Description
This Easy Thai Chicken Curry Soup combines the rich flavors of Thai red curry paste, creamy coconut milk, and fresh herbs in a comforting and aromatic broth. Quick to prepare and perfect for busy weeknights, it features tender shredded chicken, rice noodles, and a bright lime finish for a deliciously satisfying meal.
Ingredients
Units
Scale
Base and Aromatics
- 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
Broth and Liquids
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 1 (13.5 ounce) can full fat coconut milk
Main Ingredients
- 3.5 ounces uncooked rice noodles
- 2 cups shredded cooked chicken (rotisserie recommended)
Fresh Herbs and Garnishes
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions to taste
- Lime wedges for serving (optional)
Seasoning
- Salt & pepper to taste
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally until softened and translucent.
- Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook while stirring for approximately 30 seconds to release the flavors and aromas.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and freshly squeezed lime juice. Add the uncooked rice noodles to the pot. Increase the heat to high and bring the mixture to a gentle boil.
- Incorporate Coconut Milk and Chicken: Stir the full-fat coconut milk and shredded cooked chicken into the pot. Reduce the heat to medium-low and let the soup simmer gently for about 10 minutes to meld the flavors and cook the noodles through.
- Add Fresh Herbs and Season: Mix in the torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper according to taste, adjusting to preference.
- Serve: Serve the soup immediately, garnished with lime wedges on the side if desired. Note that the noodles will continue to absorb the broth, so add extra chicken broth when reheating leftovers to maintain soupiness.
Notes
- Prepare ingredients while cooking to save time, for example, start sautéing onion while chopping herbs and other components.
- Rice noodles vary by brand and thickness; thicker noodles (around 3 mm) are preferred to avoid overcooking quickly.
- Thai Kitchen red curry paste is recommended for balanced flavor and moderate spiciness. Adjust the amount if using hotter curry paste brands to control heat level.
- Add more broth if reheating leftovers to prevent the noodles from absorbing too much liquid and becoming dry.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 14g
- Cholesterol: 40mg
