Description
Easy Thai Chicken Curry Soup is a warm, comforting dish perfect for busy weeknights. This delightful soup features a fragrant coconut broth infused with red curry paste, tender chicken, and fresh herbs that together create a symphony of flavors. With just 20 minutes of preparation and cooking time, this one-pot wonder is not only easy to make but also versatile enough to please everyone at the table. Ideal for using up leftover or rotisserie chicken, it promises a satisfying meal that can be customized to your taste. Serve it with fresh herbs and lime for an extra zing, making it a meal you’ll return to again and again.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 4 heaping tablespoons Thai red curry paste (adjust to taste)
- 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 (e.g., rotisserie chicken)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté chopped onion until softened.
- Add grated ginger, minced garlic, and red curry paste; cook until fragrant.
- Pour in broth, water, lime juice, and rice noodles; bring to a gentle boil.
- Stir in coconut milk and shredded chicken; let simmer for 10 minutes on medium-low heat.
- Add fresh basil, cilantro, and scallions; season with salt and pepper to taste.
- Serve hot with lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg