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
Units
Scale
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