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
