Description
This Easy Thai Chicken Curry Soup combines fragrant red curry paste, creamy coconut milk, tender chicken, and rice noodles in a flavorful broth. It’s a quick and comforting dish perfect for a cozy meal with authentic Thai-inspired taste.
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 preferred)
- 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 finely chopped onion to a large pot over medium-high heat. Sauté 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, stirring constantly to spread the flavors.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice, then add the uncooked rice noodles. Increase heat to high and bring the mixture to a gentle boil.
- Add Coconut Milk and Chicken, Simmer: Stir in the full fat coconut milk and shredded cooked chicken. Reduce heat to medium-low and let the soup simmer gently for 10 minutes to blend flavors and cook the noodles.
- Add Fresh Herbs and Season: Stir in the torn fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste.
- Serve: Serve the soup immediately with optional lime wedges on the side. Note that the noodles will absorb more liquid over time, so add extra chicken broth when reheating to maintain soup consistency.
Notes
- Prepare ingredients while cooking to save time, such as sautéing onions while chopping herbs for simmering.
- Rice noodles vary in thickness and brand; thicker ones around 3 mm work best and help retain texture.
- Adjust curry paste amount depending on spiciness preference and brand heat level.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
- To reheat leftovers, add additional chicken broth to maintain desired soup consistency as noodles soak up liquid.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 50 mg
