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Easy Thai Chicken Curry Soup Recipe

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★★★★★

4.9 from 120 reviews

This Easy Thai Chicken Curry Soup is a flavorful and comforting dish combining tender chicken, aromatic Thai red curry paste, creamy coconut milk, and fresh herbs. Perfect for a quick weeknight meal, this soup offers a vibrant taste with minimal effort, blending spicy, tangy, and creamy elements in a warm broth served over rice noodles.

Ingredients

Scale

Soup Base

  • 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

Noodles and Protein

  • 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 and pepper, to taste
  • Lime wedges, for serving (optional)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for 5 minutes, stirring occasionally until softened and translucent.
  2. Add Ginger, Garlic, and Curry Paste: Stir in grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds, stirring constantly to release the flavors.
  3. 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 mixture to a gentle boil.
  4. Add Coconut Milk and Chicken, Simmer: Stir in the full-fat coconut milk and shredded cooked chicken. Reduce heat to medium-low and simmer the soup for 10 minutes, allowing flavors to meld and noodles to cook through.
  5. Add Fresh Herbs and Season: Stir in torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste.
  6. Serve: Serve the soup immediately, garnished with extra lime wedges if desired. Note that the noodles will soak up more liquid over time, so add additional chicken broth when reheating leftovers.

Notes

  • Use full fat coconut milk for a creamier soup; light versions may affect texture and flavor.
  • Adjust the amount of Thai red curry paste based on your spice preference.
  • If reheating leftovers, add extra chicken broth to compensate for noodle absorption.
  • Rotisserie chicken is a convenient option but you can use any cooked chicken.

Keywords: Thai chicken curry soup, easy chicken soup, coconut milk soup, Thai curry, rice noodle soup

Find it online: https://thedishspot.com/easy-thai-chicken-curry-soup-recipe/