Description
This Easy Thai Chicken Curry Soup is a quick, comforting, and flavorful dish that’s perfect for busy nights or a relaxing weekend meal. With creamy coconut milk, aromatic Thai red curry paste, and tender rice noodles, it offers a satisfying balance of spice and comfort. Ready in just 20 minutes, it’s ideal for using up leftover chicken or rotisserie chicken. Garnished with fresh herbs and a zing of lime, this soup will become a family favorite!
Ingredients
1 tablespoon olive oil
½ 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
3.5 ounces uncooked rice noodles
1 (13.5 oz) can full-fat coconut milk
2 cups shredded cooked chicken (rotisserie chicken works well)
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions to taste
Salt & pepper to taste
Lime wedges for serving (optional)
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté for about 5 minutes until softened.
- Add Flavorings: Stir in grated ginger, minced garlic, and Thai red curry paste. Cook for 30 seconds to allow the curry paste to release its aroma.
- Add Liquids & Noodles: Pour in the broth, water, and lime juice. Add the rice noodles. Bring the mixture to a gentle boil, then reduce heat.
- Simmer the Soup: Stir in the coconut milk and shredded chicken. Let the soup simmer for 10 minutes, allowing the flavors to meld and noodles to cook.
- Add Fresh Herbs: Stir in torn basil, chopped cilantro, and scallions. Season with salt and pepper to taste.
- Serve: Serve immediately with lime wedges for added citrus flavor.
Notes
- Noodle Absorption: Noodles will absorb more liquid as the soup sits. Add extra broth when reheating for a soupier consistency.
- Spicy Kick: Increase curry paste or add chili flakes or fresh chilies for more heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Thai
