Thai cuisine is known for its vibrant flavors and aromatic ingredients. This Easy Thai Chicken Curry Soup is a perfect blend of spicy, creamy, and savory notes, making it a comforting meal that can be prepared in just 30 minutes. Whether you’re new to Thai cooking or a seasoned pro, this recipe is sure to delight your taste buds.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 4 heaping tablespoons Thai red curry paste (adjust according to heat preference)
- 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 (preferably from a rotisserie chicken)
- A generous handful of fresh basil, torn
- A handful of fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Directions
- Prepare the Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, until softened.
- Add Flavor: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds until fragrant, ensuring the curry paste is well combined with the aromatics.
- Build the Soup Base: Pour in the chicken or vegetable broth, water, and lime juice. Bring the mixture to a boil.
- Cook the Noodles: Add the uncooked rice noodles to the boiling soup. Return to a gentle boil and cook until the noodles are tender.
- Incorporate the Coconut Milk and Chicken: Reduce the heat to medium-low. Stir in the full-fat coconut milk and the shredded cooked chicken. Allow the soup to simmer for about 10 minutes, letting the flavors meld together.
- Add Fresh Herbs: Stir in the torn fresh basil, chopped cilantro, and chopped scallions. Adjust the seasoning with salt and pepper to taste.
- Serve: Serve the soup hot with lime wedges on the side if desired, allowing guests to add an extra burst of citrus flavor to their liking.
Additional Tips
- Heat Level: Adjust the amount of Thai red curry paste to control the heat level of the soup. Start with less if you’re sensitive to spice, and add more as needed.
- Protein Variation: You can substitute the shredded chicken with tofu or shrimp for a different protein option.
- Noodle Choice: Feel free to use your favorite type of noodles, whether it’s rice noodles, egg noodles, or even zucchini noodles for a low-carb option.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 300 kcal per serving
- Servings: 4
Enjoy this flavorful and easy-to-make Thai Chicken Curry Soup that brings a taste of Thailand right to your kitchen. Perfect for a quick weeknight dinner or a cozy weekend meal!
Easy Thai Chicken Curry Soup
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Easy Thai Chicken Curry Soup combines the comforting warmth of homemade soup with the exotic flavors of Thailand. Featuring tender chicken, creamy coconut milk, and a spicy kick from red curry paste, each spoonful promises a delightful escape from the ordinary. Perfect for those looking to spice up their meal routine or simply indulge in a nourishing bowl of goodness.
Ingredients
1 tablespoon olive oil
1/2 medium onion, finely chopped
1 teaspoon grated fresh ginger
3 cloves garlic, minced
4 heaping tablespoons Thai red curry paste (adjust according to heat preference)
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 (preferably from a rotisserie chicken)
A generous handful of fresh basil, torn
A handful of fresh cilantro, chopped
Chopped scallions, to taste
Salt and pepper, to taste
Lime wedges, for serving (optional)
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for about 5 minutes, until softened.
Stir in the ginger, garlic, and curry paste and cook for about 30 seconds until fragrant.
Add the broth, water, and lime juice, then bring to a boil. Add the rice noodles and return to a gentle boil.
Reduce heat to medium-low and stir in the coconut milk and cooked chicken. Let the soup simmer for about 10 minutes.
Stir in the basil, cilantro, and scallions. Adjust seasoning with salt and pepper.
Serve hot with lime wedges on the side if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 300