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Easy Thai Chicken Curry Soup Recipe

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4.2 from 6 reviews

This Easy Thai Chicken Curry Soup is a vibrant and flavorful dish that combines the rich creaminess of coconut milk with the spicy kick of Thai red curry paste. Ready in just 20 minutes, it’s a comforting and aromatic soup featuring tender chicken, rice noodles, fresh herbs, and a zesty lime finish, perfect for a quick weeknight dinner or a cozy meal any time of the year.

  • Total Time: 20 minutes
  • Yield: 6 servings

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

Liquids & Broth

  • 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 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

  1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and sauté for about 5 minutes, stirring occasionally until the onion becomes translucent and fragrant.
  2. Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for approximately 30 seconds to release their aromas, stirring continuously to prevent burning.
  3. Add Broth, Water, Lime Juice, and Noodles: Pour in the chicken or vegetable broth, water, and freshly squeezed lime juice. Add the uncooked rice noodles. Increase the heat to high and bring the mixture to a gentle boil.
  4. Mix in Coconut Milk and Chicken, Simmer: Stir the full fat coconut milk and shredded cooked chicken into the pot. Reduce the heat to medium-low and let the soup simmer gently for 10 minutes, allowing the flavors to meld and the noodles to soften.
  5. Add Fresh Herbs and Season: Stir in the torn basil, chopped cilantro, and chopped scallions. Season the soup with salt and pepper according to taste.
  6. Serve: Serve the soup immediately, garnished with lime wedges if desired. Note that the noodles absorb liquid over time—add more chicken broth to adjust consistency if reheating leftovers.

Notes

  • Use rotisserie chicken for a quick and flavorful protein addition.
  • Adjust the amount of Thai red curry paste based on your spice preference.
  • Rice noodles continue to soak broth after cooking; add extra broth or water when reheating to keep soup from thickening.
  • You can substitute vegetable broth for a vegetarian version but ensure to replace chicken with tofu or a similar protein.
  • Fresh herbs like basil and cilantro are essential for authentic Thai flavor and should be added at the end for freshness.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

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