Easy Thai Chicken Curry Soup
Easy Thai Chicken Curry Soup is a quick and comforting dish that brings the vibrant flavors of Thailand right to your kitchen. In just 20 minutes, you can savor a delicious bowl of this aromatic soup made with tender chicken, creamy coconut milk, and fragrant spices. Perfect for busy weeknights or cozy gatherings, this recipe allows you to use leftover rotisserie chicken, making it incredibly convenient. The combination of fresh herbs and zesty lime juice elevates the dish, offering a delightful balance of warmth and brightness in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Soup
- 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 (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
- Sauté onion in olive oil over medium-high heat for about 5 minutes until softened.
- Add ginger, garlic, and Thai red curry paste; cook for 30 seconds.
- Stir in broth, water, lime juice, and rice noodles; bring to a gentle boil.
- Mix in coconut milk and shredded chicken; simmer for 10 minutes.
- Add basil, cilantro, scallions, and season with salt and pepper.
- Serve hot with lime wedges on the side.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 380
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg
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