Description
This Thai Chicken Curry Soup is a flavorful, comforting dish that combines the rich aroma of red curry paste and coconut milk with tender shredded chicken and fresh herbs. Ready in just 20 minutes, it’s perfect for a quick weeknight meal that brings vibrant Thai flavors to your table.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 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
Fresh Herbs & Garnishes
- Fresh basil, torn
- Fresh cilantro, chopped
- Chopped scallions
- Lime wedges for serving
Seasoning
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat and sauté the finely chopped onion for about 5 minutes until soft and translucent, building the flavorful base for the soup.
- Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste, cooking for 30 seconds to release their aromatic oils and deepen the soup’s flavor.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice. Add the uncooked rice noodles and bring the mixture to a gentle boil, allowing the noodles to soften.
- Incorporate Coconut Milk and Chicken: Stir in the full-fat coconut milk and shredded cooked chicken. Reduce the heat and let the soup simmer gently for 10 minutes to meld all the flavors together.
- Finish with Fresh Herbs and Adjust Seasoning: Stir in torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste. Serve hot with lime wedges on the side for an extra citrusy brightness.
Notes
- For a spicier soup, add more Thai red curry paste or include sliced fresh chili peppers.
- If you prefer a vegetarian version, use vegetable broth and substitute chicken with firm tofu or additional vegetables.
- Rice noodles cook quickly; do not overcook to avoid a mushy texture.
- Full-fat coconut milk gives the best creamy texture, but light coconut milk can be used for a lower calorie option.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
