantro, thinly sliced red onion, and lime wedges, for serving


  1. In a 5-quart or larger Dutch oven, heat the oil over medium heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 minute. Stir in the curry paste and sauté for 2 minutes.

  2. Add the chicken broth, coconut milk, and kale. Stir to combine, bring to a simmer, and cook, uncovered, until the kale is wilted, 3 to 5 minutes. Season with salt to taste.

  3. Add the noodles and continue to simmer until the noodles are al dente, about 3 minutes or according to package instructions.

  4. Divide the soup among bowls and top each bowl with about 1/2 cup shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.

Recipe Notes

Storage: Leftovers can be stored in an airtight container and refrigerated for up to 5 days.

Freezing: Because it contains coconut milk, which can separate when defrosted, and thin rice noodles, which can become mushy when reheated, this soup doesn't freeze well. If you do want to freeze it, hold back both the coconut milk and noodles and add them directly to the reheated soup. If done this way, the soup will freeze well for up to 3 months.