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Easy Thai Chicken Curry Soup Recipe

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4.1 from 14 reviews

This Easy Thai Chicken Curry Soup combines the vibrant flavors of Thai red curry paste, fragrant fresh herbs, and creamy coconut milk in a comforting, quick-to-make soup. Perfect for weeknight dinners, it features tender chicken, rice noodles, and a perfect balance of spicy, tangy, and savory notes.

Ingredients

Base 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

Broth and Liquids

  • 4 cups chicken or vegetable broth
  • 2 cups water
  • Juice of 1 lime
  • 1 (13.5 ounce) can full fat coconut milk

Main Ingredients

  • 3.5 ounces uncooked rice noodles
  • 2 cups shredded cooked chicken (rotisserie works well)

Fresh Herbs and Garnish

  • 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 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 and translucent.
  2. Add ginger, garlic, and curry paste: Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the flavors and aromas.
  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: 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 allow flavors to meld and noodles to cook through.
  5. Add fresh herbs and season: Stir in the torn fresh basil, chopped cilantro, and scallions. Season with salt and pepper according to taste.
  6. Serve: Serve the soup immediately with optional lime wedges on the side. Note that the noodles will absorb more liquid over time, so add extra chicken broth when reheating leftovers to maintain a soupy consistency.

Notes

  • Use rotisserie chicken for quick preparation, but any shredded cooked chicken works well.
  • Thai red curry paste can vary in heat; adjust quantity to suit your spice preference.
  • Rice noodles cook quickly in the soup and thicken the broth; for leftovers, add extra broth when reheating.
  • Full-fat coconut milk adds richness; light coconut milk can be used but will be less creamy.
  • Fresh herbs like basil and cilantro provide essential freshness typical of Thai cuisine.

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