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Easy Thai Chicken Curry Soup Recipe

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★★★★★

4.8 from 107 reviews

This Easy Thai Chicken Curry Soup is a comforting and flavorful dish combining savory Thai red curry paste, creamy coconut milk, tender shredded chicken, and fresh herbs. Perfect for a quick and satisfying meal, this soup offers a balance of spicy, tangy, and aromatic flavors, complemented by rice noodles and a hint of lime.

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 chicken 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 is softened and translucent.
  2. Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds, allowing the spices and aromatics to release their fragrance without burning.
  3. Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice. Add the uncooked rice noodles to the pot. Increase the heat to high and bring the mixture to a gentle boil.
  4. Incorporate Coconut Milk and Chicken: Stir in the full fat coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer gently for 10 minutes to meld flavors and soften the noodles.
  5. Add Fresh Herbs and Season: Stir in torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste. Adjust seasoning as needed.
  6. Serve: Serve the soup immediately, garnished with additional lime wedges if desired. Note that the noodles will absorb more liquid over time, so add extra chicken broth when reheating leftovers to maintain soup consistency.

Notes

  • Use Thai red curry paste for authenticity and flavor depth; adjust amount to taste for spice level.
  • Rotisserie chicken works great for convenience and flavor, but any cooked shredded chicken can be used.
  • If you plan to reheat leftovers, keep extra broth on hand as noodles absorb liquid over time.
  • For a vegetarian version, substitute chicken broth and chicken for vegetable broth and tofu or additional vegetables.
  • Fresh herbs like basil and cilantro add brightness; feel free to adjust quantities based on preference.

Keywords: Thai chicken curry soup, easy Thai soup, coconut curry soup, chicken noodle soup, Thai curry recipe

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