Description
This Easy Thai Chicken Curry Soup combines fragrant Thai red curry paste, creamy coconut milk, and tender chicken with rice noodles in a comforting and flavorful broth. Ready in just 20 minutes, it’s perfect for a quick weeknight meal that bursts with authentic Thai flavors and fresh herbs.
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 (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 Onion and Aromatics: Add the olive oil and chopped onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally until the onion is softened and translucent.
- Add Ginger, Garlic, and Curry Paste: Stir in grated ginger, minced garlic, and Thai red curry paste. Cook everything together for about 30 seconds until fragrant.
- Add Broth, Water, Lime Juice, and Noodles: Pour in chicken or vegetable broth, water, and the juice of one lime. Add the uncooked rice noodles and increase heat to high. Bring the soup to a gentle boil.
- Add Coconut Milk and Chicken, Simmer: Stir in the full-fat coconut milk and shredded cooked chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes to combine flavors and cook the noodles fully.
- Add Fresh Herbs and Season: Stir in torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper to your taste.
- Serve and Garnish: Serve immediately with lime wedges on the side if desired. For leftovers, add more chicken broth when reheating as the noodles will continue to absorb liquid.
Notes
- To save on prep time, multitask by sautéing the onion while prepping other ingredients and chopping herbs during the simmering stage.
- The exact weight of rice noodles is flexible; thicker 3 mm noodles are preferred over very fine kinds. Brands like Thai Kitchen are recommended.
- Thai red curry paste brands vary in spiciness; if yours is hot, reduce the amount to suit your heat preference.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg
