Description
A fragrant and comforting Easy Thai Chicken Curry Soup featuring tender chicken, creamy coconut milk, and vibrant Thai red curry paste, infused with fresh herbs and lime for a perfect balance of flavors. This quick and easy recipe is ideal for a cozy weeknight meal or when you want a taste of Thai cuisine at home.
Ingredients
Scale
Soup Base
- 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
Noodles and Protein
- 3.5 ounces uncooked rice noodles
- 1 (13.5 ounce) can full fat coconut milk
- 2 cups shredded cooked chicken (rotisserie recommended)
Herbs and Garnishes
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt & pepper, to taste
- Lime wedges, for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and sauté for 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add Ginger, Garlic, and Curry Paste: Stir in grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds, stirring constantly to release the fragrant spices.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice. Add the uncooked rice noodles. Increase 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 heat to medium-low and let the soup simmer gently for 10 minutes, allowing flavors to meld and noodles to cook through.
- Add Herbs and Season: Stir in torn fresh basil, chopped cilantro, and chopped scallions. Season the soup with salt and pepper according to taste.
- Serve: Serve immediately with lime wedges on the side for extra tang. Note that the noodles will absorb more liquid if the soup sits; add extra chicken broth if reheating leftovers to maintain desired consistency.
Notes
- For best results, use authentic Thai red curry paste to achieve the classic flavor profile.
- Rotisserie chicken works well for a quick prep but cooked chicken breast or thighs can be used as substitutes.
- Rice noodles cook quickly in the soup; avoid pre-cooking to prevent sogginess.
- Add more chicken broth when reheating leftovers to keep the soup from becoming too thick as noodles absorb liquid.
- Adjust spice level by varying the amount of curry paste used.
- Lime wedges enhance brightness when served but can be omitted if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
Keywords: Thai chicken curry soup, coconut milk soup, easy Thai soup, Thai red curry, rice noodle soup, quick chicken soup
