Chicken Curry Soup

Why You’ll Love This Recipe

This Chicken Curry Soup offers a perfect mix of spices and creamy coconut milk, creating a rich and warming flavor. The combination of tender shredded chicken and rice noodles makes it hearty, while the fresh herbs and lime juice keep it light and refreshing. Whether you’re a curry lover or looking for a new dish to try, this soup is sure to satisfy your taste buds. It’s also flexible, allowing you to adjust the level of heat with the red curry paste and add more fresh toppings to suit your preferences.

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 (see note)
• 4 cups chicken or vegetable broth
• 2 cups water
• Juice of 1 lime
• 3.5 ounces uncooked rice noodles (see note)
• 1 (13.5 ounce) can full-fat coconut milk
• 2 cups shredded cooked chicken (I used rotisserie)
• Generous handful fresh basil, torn
• Handful fresh cilantro, chopped
• Chopped scallions to taste
• Salt & pepper to taste
• Lime wedges for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté until softened, about 3-4 minutes.
2. Add the grated ginger and minced garlic, and cook for another 1-2 minutes, stirring constantly to prevent burning.
3. Stir in the Thai red curry paste and cook for 1-2 minutes to release its flavors.
4. Pour in the chicken or vegetable broth and water, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
5. Add the lime juice, uncooked rice noodles, and coconut milk to the pot. Stir to combine and simmer for another 5-7 minutes, or until the noodles are tender.
6. Add the shredded cooked chicken to the pot, stirring to combine. Continue to simmer for 2-3 minutes to heat the chicken through.
7. Season with salt and pepper to taste.
8. Remove from heat and stir in the fresh basil, cilantro, and chopped scallions.
9. Serve hot with lime wedges on the side if desired.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Vegetarian Version: Replace the chicken with extra vegetables, tofu, or tempeh. Use vegetable broth for a fully vegetarian soup.
• Spicy: Add more red curry paste or some chili flakes to increase the heat.
• Noodles: You can swap rice noodles for other types like udon or soba noodles, adjusting cooking times accordingly.
• Herbs: Feel free to experiment with additional herbs like mint or Thai basil for a different flavor profile.
• Protein Swap: Instead of chicken, you can use shrimp, beef, or even a plant-based protein.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it cools due to the rice noodles absorbing the liquid.
• Reheating: To reheat, place the soup on the stovetop over medium heat and warm until heated through. If the soup is too thick, add a bit more broth or water to adjust the consistency.

FAQs

How can I make this soup spicier?

To add more spice, you can increase the amount of Thai red curry paste or add chopped fresh chilies. If you like it extra spicy, a dash of sriracha can also enhance the heat.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge. The flavors will deepen as it sits, making it even more delicious the next day.

Can I use something other than coconut milk?

Yes, you can substitute coconut milk with heavy cream for a richer flavor or almond milk for a lighter version, though it will change the overall taste and texture of the soup.

Can I use pre-cooked chicken for this recipe?

Yes, shredded rotisserie chicken works great in this recipe, but you can also use leftover cooked chicken or any other pre-cooked protein.

What if I don’t have rice noodles?

If you don’t have rice noodles, you can substitute with other noodles like udon, soba, or even spaghetti. Just adjust the cooking time based on the type of noodle you use.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free noodles and ensure that your curry paste is gluten-free.

Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely before transferring to an airtight container. It will last in the freezer for up to 3 months.

What can I serve with this soup?

This soup pairs well with crusty bread or a side of spring rolls for a more substantial meal.

How can I make this soup more filling?

You can add extra vegetables such as bell peppers, carrots, or mushrooms to bulk up the soup. Additionally, serve with a side of rice or quinoa for a heartier meal.

What should I do if the soup is too thick?

If the soup becomes too thick, simply add a little more broth or water to thin it out to your desired consistency.

Conclusion

This Chicken Curry Soup is the ultimate comfort food, offering a warm, flavorful broth filled with tender chicken, rice noodles, and a touch of Thai spices. It’s a dish that’s easy to make, versatile, and sure to be loved by everyone. Whether you’re looking to try a new recipe or simply craving something hearty and spicy, this soup ticks all the boxes.

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