Description
This Easy Thai Chicken Curry Soup combines fragrant Thai red curry paste, creamy coconut milk, tender chicken, and delicate rice noodles in a flavorful broth. A quick and comforting dish, it delivers a vibrant balance of spicy, tangy, and savory flavors, finished with fresh herbs and lime.
Ingredients
- 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
- 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 (rotisserie preferred)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add chopped onion and cook for about 5 minutes until softened and translucent.
2. Stir in grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the aromas.
3. Pour in chicken or vegetable broth, water, and lime juice. Add uncooked rice noodles and bring to a gentle boil.
4. Stir in coconut milk and shredded cooked chicken. Reduce heat to medium-low and simmer for 10 minutes.
5. Mix in basil, cilantro, and scallions. Season with salt and pepper to taste.
6. Ladle into bowls and serve immediately with optional lime wedges.
Notes
Use full fat coconut milk for the creamiest texture.
Adjust red curry paste amount depending on spice tolerance.
Rotisserie chicken is convenient, but any cooked shredded chicken will work.
If noodles absorb too much broth after sitting, add extra chicken broth when reheating.
For extra brightness, add more lime juice just before serving.