Description
This Easy Thai Chicken Curry Soup is a flavorful and comforting dish featuring aromatic Thai red curry paste, creamy coconut milk, and tender shredded chicken with rice noodles. It comes together quickly on the stovetop, making it perfect for a weeknight meal. Fresh herbs like basil, cilantro, and scallions add brightness and freshness, while a squeeze of lime juice balances the richness.
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 & Seasonings
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions to taste
- Salt & pepper to taste
- Lime wedges for serving (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for 5 minutes, stirring occasionally until softened.
- Add Ginger, Garlic & Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds until fragrant.
- Add Liquids & 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.
- Simmer with Coconut Milk & 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 flavors and cook the noodles.
- Add Fresh Herbs & Seasoning: Stir in the torn basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste.
- Serve: Serve the soup immediately with optional lime wedges on the side. Note that the noodles will absorb more liquid over time; add additional chicken broth when reheating leftovers if needed.
Notes
- To save time, prep ingredients while cooking—for example, start sautéing the onion while chopping the garlic and ginger, then chop herbs during simmering.
- Rice noodle sizes vary; thicker noodles (around 3 mm) are preferred for texture. Adjust noodle quantity as needed depending on package size.
- Use Thai Kitchen red curry paste for a flavorful but not overly spicy curry; adjust the amount if using hotter curry pastes based on your heat preference.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 16 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 50 mg
