Experience the vibrant flavors of Thailand with our Easy Thai Chicken Curry Soup. This aromatic soup features tender chicken, fresh vegetables, and authentic Thai curry spices in a creamy coconut milk base. With its rich and comforting taste, this soup is a delightful fusion of simplicity and exoticism, perfect for a quick and satisfying meal.
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)
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
Kcal: Information not provided | Servings: 4 servings