Description
Easy Thai Chicken Curry Soup is a delightful and comforting dish that brings the vibrant flavors of Thailand straight to your kitchen. This quick and easy recipe requires just 20 minutes, making it perfect for busy weeknights or cozy weekends. With its creamy coconut milk base, aromatic Thai spices, and tender chicken, each bowl is a warm hug on a chilly day. Plus, it’s a fantastic way to utilize leftover rotisserie chicken while packing in nutrients from fresh herbs and vegetables. Enjoy this nourishing soup with lime wedges, crunchy toppings, or alongside your favorite side dishes for a complete meal.
Ingredients
Scale
- 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 (I used rotisserie)
- Generous handful fresh basil (torn)
- Handful fresh cilantro (chopped)
- Chopped scallions (to taste)
- Salt & pepper (to taste)
- Lime wedges (for serving optional)
Instructions
- In a large pot, heat olive oil over medium-high heat and sauté chopped onion until soft (about 5 minutes).
- Add grated ginger, minced garlic, and curry paste; cook for 30 seconds until fragrant.
- Pour in broth, water, lime juice, and uncooked rice noodles; bring to a gentle boil.
- Stir in coconut milk and shredded chicken; reduce heat to medium-low and simmer for 10 minutes.
- Add torn basil, chopped cilantro, and scallions; season with salt and pepper as needed.
- Serve immediately with lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg