Easy Thai Chicken Curry Soup
This Easy Thai Chicken Curry Soup is a delicious blend of flavors, featuring coconut milk and a rich Thai red curry paste.
Equipment
- large pot
Ingredients
- 1 tablespoon olive oil
- 0.5 medium onion, chopped finely
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 4 tablespoons Thai red curry paste see note
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 lime juice
- 3.5 ounces uncooked rice noodles see note
- 1 can full fat coconut milk (13.5 ounce)
- 2 cups shredded cooked chicken (I used rotisserie)
- 1 handful fresh basil torn
- 1 handful fresh cilantro chopped
- chopped scallions to taste
- salt to taste
- pepper to taste
- lime wedges for serving (optional)
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.
Notes
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).
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg
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