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Easy Thai Chicken Curry Soup Recipe

Easy Thai Chicken Curry Soup Recipe
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★★★★★

4.9 from 11 reviews

This Easy Thai Chicken Curry Soup is a fragrant and flavorful dish combining creamy coconut milk, spicy Thai red curry paste, and tender chicken with fresh herbs. Perfect for a comforting meal, this soup is quick to prepare and brings the vibrant taste of Thai cuisine into your home.

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

Main Ingredients

  • 3.5 ounces uncooked rice noodles
  • 1 (13.5 ounce) can full fat coconut milk
  • 2 cups shredded cooked chicken (rotisserie recommended)

Garnishes and Seasonings

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

Instructions

  1. Sauté Aromatics: Add the olive oil and chopped onion to a large pot over medium-high heat. Sauté for about 5 minutes, stirring occasionally until the onion softens and becomes translucent.
  2. Add Ginger, Garlic and Curry Paste: Stir in the grated ginger, minced garlic, and Thai red curry paste. Cook the mixture for about 30 seconds to release the spice flavors and aromas.
  3. 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 soup to a gentle boil.
  4. Incorporate Coconut Milk and Chicken: Stir in the full fat coconut milk followed by the shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer gently for 10 minutes to allow flavors to meld and the noodles to cook through.
  5. Add Fresh Herbs and Season: Mix in the torn fresh basil, chopped cilantro, and chopped scallions. Season the soup with salt and pepper to taste.
  6. Serve: Serve the soup immediately, garnished with extra lime wedges if desired. Note that the noodles will continue to absorb liquid the longer the soup sits, so add additional chicken broth when reheating leftovers if needed.

Notes

  • Use Thai red curry paste for authentic flavor; adjust quantity based on spice preference.
  • Rotisserie chicken is a convenient option for shredded cooked chicken.
  • If reheating leftovers, add extra broth as the noodles absorb liquids and may thicken the soup.
  • For a vegetarian version, replace chicken with tofu and use vegetable broth.
  • Rice noodles cook quickly and soften during simmering; avoid overcooking to prevent mushiness.

Nutrition

Keywords: Thai chicken curry soup, easy Thai soup, coconut milk soup, spicy chicken soup, Thai red curry soup, quick chicken soup

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