Description
This easy Thai chicken curry soup is rich, creamy, and packed with bold flavors from coconut milk, red curry paste, and fresh herbs. It comes together quickly for a comforting and vibrant meal.
Ingredients
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
3.5 ounces uncooked rice noodles
1 (13.5 ounce) can full-fat coconut milk
2 cups shredded cooked chicken
Fresh basil, torn (generous handful)
Fresh cilantro, chopped (handful)
Scallions, chopped to taste
Salt and pepper to taste
Lime wedges for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté for about 5 minutes until softened.
- Stir in grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds until fragrant.
- Add broth, water, and lime juice. Stir in rice noodles and bring to a gentle boil.
- Once boiling, add coconut milk and shredded chicken. Reduce heat to medium-low and simmer for about 10 minutes.
- Stir in fresh basil, cilantro, and scallions.
- Season with salt and pepper to taste.
- Serve hot with lime wedges on the side.
Notes
Use rotisserie chicken for convenience and added flavor.
Substitute tofu or shrimp for a different protein option.
Add vegetables like bell peppers, mushrooms, or spinach for extra nutrition.
Adjust curry paste for desired spice level.
Cook noodles separately if storing to prevent them from becoming too soft.
Store in the refrigerator for up to 3 days and reheat gently with extra broth if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
