Description
A vibrant and flavorful Thai Chicken Curry Soup featuring tender shredded chicken, aromatic Thai red curry paste, creamy coconut milk, and fresh herbs. This quick and easy recipe combines the zing of lime and the warmth of ginger and garlic for a comforting meal perfect for any day.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 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
Protein
- 2 cups shredded cooked chicken
Garnishes
- Fresh basil, torn
- Fresh cilantro, chopped
- Chopped scallions
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat and sauté the finely chopped onion for 5 minutes until softened and translucent, building the flavor base for the soup.
- Add Ginger, Garlic, and Curry Paste: Stir in the freshly grated ginger, minced garlic, and Thai red curry paste. Cook for 30 seconds to release the spices’ aroma and deepen the curry flavor.
- Combine Broth, Water, Lime Juice, and Noodles: Add chicken or vegetable broth, water, lime juice, and uncooked rice noodles to the pot. Bring to a gentle boil, allowing the noodles to begin softening.
- Incorporate Coconut Milk and Chicken: Stir in the full-fat coconut milk and shredded cooked chicken. Reduce the heat to low and let the soup simmer for 10 minutes so the flavors meld and the chicken heats through.
- Finish with Fresh Herbs and Seasoning: Stir in torn fresh basil, chopped cilantro, and scallions. Season the soup with salt and pepper to taste. Serve hot with lime wedges on the side for extra brightness.
Notes
- Use cooked shredded chicken from leftover roast or rotisserie for convenience.
- Adjust the amount of Thai red curry paste to control heat level according to your preference.
- Rice noodles cook quickly; avoid overcooking them to prevent sogginess.
- Garnishes like fresh basil, cilantro, and scallions add essential freshness and texture.
- For a vegetarian version, use vegetable broth and substitute chicken with tofu or extra vegetables.
