Description
Indulge in the vibrant flavors of this Easy Thai Chicken Curry Soup, a delightful dish that can be prepared in just 20 minutes. Perfect for busy weeknights or as a comforting meal on chilly days, this soup features a rich blend of Thai red curry paste and creamy coconut milk that transforms everyday ingredients into an extraordinary culinary experience. With tender chicken, aromatic herbs, and the option to customize with your favorite vegetables, this soup is not only delicious but also a nutritious choice for the whole family.
Ingredients
Scale
- 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
- 3.5 ounces uncooked rice noodles
- 1 (13.5 ounce) can full fat coconut milk
- 2 cups shredded cooked chicken (I used rotisserie)
- Generous handful fresh basil (torn)
- Handful fresh cilantro (chopped)
- Chopped scallions (to taste)
- Salt & pepper (to taste)
- Lime wedges (for serving – optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onion for about 5 minutes until translucent.
- Add grated ginger, minced garlic, and curry paste; cook for 30 seconds until fragrant.
- Pour in the broth, water, lime juice, and rice noodles. Bring to a gentle boil.
- Stir in coconut milk and shredded chicken. Reduce heat to medium-low and simmer for 10 minutes.
- Add torn basil, chopped cilantro, and scallions. Season with salt and pepper to taste.
- Serve hot with optional lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 50mg