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Easy Thai Chicken Curry Soup Recipe

Easy Thai Chicken Curry Soup Recipe
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★★★★★

5.3 from 23 reviews

A flavorful and comforting Easy Thai Chicken Curry Soup featuring tender chicken, rice noodles, and a rich coconut milk base infused with Thai red curry paste, fresh herbs, and bright lime juice. This quick and vibrant soup is perfect for a cozy weeknight meal or anytime you crave a taste of Thailand.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 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 (rotisserie recommended)

Herbs and Garnish

  • Generous handful fresh basil, torn
  • Handful fresh cilantro, chopped
  • Chopped scallions, to taste
  • Salt & pepper, to taste
  • Lime wedges for serving (optional)

Instructions

  1. Sauté Aromatics: Add the olive oil and chopped onion to a large pot over medium-high heat. Sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
  2. Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste into the pot. Cook for about 30 seconds until fragrant, stirring constantly to combine.
  3. Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice. Add the uncooked rice noodles to the mixture. Increase the heat to high and bring the soup to a gentle boil.
  4. Add Coconut Milk and Chicken: Stir in the can of full fat coconut milk and shredded cooked chicken. Reduce heat to medium-low and allow the soup to simmer for 10 minutes, letting the flavors meld and the noodles soften.
  5. Add Fresh Herbs and Season: Stir in the torn basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste, adjusting as needed for balance.
  6. Serve: Serve the soup immediately while hot, with an extra wedge of lime on the side for added brightness if desired. Note that the noodles will continue to absorb liquid over time; if reheating leftovers, add more chicken broth to loosen the soup.

Notes

  • Use rotisserie chicken for convenience and enhanced flavor.
  • Adjust the amount of Thai red curry paste based on your preferred spice level.
  • The noodles will soak up liquid the longer the soup sits; add extra broth when reheating to maintain soup consistency.
  • You can substitute vegetable broth to make the soup vegetarian-friendly, but omit chicken in that case.
  • Serve with lime wedges to add extra freshness and acidity.

Nutrition

Keywords: Thai chicken curry soup, coconut milk soup, easy Thai soup, rice noodle soup, quick chicken curry, Thai red curry soup

Find it online: https://cookedbycleo.com/easy-thai-chicken-curry-soup-recipe/