The “20-Minute Thai Chicken Coconut Curry Soup” is a quick and easy one-pot soup that combines the rich flavors of Thai cuisine with the comfort of a hearty soup. Ready in just 20 minutes, this dish is perfect for those seeking a delicious and healthy meal without spending hours in the kitchen. It features a coconut milk-based broth that’s infused with Thai red curry paste, offering a savory, slightly sweet, and gently spicy flavor profile. The soup includes tender chicken, sweet Vidalia onions, carrots, and fresh spinach, balanced with the acidity of lime juice and the freshness of cilantro. It’s a naturally gluten-free recipe that promises a comforting experience with every spoonful, rivaling the taste of soups found in Thai restaurants. For more details, you can visit the recipe on Averie Cooks.
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)
A generous handful of fresh basil, torn
A handful of fresh cilantro, chopped
Chopped scallions to taste
Salt & pepper to taste
Lime wedges for serving (optional)
Directions:
Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
Serve immediately with an extra wedge of lime on the side if desired. Note: The noodles will soak up more liquid the longer you leave the soup. Add more chicken broth if needed when reheating leftovers.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Servings: 4 servings