Description
This easy Thai chicken curry soup is a comforting and flavorful dish. It features tender chicken, creamy coconut milk, and a blend of aromatic spices. Perfect for a quick weeknight meal or a satisfying lunch, this soup balances sweet, spicy, salty, and tangy notes for a truly delightful experience.
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
- 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
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions to taste
- Salt & pepper to taste
- Lime wedges for serving (optional)
Instructions
- Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
- Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
- Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
- Stir in the coconut milk and chicken.
- Reduce heat to medium-low and let the soup simmer for 10 minutes.
- Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
- Serve immediately with an extra wedge of lime on the side if desired.
Notes
- For the best tenderness, use boneless, skinless chicken thighs. Chicken breasts are a good leaner alternative.
- Feel free to add other vegetables like bell peppers, carrots, mushrooms, zucchini, snow peas, or broccoli.
- Use full-fat coconut milk for a creamy texture. Light coconut milk will result in a thinner soup.
- Adjust the spice level by using more or less curry paste. Add sliced chili peppers or chili flakes for extra heat.
- The soup can be made ahead and stored in the fridge for up to 3 days. Add fresh herbs and lime juice just before serving.
- This Thai chicken curry soup is freezer-friendly for up to 2 months. Thaw overnight in the refrigerator before reheating.
- For a vegetarian version, substitute chicken with tofu or chickpeas and replace fish sauce with soy sauce or tamari.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 2 cups
- Calories: 350-400
- Sugar: Varies
- Sodium: Varies
- Fat: 18-22g
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: 20-25g
- Fiber: Varies
- Protein: 25-30g
- Cholesterol: Varies