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Easy Thai Chicken Curry Soup

Easy Thai Chicken Curry Soup
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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.

Ingredients

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  • 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

  1. In a large pot, heat olive oil over medium-high heat. Sauté chopped onion until translucent (about 5 minutes).
  2. Add minced garlic, grated ginger, and curry paste; cook for 30 seconds until fragrant.
  3. Pour in broth, water, and lime juice; bring to a gentle boil.
  4. Stir in uncooked rice noodles and simmer until noodles are tender.
  5. Incorporate coconut milk and shredded chicken; reduce heat and simmer for 10 minutes.
  6. Finish with fresh basil, cilantro, scallions, salt, and pepper to taste; serve hot with lime wedges.

Nutrition

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