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Easy Thai Chicken Curry Soup Recipe

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4.1 from 52 reviews

This easy Thai Chicken Curry Soup is a flavorful and comforting dish combining aromatic Thai red curry paste, creamy coconut milk, tender chicken, and rice noodles. It’s a quick and simple recipe perfect for a weeknight meal, delivering a harmonious blend of spicy, tangy, and savory flavors in a warm, nourishing bowl.

Ingredients

Soup Base

  • 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
  • 1 (13.5 ounce) can full fat coconut milk

Main Ingredients

  • 3.5 ounces uncooked rice noodles
  • 2 cups shredded cooked chicken (rotisserie chicken recommended)

Garnishes

  • Generous handful fresh basil, torn
  • Handful fresh cilantro, chopped
  • Chopped scallions to taste
  • Salt & pepper to taste
  • Lime wedges for serving (optional)

Instructions

  1. Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, grated ginger, and minced garlic, cooking until fragrant and the onion is translucent, about 3-4 minutes.
  2. Add curry paste: Stir in the Thai red curry paste and cook for another 1-2 minutes to release its flavors, stirring constantly to prevent burning.
  3. Combine liquids: Pour in the chicken or vegetable broth along with water, and bring the mixture to a gentle simmer.
  4. Cook noodles: Add the uncooked rice noodles directly to the simmering broth, and cook according to package instructions until tender, usually about 5-7 minutes.
  5. Add coconut milk and chicken: Stir in the full-fat coconut milk and shredded cooked chicken. Heat through for 3-4 minutes, ensuring the chicken is warmed and the soup is creamy and homogeneous.
  6. Season and finish: Add lime juice, salt, and pepper to taste. Stir well. Remove from heat and add torn basil and chopped cilantro for fresh herbal notes.
  7. Serve: Ladle the soup into bowls, garnish with chopped scallions and lime wedges if desired, and enjoy immediately for the best flavor and texture.

Notes

  • The Thai red curry paste varies in spiciness; adjust the quantity to your preferred heat level.
  • You can substitute rotisserie chicken with cooked chicken breast or thighs shredded finely.
  • Using full-fat coconut milk ensures creamy texture; light coconut milk will result in a thinner soup.
  • Rice noodles are best added at the end and cooked in the soup to absorb flavor, but be mindful not to overcook as they can become mushy.
  • Add fresh herbs just before serving to maintain their vibrant taste and color.

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