Easy Thai Chicken Curry Soup
Warm your soul with this Easy Thai Chicken Curry Soup, a delightful dish that combines rich flavors and comforting textures. Perfect for busy weeknights, this recipe is quick to prepare and adaptable to what you have on hand. Featuring tender chicken, creamy coconut milk, and aromatic spices, each bowl is a taste of Thailand right at home. Whether you’re enjoying it solo or sharing it with family and friends, this soup is sure to become a favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Thai
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 can (13.5 ounces) full-fat coconut milk
- 2 cups shredded cooked chicken
Instructions
- In a large pot over medium-high heat, sauté olive oil and chopped onion for about 5 minutes until soft and translucent.
- Stir in grated ginger, minced garlic, and Thai red curry paste; cook for another 30 seconds until fragrant.
- Pour in chicken or vegetable broth, water, lime juice, and uncooked rice noodles; bring to a gentle boil.
- Once boiling, stir in coconut milk and shredded chicken; reduce heat to medium-low and simmer for approximately 10 minutes.
- Mix in torn basil leaves, chopped cilantro, and scallions; season with salt and pepper to taste.
- Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 55mg
Find it online: https://chloekitchen.com/easy-thai-chicken-curry-soup/