Description
This Easy Thai Chicken Curry Soup is a vibrant and comforting dish that combines rich coconut milk, fragrant Thai red curry paste, fresh herbs, and tender shredded chicken. Ready in just 20 minutes, this soup is perfect for a quick weeknight meal or a flavorful lunch. Rice noodles add a satisfying texture, while lime juice and fresh basil and cilantro give it a bright, fresh finish.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1/2 medium onion, chopped finely
- 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
Main Ingredients
- 3.5 ounces uncooked rice noodles
- 1 (13.5 ounce) can full fat coconut milk
- 2 cups shredded cooked chicken (rotisserie chicken preferred)
Fresh Herbs & Garnishes
- 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: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for approximately 30 seconds, allowing the spices and aromatics to release their fragrances and deepen in flavor.
- Add Broth, Water, Lime Juice, and Noodles: Pour in the chicken or vegetable broth, water, and the juice of one lime. Add the uncooked rice noodles to the pot. Increase the heat to high and bring the mixture to a gentle boil to cook the noodles.
- Incorporate Coconut Milk and Chicken: Stir in the full-fat coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer gently for 10 minutes, allowing the flavors to meld and the chicken to warm through.
- Add Fresh Herbs and Season: Stir in the torn fresh basil, chopped cilantro, and chopped scallions. Taste and season the soup with salt and pepper as needed to enhance the flavors.
- Serve: Serve the soup immediately, garnished with extra lime wedges on the side if desired. Note that the noodles will absorb more liquid if left to sit, so add additional chicken broth when reheating leftovers to maintain soup consistency.
Notes
- Use quality Thai red curry paste for authentic flavor; adjust the amount based on your preferred spice level.
- Rotisserie chicken is a quick and flavorful shortcut, but cooked shredded chicken breast or thighs work well too.
- If you prefer vegetarian, substitute chicken broth and chicken with vegetable broth and tofu or extra vegetables, and use vegetarian-friendly curry paste.
- The soup thickens as it sits due to noodles absorbing broth; thin with additional broth when reheating.
