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Easy Thai Chicken Curry Soup Recipe

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4 from 10 reviews

This easy Thai chicken curry soup is a quick, comforting dish bursting with authentic Thai flavors. Perfect for using leftover or rotisserie chicken, this soup combines fragrant red curry paste, creamy coconut milk, fresh herbs, and rice noodles in a flavorful broth for a satisfying meal in just 20 minutes.

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)

Fresh Herbs and Garnishes

  • Generous handful fresh basil, torn
  • Handful fresh cilantro, chopped
  • Chopped scallions to taste
  • Salt & pepper to taste
  • Lime wedges for serving (optional)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.
  2. Add Ginger, Garlic, and Curry Paste: Stir in grated fresh ginger, minced garlic, and Thai red curry paste. Cook for about 30 seconds to release the flavors and aromas.
  3. Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice. Add the uncooked rice noodles. Increase the heat to high and bring the mixture to a gentle boil.
  4. Add Coconut Milk and Chicken: Stir in the coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer for 10 minutes to allow the flavors to meld and the noodles to cook through.
  5. Finish with Fresh Herbs and Seasoning: Stir in torn fresh basil, chopped cilantro, and scallions. Season with salt and pepper to taste. Serve the soup immediately, with extra lime wedges on the side if desired.
  6. Note on Leftovers: Be aware the noodles will absorb more liquid as the soup sits. Add more chicken broth when reheating to preserve the perfect soup consistency.

Notes

  • For a spicier soup, increase the amount of red curry paste to taste.
  • If you prefer gluten-free, ensure the rice noodles and curry paste used are certified gluten-free.
  • Using rotisserie chicken makes this recipe incredibly quick and easy.
  • Leftover soup can be stored in the refrigerator for up to 3 days; add extra broth when reheating to loosen the noodles.
  • Fresh herbs are essential for authentic flavor but can be adjusted based on preference or availability.

Find it online: https://recipeplenty.com/easy-thai-chicken-curry-soup-recipe/