Description
This easy Thai Chicken Curry Soup is a flavorful and comforting dish that combines aromatic Thai red curry paste with creamy coconut milk and tender shredded chicken, enhanced by fresh herbs and lime juice. Perfect for a quick weeknight meal, it features rice noodles simmered in a fragrant broth for a satisfying and delicious soup.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1/2 medium onion chopped finely
- 1 teaspoon grated fresh ginger
- 3 cloves garlic minced
Broth and Soup Components
- 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 recommended)
Garnishes and 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: 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 becomes translucent and softened.
- Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds, stirring constantly to release their aromas and blend the flavors.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice, then add the uncooked rice noodles. Increase heat to high and bring the mixture to a gentle boil.
- Incorporate 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 for 10 minutes, allowing the noodles to soften and flavors to meld.
- Add Fresh Herbs and Season: Stir in the torn fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste.
- Serve: Serve the soup immediately with optional lime wedges on the side. Note that the noodles will absorb more liquid if left standing, so add extra chicken broth when reheating leftovers if needed.
Notes
- To save time, start sautéing the onion while preparing other ingredients, and chop herbs during the soup’s simmering phase.
- Rice noodles vary in thickness; thicker (around 3 mm) noodles work best for this soup. Adjust noodle weight based on package sizes.
- Use Thai Kitchen red curry paste for a flavorful but not overly spicy soup. Adjust the amount of curry paste if your brand is hotter.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 16 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 55 mg
