Easy Thai Chicken Curry Soup
This Easy Thai Chicken Curry Soup is fast, simple, comforting, and full of fabulous flavor.
Equipment
- large pot
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped finely
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 4 tablespoons Thai red curry paste see note
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 juice of lime
- 3.5 ounces uncooked rice noodles see note
- 1 can (13.5 ounce) full fat coconut milk
- 2 cups shredded cooked chicken I used rotisserie
- generous handful fresh basil, torn
- handful fresh cilantro, chopped
- to taste chopped scallions
- to taste salt & pepper
- for serving lime wedges (optional)
Instructions
Cooking Instructions
- 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.
Notes
I prep while cooking to save on initial prep time. Rice noodles come in various sizes; you may need only part of a package. Use less curry paste if you prefer a milder soup.
Nutrition
Serving: 1bowlCalories: 304kcalCarbohydrates: 19gProtein: 15gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 38mgSodium: 660mgPotassium: 325mgFiber: 1gSugar: 1gVitamin A: 269IUVitamin C: 5mgCalcium: 40mgIron: 3mg
Tried this recipe?Let us know how it was!