Description
Indulge in the warmth and vibrancy of Easy Thai Chicken Curry Soup, a delightful dish that transports you straight to Thailand with its rich flavors and creamy texture. This comforting soup is perfect for any night of the week, taking just 20 minutes to prepare. Featuring tender chicken, aromatic spices, and a luscious coconut broth, it’s not only a quick meal solution but also an excellent way to use up leftover chicken. Customize it with your favorite vegetables or adjust the spice level to suit your taste. Whether you’re cooking for yourself or a crowd, this soup promises satisfaction in every bowl.
Ingredients
Scale
- 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 (adjust to taste)
- 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 (e.g., rotisserie chicken)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Instructions
- In a large pot, heat olive oil over medium-high heat. Sauté chopped onion for about 5 minutes until softened.
- Stir in grated ginger, minced garlic, and curry paste; cook for 30 seconds until fragrant.
- Add broth, water, lime juice, and rice noodles; bring to a gentle boil.
- Mix in coconut milk and shredded chicken; reduce heat and simmer for 10 minutes.
- Stir in torn basil, chopped cilantro, and scallions; season with salt and pepper to taste.
- Serve hot with lime wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg