Description
This Easy Thai Chicken Curry Soup is a vibrant and flavorful blend of Thai red curry paste, coconut milk, and fresh herbs, combined with tender chicken and rice noodles. Ready in just 20 minutes, this comforting soup is perfect for a quick weeknight dinner or a cozy meal anytime. The balance of spicy, tangy, and creamy elements makes it deliciously satisfying and authentically inspired.
Ingredients
Main Ingredients
- 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
- 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)
Fresh Herbs & Garnishes
- 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 olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent, stirring occasionally to prevent browning.
- Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook the mixture for about 30 seconds to release the fragrant spices and flavors, stirring constantly to blend.
- 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 begin softening.
- Add 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 cook the noodles fully.
- Add Fresh Herbs and Season: Stir in the torn fresh basil, chopped cilantro, and chopped scallions. Season the soup with salt and pepper to taste, adjusting seasoning as needed for balance.
- Serve and Garnish: Serve the soup immediately, optionally with extra lime wedges on the side for a fresh, tangy finish. Note that the noodles will absorb more liquid if the soup sits; add additional chicken broth when reheating leftovers.
Notes
- The red curry paste is key to authentic flavor—choose a good quality brand.
- If you want a gluten-free version, ensure the rice noodles and curry paste do not contain gluten.
- Using rotisserie chicken saves time and adds depth of flavor.
- Add extra broth when reheating leftovers as the noodles soak up liquid over time.
- You can adjust the spiciness by using more or less curry paste based on preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
