Description
Indulge in the vibrant flavors of Easy Thai Chicken Curry Soup, a comforting and aromatic dish that’s perfect for any occasion. This delightful soup features a rich coconut broth infused with fragrant red curry paste, tender chicken, and fresh herbs. Whether you’re enjoying a cozy night in or hosting friends, this quick recipe—ready in just 20 minutes—will impress everyone at the table. With its customizable spice level and versatile ingredients, you can easily make this dish your own. Serve it with rice or noodles for a hearty meal that warms the soul.
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
- 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 the chopped onion for about 5 minutes until softened.
- Stir in grated ginger, minced garlic, and red curry paste; cook for 30 seconds until fragrant.
- Add chicken broth, water, lime juice, and rice noodles to the pot. Bring to a gentle boil.
- Incorporate coconut milk and shredded chicken; reduce heat and simmer for 10 minutes.
- Stir in fresh basil, cilantro, and scallions; season with salt and pepper to taste.
- Serve immediately with lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg