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Easy Thai Chicken Curry Soup Recipe

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★★★★★

4.5 from 114 reviews

This Easy Thai Chicken Curry Soup is a vibrant and comforting dish combining creamy coconut milk, aromatic Thai red curry paste, and fresh herbs. Perfect for a quick weeknight meal, it features tender shredded chicken, delicate rice noodles, and a zesty lime finish, all cooked on the stovetop for a rich and flavorful experience.

Ingredients

Scale

Main Ingredients

  • 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 (rotisserie recommended)
  • 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: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and translucent.
  2. Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and 4 heaping tablespoons of Thai red curry paste. Cook for approximately 30 seconds to release the fragrant spices and flavors.
  3. Add Liquids and Noodles: Pour in 4 cups of chicken or vegetable broth, 2 cups of water, and the juice of 1 lime. Add the uncooked rice noodles. Increase heat to high and bring the mixture to a gentle boil, allowing the noodles to soften.
  4. Incorporate Coconut Milk and Chicken: Stir in the full-fat coconut milk and 2 cups of shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer gently for about 10 minutes, allowing flavors to meld and chicken to heat through.
  5. Finish with Fresh Herbs and Season: Remove the pot from heat and stir in a generous handful of torn fresh basil, chopped fresh cilantro, and chopped scallions to taste. Season with salt and pepper as needed for your preferred taste.
  6. Serve: Serve the soup immediately with optional lime wedges on the side. Note that the noodles will absorb more liquid if left to sit; add more chicken broth when reheating leftovers to adjust consistency.

Notes

  • Use rotisserie chicken for convenience and added flavor.
  • Red curry paste can vary in heat—adjust quantity according to your spice preference.
  • For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
  • If the soup thickens too much when reheated, add extra broth or water to achieve desired consistency.
  • Rice noodles cook quickly in the hot broth; avoid overcooking to maintain texture.

Keywords: Thai chicken curry soup, easy Thai soup, coconut milk soup, red curry soup, chicken noodle soup, Thai recipes

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