Description
Easy Thai Chicken Curry Soup is a deliciously comforting dish that can be prepared in just 20 minutes, making it perfect for busy weeknights or cozy dinners. This fragrant soup features tender chicken, creamy coconut milk, and vibrant spices, creating a harmony of flavors that warms the soul. Whether you’re using leftover rotisserie chicken or fresh veggies, this versatile recipe allows for easy customization to suit your tastes. Serve it with fresh herbs and lime wedges for an added burst of freshness—this soup is sure to impress family and friends alike!
Ingredients
Scale
- 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
- Generous handful fresh basil (torn)
- Handful fresh cilantro (chopped)
- Chopped scallions (to taste)
- Salt & pepper (to taste)
- Lime wedges (for serving optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onion for about 5 minutes until softened.
- Add grated ginger, minced garlic, and curry paste; cook for 30 seconds until fragrant.
- Pour in chicken or vegetable broth, water, lime juice, and rice noodles. Bring to a gentle boil.
- Stir in coconut milk and shredded chicken; reduce heat to medium-low and simmer for 10 minutes.
- Mix in torn basil, chopped cilantro, and scallions. Season with salt and pepper to taste.
- Serve hot with lime wedges on the side if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg