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20-Minute Thai Coconut Curry Chicken Soup Recipe

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★★★★★

4.6 from 70 reviews

A quick and flavorful 20-minute Thai Coconut Curry Chicken Soup featuring tender chicken, creamy coconut milk, zesty lime, and fragrant herbs, perfect for a comforting and aromatic meal.

Ingredients

Scale

Main Ingredients

  • 1 Tbsp olive oil
  • 0.5 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 4 Tbsp Thai red curry paste (heaping tablespoons)
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 1 juice of 1 lime
  • 3.5 oz uncooked rice noodles
  • 13.5 oz full-fat coconut milk (1 can)
  • 2 cups shredded cooked chicken (rotisserie recommended)
  • salt & pepper, to taste

For Garnish

  • fresh basil
  • cilantro
  • scallions

Instructions

  1. Heat the oil and sauté onion: Heat olive oil in a Dutch oven over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
  2. Add garlic, ginger, and curry paste: Stir in the minced garlic, grated fresh ginger, and the Thai red curry paste. Cook for about 30 seconds to release and bloom the spices, stirring continuously to avoid burning.
  3. Add liquids and lime juice: Pour in the chicken or vegetable broth, water, and lime juice. Increase the heat and bring the mixture to a gentle boil.
  4. Add noodles, coconut milk, and chicken: Stir in the uncooked rice noodles, full-fat coconut milk, and shredded cooked chicken. Reduce the heat to a gentle simmer and cook for 10 minutes until the noodles are tender and flavors meld together.
  5. Add fresh herbs and season: Stir in chopped fresh basil, cilantro, and scallions. Season the soup with salt and pepper to taste. Serve immediately with extra lime wedges if desired.

Notes

  • Using rotisserie chicken saves time and adds extra flavor.
  • Adjust the amount of Thai red curry paste to your preferred spice level.
  • For a vegetarian version, substitute chicken with tofu and use vegetable broth.
  • Rice noodles can be replaced with other thin noodles if preferred.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.

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

Find it online: https://thehungrymason.com/20-minute-thai-coconut-curry-chicken-soup-recipe/