Description
This Easy Thai Chicken Curry Soup is a flavorful, comforting dish featuring a creamy coconut milk base, fragrant Thai red curry paste, tender shredded chicken, and rice noodles. Perfect for a quick weeknight meal, it balances spice, tang, and herbaceous freshness for a deliciously warming bowl.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1/2 medium onion chopped finely
- 1 teaspoon grated fresh ginger
- 3 cloves garlic minced
Soup Liquids and Flavor
- 4 heaping tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 1 (13.5 ounce) can full fat coconut milk
Other Ingredients
- 3.5 ounces uncooked rice noodles
- 2 cups shredded cooked chicken (rotisserie recommended)
- 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: Add the olive oil and chopped onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add ginger, garlic, and curry paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the fragrant flavors.
- Add liquids and noodles: Pour in the chicken or vegetable broth, water, and lime juice. Add the uncooked rice noodles. Increase heat to high and bring the mixture to a gentle boil.
- Add 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 to meld flavors and cook the noodles fully.
- Add fresh herbs and season: Stir in torn basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste.
- Serve: Serve immediately with lime wedges on the side if desired. Note that the noodles will absorb more liquid over time, so add additional chicken broth to loosen the soup if reheating leftovers.
Notes
- Prep while you cook by starting the onion sauté first, then prep remaining ingredients during cooking to save time.
- Rice noodles vary by brand and thickness; thicker 3 mm noodles are preferred and packaging sizes vary so use as needed.
- Adjust curry paste quantity depending on heat preference and brand spiciness; add less for milder flavor.
- This recipe appears in the Salt & Lavender: Everyday Essentials cookbook for additional reference.
- Extra broth can be added when reheating leftovers to prevent noodles from soaking up too much liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg
