Description
Indulge in the vibrant flavors of Easy Thai Chicken Curry Soup, a quick and comforting dish that brings the essence of Thai cuisine right to your table. Ready in just 20 minutes, this soup features a luscious coconut milk base infused with aromatic red curry paste, tender chicken, and delicate rice noodles. Whether you’re using leftover rotisserie chicken or fresh ingredients, this versatile recipe is perfect for busy weeknights or cozy weekends. Garnish with fresh herbs for an added touch of brightness, making it an ideal choice for gatherings or a lovely meal at home.
Ingredients
Scale
- 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 to taste)
- 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 (e.g., rotisserie chicken)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onion until soft.
- Add grated ginger, minced garlic, and curry paste; cook until fragrant.
- Pour in chicken broth, water, lime juice, and rice noodles; bring to a boil.
- Stir in coconut milk and shredded chicken; simmer on medium-low for 10 minutes.
- Add torn basil and chopped cilantro; season with salt and pepper to taste.
- Serve hot with lime wedges and additional herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg