Description
This Easy Thai Chicken Curry Soup is a comforting and flavorful dish that combines the rich, aromatic flavors of Thai red curry paste with creamy coconut milk and tender chicken. Perfect for a cozy night in or when you’re craving a taste of Thailand!
Ingredients
Scale
For the Soup:
- 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)
- Generous handful fresh basil (torn)
- Handful fresh cilantro (chopped)
- Chopped scallions (to taste)
- Salt & pepper (to taste)
- Lime wedges (for serving, optional)
Instructions
- Sauté Onions: Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
- Add Flavors: Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
- Add Liquid: Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
- Simmer: Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
- Finish Soup: Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
- Serve: Serve immediately with lime wedges on the side.
Notes
- The longer the soup sits, the more the noodles will absorb the liquid. Add more broth when reheating leftovers, if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Thai, Chicken Curry Soup, Coconut Milk, Easy, Comforting
