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Easy Thai Chicken Curry Soup Recipe

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This Easy Thai Chicken Curry Soup is a quick and flavorful dish that combines rich coconut milk, aromatic Thai red curry paste, tender shredded chicken, and fresh herbs. Perfect for a comforting weeknight meal, this soup balances spicy, tangy, and creamy flavors and cooks in just 20 minutes.

Ingredients

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

Instructions

  1. Sauté Aromatics: Add the olive oil and finely chopped onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally, until onions are soft and translucent.
  2. Add Ginger, Garlic, and Curry Paste: Stir in grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the flavors and aromas.
  3. Add Broth, Water, Lime Juice, and Noodles: Pour in the chicken or vegetable broth, water, and fresh lime juice. Add the uncooked rice noodles. Increase heat to high and bring the mixture to a gentle boil.
  4. Simmer with 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 for 10 minutes, allowing flavors to meld and noodles to soften.
  5. Finish with Fresh Herbs and Seasoning: Stir in the torn basil, chopped cilantro, and scallions. Season with salt and pepper according to taste.
  6. Serve: Serve the soup immediately with optional lime wedges on the side. Note that the noodles will absorb more liquid if left to sit; add extra chicken broth when reheating leftovers to maintain soup consistency.

Notes

  • Use full-fat coconut milk for the creamiest texture and richest flavor.
  • Rotisserie chicken is a convenient option, but any shredded cooked chicken works well.
  • If you prefer a spicier soup, add more Thai red curry paste or a pinch of chili flakes.
  • Rice noodles cook directly in the soup, so no need to pre-soak or boil separately.
  • Store leftovers in the refrigerator and add extra broth when reheating to loosen the noodles.

Find it online: https://cookedbysarah.com/easy-thai-chicken-curry-soup-recipe-2/