Easy Thai Chicken Curry Soup Recipe
This Easy Thai Chicken Curry Soup is a quick, flavorful, and comforting dish that is perfect for using up leftover or rotisserie chicken. The rich and aromatic Thai red curry broth pairs perfectly with tender chicken, rice noodles, and fresh herbs.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Main Soup:
- 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 can (13.5 ounces) full-fat coconut milk
- 2 cups shredded cooked chicken (rotisserie)
For Serving:
- 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. Sauté onion for 5 minutes. Add ginger, garlic, and curry paste; cook for 30 seconds.
- Add Broth and Noodles: Pour in broth, water, lime juice, and noodles. Bring to a boil.
- Simmer: Stir in coconut milk and chicken. Simmer for 10 minutes over medium-low heat.
- Finish and Serve: Stir in basil, cilantro, and scallions. Season with salt & pepper. Serve hot with lime wedges.
Notes
- To save time, multitask during prep and cooking.
- Rice noodles vary; adjust quantity based on personal preference.
- Thai Kitchen red curry paste is recommended; adjust amount for spice levels.
Nutrition
- Serving Size: 1 serving
- Calories: 304 kcal
- Sugar: 1g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 38mg
Find it online: https://cookedbysarah.com/easy-thai-chicken-curry-soup-recipe/
