Description
Easy Thai Chicken Curry Soup is a vibrant and comforting dish that brings the essence of Thailand into your home kitchen. In just 20 minutes, you can whip up this delightful soup featuring tender chicken, creamy coconut milk, and aromatic Thai red curry paste. The combination of fresh herbs and a squeeze of lime elevates the flavors, making it perfect for cozy dinners or impressing guests. Versatile and customizable, you can easily adjust spice levels and add your favorite vegetables for a personal touch. Enjoy a bowl of warmth and nutrition that will surely please everyone at the table.
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 for 5 minutes until softened.
- Stir in grated ginger, minced garlic, and red curry paste; cook for 30 seconds until fragrant.
- Add broth, water, lime juice, and rice noodles; bring to a gentle boil.
- Incorporate coconut milk and shredded chicken; reduce heat to medium-low and simmer for 10 minutes.
- Stir in fresh basil, cilantro, and scallions; season with salt and pepper to taste.
- Serve immediately with lime wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg