Why You’ll Love This Recipe
- Quick Preparation: Ready in just 20 minutes, this recipe is perfect for those seeking a fast yet flavorful meal.
- Flavorful and Aromatic: Combines Thai-inspired ingredients like red curry paste, ginger, and fresh herbs to create a rich and fragrant soup.
- Versatile: A great way to utilize leftover or rotisserie chicken, making it both convenient and economical.
- Comforting and Satisfying: The creamy coconut milk and tender rice noodles provide a comforting and hearty experience.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, finely chopped
- 1 teaspoon freshly grated 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 (e.g., rotisserie chicken)
- Generous handful of fresh basil, torn
- Handful of fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges for serving (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large pot over medium-high heat, add the olive oil and chopped onion. Sauté for about 5 minutes until the onion softens, stirring occasionally.
- Add Flavorings: Incorporate the grated ginger, minced garlic, and red curry paste into the pot. Cook for approximately 30 seconds until fragrant, stirring continuously.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and freshly squeezed lime juice. Add the uncooked rice noodles to the pot. Increase the heat to high and bring the mixture to a gentle boil.
- Incorporate Coconut Milk and Chicken: Once boiling, stir in the coconut milk and shredded cooked chicken. Reduce the heat to medium-low and let the soup simmer for about 10 minutes, allowing the flavors to meld and the noodles to cook through.
- Add Fresh Herbs: Just before serving, stir in the torn basil, chopped cilantro, and chopped scallions. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and serve immediately. Offer lime wedges on the side for an extra burst of citrus flavor, if desired.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Variations
- Protein Alternatives: Substitute the chicken with cooked shrimp or tofu for a different protein option.
- Vegetable Additions: Enhance the soup by adding vegetables such as bell peppers, mushrooms, or spinach during the simmering stage.
- Spice Level Adjustment: Increase or decrease the amount of red curry paste to suit your preferred spice level. Adding a chopped Thai chili can also elevate the heat.
- Herb Substitutions: If you’re not a fan of cilantro, consider using fresh parsley or additional basil instead.
Storage/Reheating
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3–4 days. Be aware that the rice noodles may absorb some of the broth over time.
- Reheating: Gently reheat the soup on the stovetop over low heat until warmed through. If the soup has thickened, add a splash of broth or water to achieve the desired consistency.
- Freezing: Freezing is not recommended, as the texture of the noodles and chicken may change upon thawing.
FAQs
Can I use a different type of noodle?
Yes, you can substitute rice noodles with other types such as egg noodles or soba noodles. Adjust the cooking time according to the package instructions.
Is there a vegetarian version of this soup?
Absolutely. Omit the chicken and use vegetable broth instead of chicken broth. You can add tofu or additional vegetables to make it more substantial.
How can I make the soup spicier?
To increase the heat, add more red curry paste or include chopped fresh Thai chilies during the cooking process.
Can I prepare this soup in advance?
While the soup is best enjoyed fresh, you can prepare it in advance. Keep in mind that the noodles may absorb the broth and become softer over time. If making ahead, consider cooking the noodles separately and adding them when reheating.
What can I use instead of red curry paste?
If red curry paste is unavailable, you can use green curry paste for a different flavor profile. Note that green curry paste may be spicier, so adjust the quantity to taste.
Print
Thai Chicken Curry Soup
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Thai Chicken Curry Soup is a quick and flavorful one-pot meal, ready in just 20 minutes! Featuring tender shredded chicken, creamy coconut milk, and fragrant red curry paste, this comforting soup is perfect for busy weeknights. Easily customizable with different proteins and veggies!
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, finely chopped
- 1 teaspoon freshly grated 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 (e.g., rotisserie chicken)
- Generous handful of fresh basil, torn
- Handful of fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté for 5 minutes until softened.
- Add Flavorings: Stir in grated ginger, minced garlic, and red curry paste. Cook for 30 seconds until fragrant.
- Add Liquids & Noodles: Pour in broth, water, and lime juice. Add uncooked rice noodles. Bring to a gentle boil.
- Incorporate Coconut Milk & Chicken: Stir in coconut milk and shredded chicken. Reduce heat and simmer for 10 minutes.
- Add Fresh Herbs: Stir in basil, cilantro, and scallions. Adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and serve immediately with lime wedges.
Notes
- Swap chicken for shrimp or tofu for a different protein.
- Add bell peppers, mushrooms, or spinach for extra veggies.
- Adjust spice level with Thai chilies or extra curry paste.
- Store leftovers for 3–4 days in the fridge; reheat gently with extra broth if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Can I use light coconut milk?
Yes, light coconut milk can be used to reduce the calorie content, but the
