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Easy Thai Chicken Curry Soup Recipe

Easy Thai Chicken Curry Soup Recipe
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★★★★★

4.8 from 22 reviews

A flavorful and comforting Easy Thai Chicken Curry Soup made with fragrant Thai red curry paste, creamy coconut milk, tender chicken, and rice noodles. This quick and satisfying soup combines aromatic herbs and spices for a delicious taste of Thailand that’s perfect for any meal.

Ingredients

Scale

Main 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
  • 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)

Herbs and Garnishes

  • Generous handful fresh basil, torn
  • Handful fresh cilantro, chopped
  • Chopped scallions, to taste
  • Salt & pepper, to taste
  • Lime wedges, for serving (optional)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and sauté for 5 minutes, stirring occasionally until softened and translucent.
  2. Add Ginger, Garlic, and Curry Paste: Stir in grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds, stirring constantly to release the flavors and aromas.
  3. Combine Broth, Water, Lime, and Noodles: Pour in chicken or vegetable broth, water, and freshly squeezed lime juice. Add uncooked rice noodles. Increase heat to high and bring the mixture to a gentle boil.
  4. 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 gently for 10 minutes, allowing flavors to meld and noodles to cook through.
  5. Add Fresh Herbs and Season: Stir in torn fresh basil, chopped cilantro, and chopped scallions. Season the soup with salt and pepper according to your taste preferences.
  6. Serve: Serve the soup immediately, optionally with a wedge of lime on the side. Note that the noodles will absorb more liquid if left to stand, so add additional chicken broth if reheating leftovers.

Notes

  • You can use either chicken or vegetable broth depending on your preference.
  • Thai red curry paste varies in heat; adjust quantity based on your spice tolerance.
  • Full-fat coconut milk adds creaminess and richness; light coconut milk can be substituted but may alter texture.
  • Rotisserie chicken is an easy shortcut, but you can use any cooked shredded chicken.
  • For reheating, add more broth to loosen the soup since noodles absorb liquid over time.
  • The lime wedge garnish adds freshness and a zesty brightness just before serving.

Nutrition

Keywords: Thai chicken curry soup, red curry soup, coconut milk soup, easy Thai recipe, chicken noodle soup, quick curry soup

Find it online: https://www.sanacooks.com/easy-thai-chicken-curry-soup-recipe/