Easy Thai Chicken Curry Soup (Print Version)
Thai chicken coconut soup with red curry, noodles, and bright herbs. Winter comfort in just 20 minutes.
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1/2 medium onion, finely chopped
03 -
1 teaspoon grated fresh ginger
04 -
3 cloves garlic, minced
05 -
4 generous tablespoons Thai red curry paste
06 -
4 cups chicken or vegetable broth
07 -
2 cups water
08 -
Juice of 1 lime
09 -
3.5 ounces uncooked rice noodles
10 -
1 (13.5 ounce) can full-fat coconut milk
11 -
2 cups shredded cooked chicken (e.g. rotisserie)
12 -
Generous handful fresh basil, torn
13 -
Handful fresh cilantro, chopped
14 -
Chopped scallions, to taste
15 -
Salt & pepper, to taste
16 -
Lime wedges for serving (optional)
# Directions:
01 -
Add olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
02 -
Stir in the ginger, garlic, and curry paste. Cook for about 30 seconds.
03 -
Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
04 -
Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
05 -
Stir in the basil, cilantro, and scallions. Season with salt and pepper as needed.
06 -
Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid over time, so add more chicken broth if reheating leftovers.
# Notes:
01 -
The noodles will absorb more liquid the longer they sit, so add extra broth if needed during reheating.
02 -
Thai Kitchen's red curry paste is flavorful yet mild, but adjust the quantity if using a spicier brand.
03 -
Prepare herbs while the soup simmers to save time.