Indulge in the delicious flavors of this Easy Thai Chicken Curry Soup, a comforting and fragrant dish that is perfect for any occasion. This recipe is not only tasty but also simple to make, making it a great choice for busy weeknights or cozy weekends.
Why You’ll Love This Recipe?
- Bursting with authentic Thai flavors that will tantalize your taste buds.
- Quick and easy prep time, perfect for a hassle-free meal option.
- Ideal for meal prep, as it can be stored and reheated for later enjoyment.
Ingredient Notes:
- Olive oil: Provides a rich base for sautéing the aromatics.
- Onion, ginger, garlic: Add depth and flavor to the soup.
- Thai red curry paste: Infuses the dish with traditional Thai spices.
- Chicken or vegetable broth: Forms the flavorful broth of the soup.
- Rice noodles: Adds a satisfying texture to the soup.
- Coconut milk: Gives the soup a creamy and velvety consistency.
- Shredded cooked chicken: Adds protein and heartiness to the dish.
- Fresh herbs: Basil, cilantro, and scallions for a burst of freshness.
- Lime juice: Brightens up the flavors of the soup.
Step-by-Step Instructions:
- Heat olive oil in a pot and sauté onion, ginger, and garlic.
- Add Thai red curry paste and cook until fragrant.
- Pour in broth, water, and lime juice. Bring to a simmer.
- Add rice noodles and cook until tender.
- Stir in coconut milk, chicken, and herbs. Season with salt and pepper.
- Serve hot with lime wedges on the side.
Helpful Tips:
- For a spicier kick, add more Thai red curry paste.
- To make it vegetarian, swap chicken for tofu or more veggies.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use fresh, high-quality ingredients for the best flavor.
- Adjust the seasoning with more lime juice or salt to taste.
- Garnish with extra herbs and a drizzle of coconut milk for a beautiful presentation.
Serving Suggestions:
Pair this soup with steamed jasmine rice or crusty bread for a complete meal. Serve with a side of chilled Thai iced tea for a refreshing contrast.
Storage and Reheating Tips:
To store, let the soup cool completely before refrigerating. Reheat gently on the stovetop to preserve the flavors and textures of the dish.
Frequently Asked Questions:
- Can I use store-bought rotisserie chicken for this recipe? Yes, it’s a convenient option for a quick meal.
- Is there a substitute for rice noodles? You can use rice vermicelli or even cooked rice instead.
- How can I make this soup spicier? Increase the amount of Thai red curry paste or add sliced chili peppers.
- Can I freeze this soup? While it’s best enjoyed fresh, you can freeze it for up to 3 months in an airtight container.
Conclusion:
Enjoy the aromatic and comforting flavors of this Easy Thai Chicken Curry Soup. Whether you’re craving a quick meal or hosting a gathering, this recipe is sure to impress. Try it out and share your feedback with us!
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Easy Thai Chicken Curry Soup
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This Easy Thai Chicken Curry Soup is a flavorful and satisfying dish that combines the richness of coconut milk with the tang of lime and the spice of red curry paste. Loaded with shredded chicken and rice noodles, it’s a comforting meal that’s perfect for any day of the week.
Ingredients
Main Ingredients:
-
- 1 tablespoon olive oil
- 1/2 medium onion, chopped finely
- 1 teaspoon grated fresh 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 (rotisserie)
Garnish:
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt & pepper, to taste
- Lime wedges for serving (optional)
Instructions
- Saute Aromatics: Heat olive oil in a large pot, saute onions, ginger, and garlic until fragrant.
- Add Curry Paste: Stir in red curry paste and cook for a minute.
- Add Liquids: Pour in broth, water, and lime juice, bring to a simmer.
- Cook Noodles: Add rice noodles and cook until tender.
- Finish Soup: Stir in coconut milk, chicken, and season with salt and pepper.
- Serve: Garnish with basil, cilantro, scallions, and lime wedges.
Notes
- Adjust the spiciness by adding more or less curry paste.
- You can use any protein of choice like shrimp or tofu instead of chicken.
- For a vegetarian version, use vegetable broth and omit the chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg