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Easy Thai Chicken Curry Soup Recipe

Easy Thai Chicken Curry Soup Recipe
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★★★★★

4.7 from 10 reviews

This Easy Thai Chicken Curry Soup is a flavorful, comforting dish that combines aromatic Thai red curry paste, creamy coconut milk, tender chicken, and fresh herbs. Perfect for a quick weeknight meal, it’s packed with vibrant spices and a hint of lime to brighten every spoonful. The soup features rice noodles that absorb the rich broth, making each bowl wonderfully satisfying.

Ingredients

Scale

Sauté Base

  • 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

Soup Liquids and Noodles

  • 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

Protein and Garnishes

  • 2 cups shredded cooked chicken (rotisserie recommended)
  • 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: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for 5 minutes, stirring occasionally until softened and translucent.
  2. 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 without burning the spices.
  3. Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice. Add the rice noodles. Increase heat to high and bring the soup to a gentle boil, allowing the noodles to start softening.
  4. 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 the flavors to meld and the chicken to warm through.
  5. Finish with Fresh Herbs and Seasoning: Stir in torn fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste, adjusting the soup’s seasoning as needed.
  6. Serve: Serve the soup immediately, garnished with extra lime wedges if desired. Note that the noodles will continue to soak up liquid if left to sit, so add more chicken broth when reheating leftovers to maintain soup consistency.

Notes

  • Adjust the amount of Thai red curry paste based on your spice tolerance; start with less if you prefer milder soup.
  • Use rotisserie chicken for convenience and enhanced flavor, but leftover cooked chicken works well too.
  • If reheating leftovers, add extra chicken broth or water to loosen the noodles that may have absorbed most of the liquid.
  • Fresh herbs like basil and cilantro add brightness and authentic Thai flavor—don’t skip them.
  • For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken or replace with tofu.

Nutrition

Keywords: Thai chicken curry soup, coconut milk soup, red curry soup, easy Thai recipes, chicken noodle soup, spicy Thai soup

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