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–+ servings
Thai Chicken Curry Soup

Warm Up with Easy Thai Chicken Curry Soup Comfort!

Enjoy a comforting bowl of Easy Thai Chicken Curry Soup, perfect for busy weeknights, packed with vibrant flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can use any neutral oil
  • 1 medium Onion chopped; shallots or leeks can be a sweeter alternative
  • 1 tablespoon Fresh Ginger grated; ground ginger works in a pinch
  • 2 cloves Garlic minced; fresh is more flavorful
For the Flavor
  • 3 tablespoons Thai Red Curry Paste choose based on your spice preference
  • 4 cups Chicken or Vegetable Broth low-sodium options available
  • 1 cup Water to adjust soup consistency
  • 1 tablespoon Lime Juice adds acidity; lemon juice is a good substitute
For the Noodles
  • 8 ounces Rice Noodles can substitute with any noodle type
For the Creaminess
  • 1 can Full Fat Coconut Milk can use light or non-dairy alternatives
  • 2 cups Shredded Cooked Chicken rotisserie chicken is ideal
For Garnishing
  • 1 handful Fresh Basil torn
  • 1 handful Cilantro chopped
  • 2 tablespoons Chopped Scallions or red/yellow onion
  • Salt & Pepper to taste
  • Lime Wedges optional for serving

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium-high heat. Add chopped onion and sauté for about 5 minutes until translucent.
  2. Stir in grated ginger and minced garlic with the onion, cooking for an additional 30 seconds until fragrant.
  3. Mix in curry paste, continuing to cook for another minute to enhance flavor.
  4. Pour in chicken or vegetable broth, water, and lime juice. Bring to a boil, stirring occasionally.
  5. Once boiling, add rice noodles, reduce heat to medium-low, and cook for 4-5 minutes until tender.
  6. Stir in coconut milk and shredded chicken, reduce heat to low, and simmer for 10 minutes.
  7. Mix in torn basil and chopped cilantro, along with scallions just before serving.
  8. Ladle into bowls and serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 38gProtein: 18gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 12mgCalcium: 40mgIron: 2mg

Notes

For an extra creamy soup, blend a portion of the coconut milk and return it to the pot. Store leftovers in an airtight container in the fridge for up to 4 days.

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