Description
This Easy Thai Chicken Curry Soup is a flavorful and comforting dish that combines aromatic spices, creamy coconut milk, and tender shredded chicken with rice noodles. Perfect for a quick weeknight dinner, this recipe brings authentic Thai flavors to your table in just 25 minutes.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 medium onion, finely chopped (Vidalia onion preferred)
- 3 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 2 tbsp red curry paste (Thai Kitchen brand recommended)
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- Juice of 1 lime (freshly squeezed)
- 1 (14 oz) can full-fat coconut milk
Noodles and Protein
- 8 oz rice noodles (thicker variety preferred)
- 2 cups cooked rotisserie chicken, shredded
Garnishes
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- 2 green onions (scallions), sliced
- Salt and pepper to taste
- Lime wedges, for serving
Instructions
- Prepare the Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 3-5 minutes. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add Curry Paste: Stir in the red curry paste, cooking it for 1-2 minutes to release the flavors and aromas.
- Add Liquids and Simmer: Pour in the chicken broth, water, and coconut milk. Stir well to combine all ingredients. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 5-7 minutes to meld the flavors.
- Cook Noodles: In a separate pot, cook the rice noodles according to package instructions until al dente. Drain and set aside.
- Add Chicken and Lime Juice: Add the shredded rotisserie chicken to the soup, allowing it to heat through for about 2-3 minutes. Stir in the fresh lime juice to brighten the soup flavor.
- Season the Soup: Taste the soup and add salt and pepper as needed for seasoning.
- Serve with Fresh Herbs: Ladle the soup into bowls, adding cooked rice noodles to each serving. Garnish with chopped cilantro, basil, and sliced green onions. Serve with lime wedges on the side for extra tang.
Notes
- You can substitute rotisserie chicken with cooked chicken breast or thigh pieces.
- Adjust the amount of red curry paste to your preferred spice level.
- If you want a vegan version, use vegetable broth and tofu or tempeh instead of chicken.
- For thicker noodles, rice stick noodles work best and add a great texture.
- Leftover soup can be stored in the refrigerator for up to 3 days.
