Description
Discover the comforting flavors of Easy Thai Chicken Curry Soup with this quick and delightful recipe. Perfect for busy weeknights or as an impressive dish for guests, this soup features a fragrant coconut broth infused with aromatic red curry paste. Tender chicken melds beautifully with fresh herbs, creating a satisfying bowl that’s both nutritious and delicious. In just 20 minutes, you can serve up a homemade meal that’s sure to impress everyone at the table.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 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 (e.g., rotisserie chicken)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onion for about 5 minutes until softened.
- Stir in grated ginger, minced garlic, and curry paste; cook briefly until fragrant.
- Add chicken broth, water, lime juice, and rice noodles to the pot. Bring to a gentle boil.
- Mix in coconut milk and shredded chicken; reduce heat to medium-low and simmer for 10 minutes.
- Stir in fresh basil, cilantro, and scallions. Season with salt and pepper to taste.
- Serve immediately, garnished with lime wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Soup
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 410
- Sugar: 5g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg