Description
This Easy Thai Chicken Curry Soup is a flavorful and comforting dish featuring a rich blend of Thai red curry paste, coconut milk, and fresh herbs, combined with tender shredded chicken and rice noodles. Perfect for a quick weeknight meal, this soup brings vibrant Thai flavors into a simple, satisfying bowl.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped finely
- 1 teaspoon grated fresh ginger
- 3 cloves garlic minced
- 4 heaping tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles
- 1 (13.5 ounce) can full fat coconut milk
- 2 cups shredded cooked chicken (rotisserie recommended)
- Generous handful fresh basil torn
- Handful fresh cilantro chopped
- Chopped scallions to taste
- Salt & pepper to taste
- Lime wedges for serving (optional)
Instructions
- Sauté Aromatics: Add the olive oil and chopped onion to a large pot over medium-high heat. Cook for 5 minutes, stirring occasionally until the onion is softened and translucent.
- Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds until fragrant to release the flavors.
- Combine Broth, Water, Lime Juice, and Noodles: Pour in the chicken or vegetable broth, water, and fresh lime juice. Add the uncooked rice noodles. Increase the heat to high and bring the mixture to a gentle boil.
- Incorporate Coconut Milk and Chicken: Stir in the full-fat coconut milk and shredded cooked chicken. Lower the heat to medium-low and allow the soup to simmer uncovered for 10 minutes to meld the flavors and soften the noodles.
- Add Fresh Herbs and Season: Fold in the torn basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste. Adjust seasoning as needed.
- Serve: Serve the soup immediately with optional lime wedges on the side. Note that the noodles will continue to soak up liquid if left standing, so add additional broth when reheating leftovers.
Notes
- To save time, start sautéing the onion while prepping other ingredients and chop herbs while the soup simmers.
- Rice noodles vary in size and package quantity; adjust the amount you use accordingly. Thicker noodles (around 3 mm) work best for this soup.
- Thai red curry paste brands differ in spiciness. Use less paste if you prefer a milder soup or if your brand is very spicy.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook for more inspiration.
- When reheating leftovers, add more chicken broth to compensate for noodles absorbing soup liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
