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Easy Thai Chicken Curry Soup Recipe

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★★★★★

4.6 from 84 reviews

This Easy Thai Chicken Curry Soup is a flavorful and comforting dish that combines the rich taste of Thai red curry paste with creamy coconut milk, tender chicken, and fresh herbs. Perfect for a quick and satisfying meal, it features delicate rice noodles simmered to perfection in a fragrant broth infused with garlic, ginger, and lime juice, offering a harmonious balance of spicy, tangy, and savory flavors.

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

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally until the onion becomes translucent and fragrant.
  2. Add Flavors: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for approximately 30 seconds to release the aromatic flavors, making sure not to burn the curry paste.
  3. Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and the juice of one lime. Add the uncooked rice noodles. Increase the heat to high and bring the mixture to a gentle boil.
  4. Simmer Soup: Stir in the full fat coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer gently for 10 minutes. This allows the flavors to meld and the noodles to soften.
  5. Finish with Herbs: Stir in the torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
  6. Serve: Serve the soup immediately with optional lime wedges on the side. For leftovers, add more chicken broth when reheating to compensate for noodles absorbing the liquid.

Notes

  • The Thai red curry paste adds essential flavor; use a good-quality brand for best results.
  • Rotisserie chicken works well and saves time; you can also use any cooked chicken you prefer.
  • Rice noodles continue to absorb liquid after cooking, so add extra broth if reheating leftovers to maintain soup consistency.
  • For a vegetarian or vegan option, substitute chicken broth with vegetable broth and use tofu or vegetables instead of chicken.
  • Adjust the amount of curry paste according to your spice preference.

Keywords: Thai chicken curry soup, easy Thai soup, coconut curry soup, chicken noodle soup, Thai soup recipe

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