Description
A vibrant and comforting Thai Chicken Curry Soup featuring aromatic red curry paste, creamy coconut milk, tender shredded chicken, and rice noodles. Ready in just 20 minutes, this flavorful soup is garnished with fresh herbs and lime for a perfect balance of spicy, tangy, and creamy flavors ideal for a quick weeknight meal.
Ingredients
Scale
Main 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 (e.g., rotisserie)
Garnishes & Seasoning
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Instructions
- Sauté aromatics: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 5 minutes, stirring occasionally until softened and translucent.
- Add ginger, garlic, and curry paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the flavors and aromas.
- 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.
- Incorporate 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 for 10 minutes, allowing the flavors to meld and the noodles to soften.
- Add fresh herbs and season: Stir in the torn basil, chopped cilantro, and chopped scallions. Season with salt and pepper to taste, adjusting as needed.
- Serve: Serve the soup immediately with optional lime wedges on the side. Note that the noodles will absorb more liquid if the soup sits, so add more chicken broth when reheating leftovers.
Notes
- Use full fat coconut milk for a rich, creamy texture; light coconut milk will make the soup less creamy.
- Rotisserie chicken works well for convenience, but any cooked shredded chicken is suitable.
- Adjust curry paste quantity depending on your preferred spice level.
- Add more broth when reheating as noodles tend to soak up liquid.
- Fresh herbs add brightness; feel free to add more or substitute with Thai basil if available.
