Description
This Easy Thai Chicken Curry Soup is a flavorful and comforting dish combining the rich, spicy taste of Thai red curry with tender chicken, creamy coconut milk, and fresh herbs. Ready in just 20 minutes, it's perfect for a quick weeknight meal that brings a taste of Thailand to your table.
Ingredients
Base
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 3 cloves garlic, minced
- 4 heaping tablespoons Thai red curry paste
Liquids and Broth
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 1 (13.5 ounce) can full-fat coconut milk
Main Ingredients
- 3.5 ounces uncooked rice noodles
- 2 cups shredded cooked chicken
Herbs and Seasonings
- Fresh basil, torn (generous handful)
- Fresh cilantro, chopped (handful)
- Scallions, chopped to taste
- Salt and pepper to taste
Optional
- Lime wedges for serving
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 until softened and translucent.
- Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook together for about 30 seconds until fragrant, releasing the curry’s aroma.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and fresh lime juice. Stir in the rice noodles and bring the mixture to a gentle boil over medium-high heat.
- Add Coconut Milk and Chicken, Simmer: Once boiling, add the full-fat coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer gently for about 10 minutes, allowing flavors to meld and noodles to cook through.
- Add Fresh Herbs: Stir in the torn fresh basil, chopped cilantro, and scallions to infuse bright, fresh flavors into the soup.
- Season to Taste: Add salt and freshly ground black pepper according to your preference. Stir to combine all the flavors.
- Serve: Ladle the hot soup into bowls and serve with lime wedges on the side for an added burst of citrus if desired.
Notes
- Use full-fat coconut milk for a richer, creamier texture.
- Shredded rotisserie chicken or leftover cooked chicken can be used to save time.
- Adjust the amount of Thai red curry paste to control the soup’s spiciness according to your preference.
- Rice noodles cook quickly in the hot broth; avoid overcooking for the best texture.
- Fresh herbs like basil and cilantro add authentic Thai flavors and should be added just before serving to retain their freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
