Description
This Easy Thai Chicken Curry Soup is a quick and comforting dish packed with vibrant Thai flavors. Using red curry paste, coconut milk, and fresh herbs, this soup is perfect for a weeknight meal or to use up leftover rotisserie chicken. It features tender rice noodles and a beautiful balance of spicy, tangy, and aromatic tastes in a creamy broth.
Ingredients
Main 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 recommended)
Herbs & Garnishes
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt & pepper, to taste
- Lime wedges, for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook this mixture for about 30 seconds to release the fragrant spices and develop the curry flavor.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice. Add the uncooked rice noodles into the pot. Increase the heat to high and bring the soup to a gentle boil, ensuring the noodles begin to soften.
- Incorporate Coconut Milk and Chicken: Stir in the full fat coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer gently for 10 minutes, allowing the flavors to meld and the noodles to fully cook.
- Add Fresh Herbs and Season: Stir in torn fresh basil, chopped cilantro, and scallions. Taste the soup, then season with salt and pepper as needed to enhance the flavors.
- Serve: Serve the soup immediately with lime wedges on the side for added brightness. Note that the noodles will absorb more broth the longer the soup sits, so dilute with additional chicken broth if reheating leftovers.
Notes
- To save time, prep ingredients while cooking, such as sautéing onions while chopping herbs.
- Rice noodles vary in thickness and packaging; use about 3.5 ounces or adjust based on preference. Thicker stir-fry style noodles are preferred for texture.
- The level of spiciness depends on the brand of Thai red curry paste used; reduce the amount if preferred less spicy.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
