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Easy Thai Chicken Curry Soup Recipe

Easy Thai Chicken Curry Soup Recipe
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★★★★★

5.2 from 20 reviews

This Easy Thai Chicken Curry Soup combines fragrant Thai red curry paste, creamy coconut milk, tender chicken, and delicate rice noodles in a flavorful broth. A quick and comforting dish perfect for weeknight dinners, it offers a vibrant balance of spicy, tangy, and savory flavors topped with fresh herbs and lime.

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 preferred)

Herbs & Garnishes

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

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
  2. Add Ginger, Garlic, and Curry Paste: Stir in grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the flavors and aromas.
  3. 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, allowing the noodles to soften.
  4. Incorporate Coconut Milk and Chicken: Stir in the full fat coconut milk and shredded cooked chicken. Reduce heat to medium-low, letting the soup simmer gently for 10 minutes to meld flavors and heat the chicken through.
  5. Add Fresh Herbs and Season: Mix in torn basil, chopped cilantro, and scallions. Season the soup with salt and pepper according to your taste preferences.
  6. Serve: Ladle the soup into bowls and serve immediately, optionally with lime wedges on the side for added tang. Note that noodles absorb liquid over time, so add extra broth when reheating leftovers.

Notes

  • Use full fat coconut milk for a creamier and richer soup.
  • Thai red curry paste brands vary in spice level; adjust the amount to suit your heat preference.
  • Rotisserie chicken is a convenient shortcut, but any cooked shredded chicken works.
  • If noodles soak up too much broth after sitting, add extra chicken broth when reheating.
  • Lime juice adds brightness—feel free to add more at serving.

Nutrition

Keywords: Thai chicken curry soup, easy Thai soup, coconut milk soup, chicken noodle soup Thai style, quick Thai dinner

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