Easy Thai Chicken Curry Soup
User Reviews
4.8
Easy Thai Chicken Curry Soup
Description
Easy Thai Chicken Curry Soup features a base of sautéed onion, garlic, and ginger enriched with Thai red curry paste for distinct spice and flavor. Adding chicken broth, coconut milk, and lime juice creates a creamy, tangy broth that cooks along with rice noodles and shredded chicken. Fresh herbs such as basil and cilantro are stirred in at the end for freshness and aroma. The soup simmers gently to blend flavors, producing a creamy yet bright dish with tender noodles and juicy chicken pieces.
The texture is rich and slightly creamy from the coconut milk, balanced by the zing of lime juice. The use of fresh herbs at the end enhances the herbal notes, while the noodles absorb some broth, giving a pleasing mouthfeel. The cooking method ensures the ingredients meld well without overcooking the noodles.
This soup works well as a standalone meal or with a wedge of lime for extra brightness. Leftovers can be refreshed by adding more broth to compensate for noodles soaking excess liquid, keeping the soup flavorful and balanced.
The note about choosing thicker rice noodles and adjusting the amount of curry paste according to heat preference helps customize the dish for individual tastes. Preparing ingredients during initial cooking phases speeds up the process.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped finely
- 1 teaspoon ginger grated fresh
- 3 cloves garlic minced
- 4 Thai red curry paste see note, heaping tablespoons
- 4 cups chicken broth or vegetable broth
- 2 cups water
- lime juice of 1
- 3.5 ounces rice noodles see note, uncooked
- 1 (13.5 ounce) can coconut milk full fat
- 2 cups chicken I used rotisserie, shredded, cooked
- basil torn, fresh, generous handful
- cilantro chopped, handful, fresh
- scallions to taste, chopped
- salt to taste
- black pepper to taste
- lime for serving (optional, wedges
Instructions
- Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
- Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
- Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
- Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
- Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
- Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day).
Notes
- Prepare ingredients progressively while cooking to minimize prep time.
- Select thicker rice noodles to maintain texture and adjust noodle quantity as needed based on package size.
- Adjust curry paste quantity to control spiciness depending on the brand used.
- Add additional chicken broth when reheating leftovers to maintain soup consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 660mg | 28% |
| Potassium | 325mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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