Description
This Thai Chicken Curry Soup is a vibrant and comforting dish packed with aromatic flavors from red curry paste, fresh herbs, and creamy coconut milk. Ready in just 20 minutes, it’s an easy-to-make, satisfying soup featuring tender shredded chicken and rice noodles, perfect for a cozy meal that brings a touch of Thai cuisine to your table.
Ingredients
Scale
Base 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
Liquids & Broth
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 1 (13.5-ounce) can full-fat coconut milk
Main Ingredients
- 3.5 ounces uncooked rice noodles
- 2 cups shredded cooked chicken
Herbs & Garnishes
- Fresh basil, torn
- Fresh cilantro, chopped
- Chopped scallions
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Sauté onion: Heat olive oil in a large pot over medium-high heat and sauté the finely chopped onion for about 5 minutes until it becomes translucent and fragrant.
- Add aromatics and curry paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste, cooking for 30 seconds to release their flavors without burning.
- Add liquids and noodles: Pour in the chicken or vegetable broth, water, and lime juice; then add the uncooked rice noodles. 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, then reduce the heat 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 torn basil, chopped cilantro, and chopped scallions. Season the soup with salt and pepper to taste, then serve hot accompanied by lime wedges for an extra zing.
Notes
- Use gluten-free rice noodles to keep the dish gluten-free.
- Adjust red curry paste amount to control the spicy level.
- For extra protein, consider adding shrimp or tofu.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Make sure not to overcook the noodles to avoid mushiness.
