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Thai-Inspired Curry Chicken Soup

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A comforting and aromatic soup, packed with the rich flavors of Thai red curry, creamy coconut milk, and tender chicken. This quick and easy soup is perfect for any time you crave a flavorful, spicy bowl of goodness.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 1 teaspoon fresh grated ginger
  • 3 cloves garlic, minced
  • 4 heaping tablespoons Thai red curry paste
  • 4 cups chicken or vegetable stock
  • 2 cups water
  • Juice of one lime
  • 100 grams uncooked rice noodles
  • 1 can full-fat coconut milk (13.5 ounces)
  • 2 cups shredded cooked chicken (e.g., rotisserie)
  • Generous handful fresh torn basil
  • Handful chopped fresh cilantro
  • Chopped green onions, to taste
  • Salt and pepper, as desired
  • Optional: lime wedges for serving

Instructions

  • Sauté the Aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and translucent.
  • Add Curry Paste and Spices: Stir in grated ginger, minced garlic, and curry paste. Cook for about 30 seconds, stirring frequently, until the mixture becomes fragrant.
  • Add Broth and Noodles: Pour in the chicken or vegetable stock, water, and lime juice. Add the rice noodles, then increase the heat to high and bring the mixture to a gentle boil.
  • Simmer with Coconut Milk and Chicken: Stir in the coconut milk and add the shredded chicken. Reduce the heat to medium-low and simmer for 10 minutes to meld the flavors.
  • Add Fresh Herbs and Season: Mix in fresh basil, cilantro, and chopped green onions. Season with salt and pepper to taste.
  • Serve and Garnish: Serve the soup hot, garnished with optional lime wedges for an extra zing.

Notes

  • For a spicier version, increase the amount of curry paste or add a small chopped chili.
  • This soup pairs beautifully with additional garnishes like sliced jalapeños or a dollop of yogurt.

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