Description
A flavorful and comforting Easy Thai Chicken Curry Soup featuring aromatic Thai red curry paste, creamy coconut milk, tender shredded chicken, and rice noodles. This quick and simple recipe uses stovetop simmering to build layers of savory, spicy, and tangy notes, perfect for a cozy meal ready in just 20 minutes.
Ingredients
Units
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 (see note)
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles (see note)
- 1 (13.5 ounce) can full fat coconut milk
- 2 cups shredded cooked chicken (rotisserie recommended)
Herbs & Seasoning
- 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: 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 & Curry Paste: Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release their fragrant flavors.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice. Add the uncooked rice noodles, then increase the heat to high and bring everything to a gentle boil.
- Add Coconut Milk and Chicken; Simmer: Stir in the full fat coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer gently for 10 minutes, allowing the flavors to meld and the noodles to cook through.
- Add Fresh Herbs and Season: Stir in the torn basil, chopped cilantro, and scallions. Season the soup with salt and pepper according to taste.
- Serve: Serve the soup immediately, offering lime wedges on the side for extra brightness. Note that the noodles will absorb liquid over time, so add extra chicken broth if reheating leftovers.
Notes
- To save time, prep ingredients while cooking, such as sautéing onion and prepping ginger, garlic, and herbs simultaneously.
- Rice noodles vary by brand and thickness; thicker noodles (around 3 mm) are recommended for a heartier texture.
- Thai Kitchen red curry paste is flavorful but not overly spicy; adjust the amount if using a hotter brand to control soup spice level.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 55mg
