Easy Thai Chicken Curry Soup
This Easy Thai Chicken Curry Soup is a creamy, flavorful, and aromatic one-pot dish. It’s packed with tender chicken, fresh herbs, and rice noodles, making it the perfect comfort food for any day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
1 tablespoon olive oil
1/2 medium onion, finely chopped
1 teaspoon fresh ginger, grated
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 (e.g., rotisserie)
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-high heat. Sauté the onion for 5 minutes, stirring occasionally.
- Add ginger, garlic, and red curry paste. Stir and cook for about 30 seconds to release the flavors.
- Add broth, water, and lime juice. Stir in rice noodles. Increase heat to high and bring to a gentle boil.
- Add coconut milk and shredded chicken. Reduce heat to medium-low and simmer for 10 minutes.
- Stir in basil, cilantro, and scallions. Season with salt and pepper to taste.
- Serve immediately with lime wedges on the side, if desired.
Notes
- Save time by prepping ingredients while the soup is cooking.
- Use thicker rice noodles (around 3 mm) for best results.
- Adjust the amount of curry paste based on spice preference.
- Add more broth when reheating leftovers as noodles will absorb liquid over time.
Nutrition
- Serving Size: Approx. 2 cups
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg
Find it online: https://glonfo.com/easy-thai-chicken-curry-soup/