Easy Thai Chicken Curry Soup Recipe
This Easy Thai Chicken Curry Soup is a flavorful and comforting dish featuring aromatic Thai red curry, creamy coconut milk, and tender chicken combined with rice noodles. Perfect for a cozy meal, it’s quick to prepare and packed with fresh herbs and a tangy hint of lime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 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 ounce) can full fat coconut milk
- 2 cups shredded cooked chicken (rotisserie recommended)
Herbs and Garnishes
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Lime wedges for serving (optional)
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion turns translucent and fragrant.
- Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds while stirring continuously to release the flavors.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice. Add the uncooked rice noodles. Increase the heat to high and bring the mixture to a gentle boil.
- Incorporate Coconut Milk and Chicken: Stir in the full fat coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer gently for 10 minutes to meld the flavors.
- Add Fresh Herbs and Season: Stir in the torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve immediately with lime wedges on the side for extra brightness. Note that the noodles will continue to absorb liquid over time, so add additional chicken broth when reheating leftovers if needed.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- The noodles soak up liquid as the soup sits; add extra broth when reheating to maintain the right consistency.
- Adjust the amount of Thai red curry paste to control the heat level.
- This soup is best enjoyed fresh for the best texture of noodles.
Keywords: Thai chicken curry soup, easy Thai soup, coconut milk soup, Thai red curry soup, chicken noodle soup
