Description
This Easy Thai Chicken Curry Soup is a warm and flavorful dish combining the rich aroma of Thai red curry, creamy coconut milk, tender chicken, and fresh herbs. Ready in just 20 minutes, it's perfect for a quick, comforting meal that brings vibrant Thai flavors to your table with minimal effort.
Ingredients
Soup Base
- 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
Noodles and Protein
- 3.5 ounces uncooked rice noodles
- 1 (13.5 ounce) can full fat coconut milk
- 2 cups shredded cooked chicken (rotisserie recommended)
Herbs and Garnishes
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and sauté for 5 minutes, stirring occasionally until softened and fragrant.
- Add Ginger, Garlic, and Curry Paste: Stir in grated fresh ginger, minced garlic, and Thai red curry paste. Cook this mixture for about 30 seconds to bloom the spices and release their flavors.
- Add Broth, Water, Lime Juice, and Noodles: Pour in the chicken or vegetable broth, water, and fresh lime juice. Add the uncooked rice noodles. Increase heat to high and bring the soup to a gentle boil.
- Add Coconut Milk and Chicken, and Simmer: Stir in the full-fat coconut milk and shredded cooked chicken. Lower the heat to medium-low and let the soup simmer for 10 minutes, allowing the flavors to meld and the noodles to cook through.
- Finish with Herbs and Seasoning: Stir in torn fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste, adjusting as needed.
- Serve: Serve the soup immediately. Optionally, add a lime wedge on the side for extra brightness. Note that the noodles will absorb more liquid over time, so add extra chicken broth when reheating leftovers to maintain soup consistency.
Notes
- Use rotisserie chicken for convenience and extra flavor; leftover cooked chicken works well too.
- For a spicier soup, increase the amount of Thai red curry paste.
- If you prefer gluten-free, ensure that the rice noodles and curry paste are certified gluten-free.
- Adjust the thickness of the soup by adding more broth if the noodles soak up too much liquid.
- Leftovers can be reheated gently on the stove; add extra broth to loosen the soup as needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
