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Easy Thai Chicken Curry Soup Recipe

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★★★★★

4.5 from 58 reviews

This Easy Thai Chicken Curry Soup is a flavorful and comforting dish combining the rich, creamy taste of coconut milk with the spicy kick of Thai red curry paste. Perfect for a quick weeknight meal, it features tender shredded chicken, aromatic herbs, and delicate rice noodles in a vibrant broth infused with fresh lime juice and fragrant spices.

Ingredients

Scale

Soup Base

  • 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
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • Juice of 1 lime

Main Ingredients

  • 3.5 ounces uncooked rice noodles
  • 1 (13.5 ounce) can full fat coconut milk
  • 2 cups shredded cooked chicken (rotisserie recommended)

Garnishes & Seasoning

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

Instructions

  1. Sauté aromatics: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for 5 minutes, stirring occasionally until softened and translucent.
  2. Add ginger, garlic, and curry paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the flavors, stirring constantly to prevent burning.
  3. Add liquids and noodles: Pour in the chicken or vegetable broth, water, and lime juice. Add the rice noodles. Increase the heat to high and bring the mixture to a gentle boil.
  4. Add coconut milk and chicken: Stir in the canned full fat coconut milk and shredded cooked chicken. Reduce heat to medium-low and let the soup simmer gently for 10 minutes to meld flavors and cook the noodles through.
  5. Add fresh herbs and season: Stir in torn fresh basil, chopped cilantro, and chopped scallions. Season the soup with salt and pepper according to your taste preferences.
  6. Serve: Serve the soup immediately with optional lime wedges on the side. Note that the noodles will absorb more liquid over time, so add extra chicken broth when reheating leftovers to maintain the desired soup consistency.

Notes

  • Use rotisserie chicken for convenience or roast your own chicken to shred.
  • Adjust the amount of Thai red curry paste to control the spice level.
  • Rice noodles cook quickly; do not overcook to avoid mushy texture.
  • For reheating leftovers, add additional broth as noodles absorb liquid over time.
  • Full fat coconut milk provides a creamy texture and authentic flavor.

Keywords: Thai chicken curry soup, easy Thai soup, coconut milk soup, spicy Thai soup, chicken noodle soup

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