Description
Discover the vibrant flavors of Thailand with this Easy Thai Chicken Curry Soup. Perfect for busy weeknights, this quick and satisfying dish takes just 20 minutes to prepare. Featuring tender chicken, creamy coconut milk, and aromatic herbs, it’s a comforting meal that can easily adapt to any occasion. Whether you’re hosting friends or enjoying a cozy night in, this soup is sure to impress.
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
- In a large pot, heat olive oil over medium-high heat. Add chopped onion and sauté for about 5 minutes until softened.
- Stir in ginger, garlic, and red curry paste; cook for 30 seconds until fragrant.
- Add chicken broth, water, lime juice, and rice noodles. Bring to a gentle boil.
- Stir in coconut milk and shredded chicken; reduce heat and simmer for 10 minutes.
- Mix in fresh basil, cilantro, and scallions. Season with salt and pepper to taste.
- Serve immediately with lime wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 5g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg