Description
This Easy Thai Chicken Curry Soup is creamy, spicy, and comforting – made with coconut milk, red curry paste, and tender chicken for a restaurant-style meal in just 20 minutes.
Ingredients
- 1 tbsp olive oil
- 0.5 medium onion, finely chopped
- 1 tsp grated fresh ginger
- 3 cloves garlic, minced
- 4 heaping tbsp Thai red curry paste
- 4 cups chicken or vegetable broth
- 2 cups water
- juice of 1 lime
- 3.5 oz rice noodles
- 13.5 oz can full-fat coconut milk
- 2 cups shredded cooked chicken (rotisserie)
- fresh basil, torn
- fresh cilantro, chopped
- scallions, chopped to taste
- salt & pepper, to taste
- lime wedges for serving (optional)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté for 5 minutes.
2. Add ginger, garlic, and red curry paste; cook for 30 seconds to release flavor.
3. Pour in broth, water, and lime juice. Add noodles and bring to a gentle boil.
4. Stir in coconut milk and shredded chicken. Reduce heat and simmer for 10 minutes.
5. Add fresh basil, cilantro, and scallions. Season with salt and pepper.
6. Serve hot with lime wedges and extra herbs if desired.
Notes
Use Thai Kitchen curry paste for mild spice, or reduce the amount for a less spicy soup.
For vegetarian or halal diets, use vegetable broth and replace chicken with tofu or mushrooms.
The noodles will absorb liquid over time, add more broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg