Description
Indulge in the comforting flavors of Easy Thai Chicken Curry Soup, a delightful dish that combines creamy coconut milk and aromatic spices. Perfect for busy weeknights or cozy gatherings, this soup is quick to prepare and offers a satisfying meal in just 20 minutes. Featuring tender chicken and fresh herbs, this recipe allows you to customize it with your favorite vegetables or adjust the spice level to suit your taste. Whether you’re warming up on a chilly day or looking to impress guests, this easy Thai soup delivers a unique and flavorful experience that promises comfort in every bowl.
Ingredients
Scale
- 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
- Generous handful fresh basil (torn)
- Handful fresh cilantro (chopped)
- Chopped scallions (to taste)
- Salt & pepper (to taste)
- Lime wedges (for serving optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onion until translucent, about 5 minutes.
- Add grated ginger, minced garlic, and Thai red curry paste; cook for 30 seconds until fragrant.
- Pour in broth, water, lime juice, and rice noodles; bring to a gentle boil.
- Stir in coconut milk and shredded chicken; reduce heat and simmer for 10 minutes.
- Finish with torn basil leaves, chopped cilantro, and scallions. Season with salt and pepper to taste.
- Serve hot with extra lime wedges on the side if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg