Description
This Easy Thai Chicken Curry Soup is a quick, comforting meal made with red curry paste, coconut milk, rice noodles, and shredded chicken. It’s packed with flavor and comes together in just 20 minutes, making it perfect for busy weeknights.
Ingredients
1 tbsp olive oil
1 medium onion, finely chopped
1 tbsp grated fresh ginger
3 cloves garlic, minced
2 tbsp Thai red curry paste
4 cups chicken or vegetable broth
1 cup water
Juice of 1 lime
6 oz uncooked rice noodles
1 can (13.5 oz) full-fat coconut milk
2 cups shredded cooked chicken (e.g., rotisserie)
1/4 cup fresh basil, torn
1/4 cup fresh cilantro, chopped
2 scallions, chopped
Salt and pepper, to taste
Lime wedges (optional, for serving)
Instructions
- In a large pot, heat olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally.
- Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook for 30 seconds until fragrant.
- Pour in the broth, water, and lime juice. Add the rice noodles and bring to a gentle boil over high heat.
- Reduce heat to medium-low and stir in the coconut milk and shredded chicken. Simmer for 10 minutes.
- Add fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste.
- Serve immediately with lime wedges on the side, if desired.
Notes
- Use rotisserie chicken to save time.
- Add mushrooms, spinach, or bell peppers for extra veggies.
- For a vegetarian version, use tofu and vegetable broth.
- Cook noodles separately if making ahead to avoid mushiness.
- Thin the soup with extra broth or water when reheating.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 370
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
