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