Description
This Thai Chicken Curry Soup is a flavorful, comforting dish that combines aromatic Thai red curry paste, creamy coconut milk, and tender shredded chicken with rice noodles. Perfect for a quick and satisfying meal, this vibrant soup offers a perfect balance of spicy, tangy, and savory flavors with fresh herbs and lime wedges to brighten every bite.
Ingredients
Scale
Main Ingredients
- 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
- 2 cups shredded cooked chicken
Garnishes and Seasoning
- 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. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent.
- Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for 30 seconds to release their fragrant flavors.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice. Then add the uncooked rice noodles. Bring the mixture to a gentle boil.
- Incorporate Coconut Milk and Chicken: Stir in the full-fat coconut milk and shredded cooked chicken. Reduce the heat and let the soup simmer for 10 minutes to allow flavors to meld and noodles to soften.
- Finish and Serve: Stir in torn basil, chopped cilantro, and scallions. Season with salt and pepper to taste. Serve the soup hot with lime wedges on the side for an extra fresh zing.
Notes
- You can substitute cooked chicken with tofu or vegetables for a vegetarian version.
- Adjust the amount of red curry paste to control the spice level.
- Use gluten-free rice noodles to keep this dish gluten-free.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Adding fresh lime juice just before serving enhances the brightness of the soup.
