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Chicken Curry Soup

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This Chicken Curry Soup is a flavorful, warming dish featuring Thai red curry paste, coconut milk, and tender chicken. With rice noodles, fresh herbs, and a squeeze of lime, it’s perfect for cozy dinners or hearty lunches. Discover this easy-to-make, customizable soup today!

 

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 works great)

Generous handful fresh basil, torn

Handful fresh cilantro, chopped

Chopped scallions to taste

Salt & pepper to taste

Lime wedges for serving (optional)

Instructions

  • Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.

  • Add grated ginger and minced garlic, cooking for 1-2 minutes.

  • Stir in the Thai red curry paste and cook for 1-2 minutes to release its flavors.

  • Pour in the broth and water, stirring to combine. Bring to a boil, then reduce to a simmer for 10 minutes.

  • Add lime juice, uncooked rice noodles, and coconut milk. Stir to combine and simmer for 5-7 minutes until noodles are tender.

  • Stir in shredded chicken and simmer for 2-3 minutes to heat through.

  • Season with salt and pepper to taste.

  • Remove from heat and stir in fresh basil, cilantro, and chopped scallions.

  • Serve hot with lime wedges if desired.

Notes

Vegetarian Version: Use extra vegetables, tofu, or tempeh, and opt for vegetable broth.

Spicy: Add more red curry paste or chili flakes to adjust heat.

Noodles: Swap rice noodles for udon or soba noodles, adjusting cooking times.

Protein Swap: Use shrimp, beef, or plant-based proteins instead of chicken.

Storage: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop, adding more broth or water as needed.

Freezing: This soup can be frozen for up to 3 months.

Find it online: https://justsosavory.com/chicken-curry-soup/