Description
This Easy Thai Chicken Curry Soup combines fragrant Thai red curry paste, creamy coconut milk, tender chicken, and rice noodles in a comforting broth. Ready in just 20 minutes, it’s perfect for a quick weeknight dinner packed with vibrant flavors and fresh herbs.
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
- Salt & pepper to taste
- Lime wedges for serving (optional)
Instructions
- Heat oil and sauté onion: Add the olive oil and finely chopped onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally until the onion is soft and translucent.
- Add aromatics and curry paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release their flavors, stirring constantly to avoid burning.
- 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 soup to a gentle boil, allowing the noodles to soften.
- Incorporate coconut milk and chicken, then simmer: 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 and heat the chicken through.
- Add fresh herbs and season: Stir in the torn fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste. Adjust seasoning as needed.
- Serve with lime wedges: Serve the soup immediately with extra lime wedges on the side for added brightness. Note that the noodles will absorb more liquid if left longer, so add additional chicken broth when reheating leftovers to maintain soup consistency.
Notes
- Prep while cooking to save time: Start sautéing the onion while prepping the garlic, ginger, and curry paste, and chop herbs while the soup simmers.
- Rice noodles vary by brand and thickness; use thicker noodles (around 3 mm) for best texture and adjust quantity as needed.
- Thai Kitchen red curry paste is recommended for balanced flavor; reduce the amount if using hotter curry pastes to control spiciness.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook, perfect for quick and flavorful meals.
- For reheating, add extra broth to compensate for noodles absorbing liquid overnight.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 17 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg
