This Easy Thai Chicken Curry Soup is a perfect blend of comfort and flavor, making it an ideal dish for any occasion. Whether you’re looking for a quick weeknight meal or a cozy weekend treat, this soup delivers on all fronts. With its rich coconut milk base and aromatic spices, it’s not only simple to make but also incredibly satisfying. Plus, it’s a fantastic way to use up leftover chicken!
Why You’ll Love This Recipe
- Quick and Simple: This recipe takes just 20 minutes from start to finish, making it perfect for busy nights.
- Flavor-Packed: The combination of Thai red curry paste and coconut milk creates a deliciously rich flavor you won’t forget.
- Versatile Ingredients: You can easily swap in different proteins or veggies based on what you have on hand.
- Comforting: The warm broth and tender noodles provide the ultimate comfort food experience.
- Healthy Option: With fresh ingredients and lower calories per serving, it’s a guilt-free indulgence.
Tools and Preparation
Before starting your cooking journey, gather the essential tools and equipment. Having everything ready will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Large pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Importance of Each Tool
- Large pot: Ideal for simmering all ingredients together without overflow.
- Wooden spoon: Perfect for stirring without scratching your pot’s surface.
- Chef’s knife: Ensures precise chopping of onions, garlic, and herbs for maximum flavor release.
Ingredients
This Easy Thai Chicken Curry Soup is fast, simple, comforting, and full of fabulous flavor. It’s a great way to use up leftover or rotisserie chicken!
For the Base
- 1 tablespoon olive oil
- 1/2 medium onion (chopped finely)
- 1 teaspoon grated fresh ginger
- 3 cloves garlic (minced)
For Flavor
- 4 heaping tablespoons Thai red curry paste (see note)
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
For Noodles
- 3.5 ounces uncooked rice noodles (see note)
For Creaminess
- 1 (13.5 ounce) can full fat coconut milk
For Protein
- 2 cups shredded cooked chicken (I used rotisserie)
For Garnish
- Generous handful fresh basil (torn)
- Handful fresh cilantro (chopped)
- Chopped scallions (to taste)
- Salt & pepper (to taste)
- Lime wedges (for serving – optional)
How to Make Easy Thai Chicken Curry Soup
Step 1: Sauté Aromatics
Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally until the onion is translucent.
Step 2: Add Spices
Stir in the ginger, garlic, and curry paste. Cook for about 30 seconds until fragrant.
Step 3: Combine Liquids and Noodles
Add the broth, water, lime juice, and rice noodles. Increase heat to high and bring everything to a gentle boil.
Step 4: Incorporate Coconut Milk and Chicken
Stir in the coconut milk along with shredded chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
Step 5: Add Fresh Herbs
Stir in the torn basil, chopped cilantro, and sliced scallions. Season with salt & pepper as needed.
Step 6: Serve
Serve immediately with an extra wedge of lime on the side if desired. Remember that noodles will absorb liquid over time; add more chicken broth if needed when reheating leftovers.
How to Serve Easy Thai Chicken Curry Soup
Serving Easy Thai Chicken Curry Soup can elevate your meal experience. This soup is versatile and pairs beautifully with various sides or garnishes, enhancing its flavors.
Fresh Herbs
- Basil: Add torn fresh basil leaves for a fragrant touch.
- Cilantro: Sprinkle chopped cilantro on top for freshness and color.
Lime Wedges
- Zesty Flavor: Serve with lime wedges for an extra burst of citrus that complements the curry.
Scallions
- Crunchy Garnish: Top with chopped scallions to add a mild onion flavor and crunch.
Rice or Noodles
- Filling Options: Serve alongside steamed jasmine rice or extra rice noodles for a heartier meal.
Crusty Bread
- Dipping Delight: A slice of crusty bread can be perfect for dipping into the soup.
Extra Chili Flakes
- Spice It Up: For those who enjoy heat, offer chili flakes on the side to adjust the spice level.
How to Perfect Easy Thai Chicken Curry Soup
To ensure your Easy Thai Chicken Curry Soup is truly delicious, consider these tips:
- Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor significantly.
- Adjust Spice Levels: Customize the amount of red curry paste based on your heat preference.
- Simmer Longer: Let the soup simmer longer if you have time; it allows flavors to meld beautifully.
- Add Vegetables: Consider adding veggies like bell peppers or spinach for added nutrition and color.
- Store Properly: Keep leftovers in an airtight container to maintain freshness, adding broth when reheating.
- Garnish Generously: Don’t skimp on garnishes like herbs; they make the dish visually appealing and flavorful.
Best Side Dishes for Easy Thai Chicken Curry Soup
Pairing side dishes with your Easy Thai Chicken Curry Soup can create a well-rounded meal. Here are some delicious options:
- Steamed Jasmine Rice: A classic pairing that soaks up the flavorful broth beautifully.
- Thai Spring Rolls: Crispy rolls filled with vegetables make a great appetizer.
- Asian Slaw: A crunchy slaw with sesame dressing adds texture and freshness.
- Cucumber Salad: Refreshing cucumbers tossed in vinegar complement the richness of the soup.
- Grilled Shrimp Skewers: Lightly seasoned shrimp add protein and grill flavor to your meal.
- Sesame Noodles: Cold sesame noodles provide a delightful contrast to the warm soup.
- Roasted Cauliflower: Seasoned cauliflower gives a hearty, roasted flavor that pairs nicely.
- Thai Fried Rice: Flavorful fried rice brings additional taste and makes it more filling.
Common Mistakes to Avoid
Making Easy Thai Chicken Curry Soup can be a rewarding experience, but it’s easy to make mistakes. Avoid these common pitfalls to ensure your soup turns out perfectly.
- Using too much curry paste: While the flavor is essential, too much can overpower the dish. Start with the recommended amount and adjust to taste.
- Overcooking the noodles: Noodles can become mushy if cooked too long in the soup. Add them towards the end of cooking for the best texture.
- Neglecting seasoning adjustments: Every broth is different, so always taste before serving. Adjust salt and pepper as needed for balance.
- Skipping fresh herbs: Fresh basil and cilantro add brightness and depth. Don’t skip them; add them at the end for maximum flavor impact.
- Ignoring liquid absorption: Rice noodles soak up broth as they sit. If you plan to have leftovers, prepare extra broth to add when reheating.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days to keep it fresh.
- Allow the soup to cool completely before sealing it in a container.
Freezing Easy Thai Chicken Curry Soup
- Freeze in a freezer-safe container for up to 3 months.
- Leave some space at the top of the container since liquids expand when frozen.
Reheating Easy Thai Chicken Curry Soup
- Oven: Preheat to 350°F (175°C) and heat soup in an oven-safe dish until warmed through, about 20 minutes.
- Microwave: Place in a microwave-safe bowl and heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Heat over medium heat in a pot, stirring occasionally until hot.
Frequently Asked Questions
Here are answers to some commonly asked questions about making Easy Thai Chicken Curry Soup.
Can I use other types of meat?
You can certainly substitute rotisserie chicken with shrimp or tofu for a vegetarian option!
How spicy is Easy Thai Chicken Curry Soup?
The spiciness depends on the curry paste you use. Adjust according to your taste preference by adding more or less paste.
Can I make this soup ahead of time?
Yes! This soup keeps well in the refrigerator for several days and even freezes well if stored properly.
What should I serve with this soup?
Pair your Easy Thai Chicken Curry Soup with crusty bread or rice for a complete meal!
Final Thoughts
This Easy Thai Chicken Curry Soup is not only quick and delicious but also highly customizable. Feel free to add vegetables like bell peppers or spinach, or switch up proteins based on what you have on hand. It’s a comforting choice that you’ll want to make again and again!
Easy Thai Chicken Curry Soup
Indulge in the vibrant flavors of Easy Thai Chicken Curry Soup, a delightful fusion that perfectly balances comfort and nutrition. This quick and simple recipe features tender chicken, aromatic spices, and a creamy coconut milk base that’s ready in just 20 minutes. Ideal for busy weeknights or as a cozy weekend treat, this soup is not only a fantastic way to use leftover chicken but also customizable with your choice of vegetables or proteins. Each bowl offers a warm embrace, making it the ultimate comfort food for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
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 (I used rotisserie)
- Generous handful fresh basil (torn)
- Handful fresh cilantro (chopped)
- Chopped scallions (to taste)
- Salt & pepper (to taste)
- Lime wedges (for serving – optional)
Instructions
- In a large pot, heat olive oil over medium-high heat. Sauté chopped onion until translucent (about 5 minutes).
- Add minced garlic, grated ginger, and curry paste; cook for 30 seconds until fragrant.
- Pour in broth, water, and lime juice; bring to a gentle boil.
- Stir in uncooked rice noodles and simmer until noodles are tender.
- Incorporate coconut milk and shredded chicken; reduce heat and simmer for 10 minutes.
- Finish with fresh basil, cilantro, scallions, salt, and pepper to taste; serve hot with lime wedges.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg
