Description
This Easy Thai Chicken Curry Soup combines aromatic spices with tender chicken and flavorful broth, perfect for a quick weeknight dinner.
Ingredients
Scale
- 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
- Generous handful fresh basil torn
- Handful fresh cilantro chopped
- Chopped scallions to taste
- Salt & pepper to taste
- Lime wedges for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in fresh ginger and minced garlic, cooking for an additional minute until fragrant.
- Add the Thai red curry paste and stir to combine, cooking for another minute.
- Pour in the chicken or vegetable broth and water, bringing the mixture to a simmer.
- Add the lime juice and rice noodles, cooking until the noodles are tender.
- Stir in the coconut milk and shredded chicken, then season with salt and pepper to taste.
- Serve hot, garnished with fresh basil, cilantro, and scallions, with lime wedges on the side if desired.
Notes
For a spicier soup, add more curry paste. You can also substitute leftover turkey or tofu for chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Main dish
- Method: Stovetop simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Easy Thai Chicken Curry Soup, Thai soup, curry soup, quick soup recipe