Description
This Easy Thai Chicken Curry Soup is a flavorful and comforting dish combining aromatic red curry paste, creamy coconut milk, tender shredded chicken, and fragrant herbs. Perfect for a quick weeknight meal, it features rice noodles and vibrant lime juice for a refreshing twist.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped (Vidalia onion preferred)
- 3 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 2 tbsp red curry paste (Thai Kitchen brand recommended)
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- Juice of 1 lime (freshly squeezed)
- 1 (14 oz) can full-fat coconut milk
- 8 oz rice noodles (thicker variety preferred)
- 2 cups cooked rotisserie chicken, shredded
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- 2 green onions (scallions), sliced
- Salt and pepper to taste
- Lime wedges, for serving
Instructions
- Heat the oil: In a large pot, warm 1 tablespoon of olive oil over medium heat until shimmering.
- Sauté aromatics: Add the finely chopped onion, minced garlic, and freshly grated ginger. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3-5 minutes.
- Add curry paste: Stir in 2 tablespoons of red curry paste and cook for 1-2 minutes to release the flavors.
- Add broth and liquids: Pour in 4 cups of chicken broth and 1 cup of water, stirring to combine. Bring the mixture to a gentle simmer.
- Add coconut milk and lime juice: Stir in one 14-ounce can of full-fat coconut milk and the freshly squeezed juice of one lime. Continue to simmer gently for 5 minutes to meld the flavors.
- Cook rice noodles: Add 8 ounces of thicker rice noodles to the pot. Cook according to package instructions, usually 5-7 minutes, or until tender but still firm to the bite.
- Add chicken and herbs: Stir in 2 cups of shredded rotisserie chicken, ¼ cup chopped fresh cilantro, ¼ cup chopped fresh basil, and 2 sliced green onions. Heat through for 2-3 minutes.
- Season: Taste the soup and season with salt and freshly ground pepper as desired.
- Serve: Ladle the soup into bowls and garnish with lime wedges on the side for an extra burst of fresh lime juice.
Notes
- Use thicker rice noodles to hold up better in the soup without becoming mushy.
- Adjust the amount of red curry paste according to your spice preference.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- For a vegetarian version, use vegetable broth and tofu in place of chicken.
- If red curry paste is unavailable, yellow curry paste can be substituted for a milder flavor.
