Description
Thai Chicken Curry Soup is a comforting, vibrant dish that combines creamy coconut milk, bold Thai red curry, tender chicken, and fragrant herbs. Perfect for chilly evenings or quick weeknight meals, this soup is packed with flavor and nutrients. It’s a delightful way to explore Thai cuisine from the comfort of your home.
Ingredients
Scale
- 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 oz) can full-fat coconut milk
- 2 cups shredded cooked chicken
- A generous handful of fresh basil, torn
- A handful of fresh cilantro, chopped
- Chopped scallions (to taste)
- Salt and pepper (to taste)
- Lime wedges (optional, for serving)
Instructions
- Prepare Your Ingredients
- Chop the onion, garlic, and fresh herbs. Grate the ginger. Have all ingredients ready for a smooth cooking process.
- Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add the onion and sauté for 3–4 minutes until softened.
- Stir in the garlic and ginger, cooking for an additional minute until fragrant.
- Add the Curry Paste
- Stir in the Thai red curry paste and cook for about a minute to enhance its flavor and aroma.
- Create the Soup Base
- Pour in the chicken or vegetable broth and water. Stir well to combine and bring the mixture to a gentle simmer.
- Cook the Noodles
- Add the uncooked rice noodles directly into the simmering soup. Cook for 5–7 minutes, or until the noodles are tender.
- Incorporate Coconut Milk
- Stir in the coconut milk, mixing well to create a creamy, flavorful broth.
- Add Chicken and Herbs
- Gently stir in the shredded cooked chicken, fresh basil, and cilantro. Cook for another 2–3 minutes to heat the chicken through.
- Season and Finish
- Squeeze in the juice of one lime and season with salt and pepper to taste.
- Garnish with chopped scallions and serve with lime wedges for an extra burst of freshness.
Notes
- Customize the Heat: Adjust the amount of curry paste for a milder or spicier soup.
- Alternative Proteins: Replace chicken with tofu, shrimp, or chickpeas for variation.
- Vegetarian Option: Use vegetable broth and skip the chicken.
- Freezing Tip: Freeze the soup without the noodles; add fresh noodles when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Sautéing, Simmering
- Cuisine: Thai