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Easy Thai Chicken Curry Soup Recipe

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★★★★

4 from 29 reviews

This Easy Thai Chicken Curry Soup is a flavorful and comforting dish that combines the rich taste of Thai red curry paste with creamy coconut milk, tender chicken, and delicate rice noodles. Ready in just 20 minutes, it’s perfect for a quick weeknight dinner or a cozy meal anytime. Fresh herbs and lime juice add brightness and freshness to every bowl.

Ingredients

Scale

Soup Base

  • 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

Main Ingredients

  • 3.5 ounces uncooked rice noodles
  • 1 (13.5 ounce) can full fat coconut milk
  • 2 cups shredded cooked chicken (rotisserie recommended)

To Garnish

  • Generous handful fresh basil, torn
  • Handful fresh cilantro, chopped
  • Chopped scallions, to taste
  • Salt & pepper, to taste
  • Lime wedges for serving (optional)

Instructions

  1. Sauté the 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 the onion softens and becomes translucent.
  2. Add ginger, garlic, and curry paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the flavors, stirring constantly to avoid burning.
  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. Incorporate coconut milk and chicken: Stir in the full-fat coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer for 10 minutes, allowing the flavors to meld and the noodles to cook through.
  5. Add fresh herbs and season: Stir in the torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper according to your taste.
  6. Serve: Serve immediately, with optional lime wedges on the side for extra zing. Note that the noodles will absorb more liquid if kept longer, so add extra chicken broth when reheating leftovers.

Notes

  • Use rotisserie chicken for a quick and flavorful protein option.
  • Adjust the amount of Thai red curry paste based on your preference for spice and heat.
  • If reheating, add extra chicken broth or water to loosen the soup as the noodles absorb liquid over time.
  • Full-fat coconut milk adds richness; you may use light coconut milk for a lower-calorie option but expect a thinner texture.
  • Rice noodles cook quickly; avoid overcooking to prevent them from becoming mushy.

Keywords: Thai chicken curry soup, Thai curry soup, coconut chicken soup, easy Thai soup, rice noodle soup, quick chicken soup, Thai recipes

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