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Easy Thai Chicken Curry Soup

Easy Thai Chicken Curry Soup
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★★★★★

5.2 from 19 reviews

This Easy Thai Chicken Curry Soup combines fragrant Thai red curry paste with creamy coconut milk, tender chicken, and fresh herbs to create a comforting, flavorful soup that’s quick to make. Perfect for a cozy weeknight meal, this soup features rice noodles and a bright hint of lime for authentic Thai flavors.

Ingredients

Scale

Soup Base

  • 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

Noodles and Protein

  • 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 and pepper, to taste
  • Lime wedges, for serving (optional)

Instructions

  1. Sauté aromatics: Heat 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 soft and translucent.
  2. Add ginger, garlic, and curry paste: Stir in the freshly grated ginger, minced garlic, and Thai red curry paste. Cook for approximately 30 seconds to toast the spices and release their aroma.
  3. Add liquids and noodles: Pour in the chicken or vegetable broth, water, and the juice of one lime. Add the uncooked rice noodles, then increase the heat to high and bring the mixture to a gentle boil.
  4. Incorporate coconut milk and chicken, then simmer: Stir in the full-fat coconut milk followed by the shredded cooked chicken. Reduce heat to medium-low and let the soup simmer gently for 10 minutes to meld flavors and cook the noodles through.
  5. Add fresh herbs and season: Stir in torn basil leaves, chopped cilantro, and scallions. Season the soup with salt and pepper according to your taste preferences.
  6. Serve with lime wedges: Serve the soup immediately, accompanied by lime wedges if desired. Note that the noodles will absorb more liquid over time, so add extra chicken broth when reheating leftovers to maintain the desired consistency.

Notes

  • You can substitute chicken broth with vegetable broth for a lighter or vegetarian-friendly option if omitting chicken.
  • Thai red curry paste availability varies; brands like Mae Ploy or Thai Kitchen work well.
  • Add more lime juice for increased brightness and acidity if preferred.
  • For extra heat, add a pinch of red pepper flakes or sliced fresh chili.
  • Store leftovers in an airtight container and add additional broth when reheating as noodles soak up liquid.

Nutrition

Keywords: Thai chicken curry soup, easy Thai soup, coconut milk soup, red curry soup, rice noodle soup, comfort food, quick chicken soup

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