Description
This Easy Thai Chicken Curry Soup is a flavorful, comforting dish combining fragrant Thai red curry paste, creamy coconut milk, tender chicken, and rice noodles. Ready in just 20 minutes, it’s perfect for a quick weeknight dinner or a satisfying lunch packed with fresh herbs and tangy lime juice.
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
- 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 translucent and fragrant.
- Add Ginger, Garlic & Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the flavors, stirring constantly to avoid burning.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and freshly squeezed lime juice. Add the uncooked rice noodles. Increase heat to high and bring the soup mixture to a gentle boil.
- Add Coconut Milk and Chicken: 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, allowing the flavors to meld and the noodles to soften.
- Finish with Herbs and Seasoning: Stir in the torn fresh basil, chopped cilantro, and scallions. Taste and season with salt and pepper as needed.
- Serve: Serve the soup hot immediately, garnished with additional lime wedges if desired. Note that the noodles absorb liquid over time, so add more chicken broth if reheating leftovers.
Notes
- To save prep time, start sautéing the onion while preparing other ingredients, and chop herbs during the simmering step.
- Rice noodles vary in thickness and packaging; adjust the amount according to preference. Thicker rice noodles (around 3 mm) are recommended for better texture.
- Use Thai Kitchen red curry paste for flavorful but not overly spicy soup; adjust quantity based on your preferred spice level and curry paste brand heat.
- This soup is featured in the Salt & Lavender: Everyday Essentials cookbook, making it a reliable favorite.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg
