Easy Thai Chicken Curry Soup
This Easy Thai Chicken Curry Soup is fast, simple, comforting, and full of fabulous flavor.
Equipment
- Large pot
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- ½ medium onion chopped finely
- 1 teaspoon fresh ginger grated
- 3 cloves garlic minced
- 4 tablespoons Thai red curry paste see note
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 juice of lime
- 3.5 ounces uncooked rice noodles see note
- 1 can full fat coconut milk (13.5 ounces)
- 2 cups shredded cooked chicken (I used rotisserie)
- 1 handful fresh basil torn
- 1 handful fresh cilantro chopped
- 1 to taste chopped scallions
- 1 to taste salt
- 1 to taste pepper
- 1 for serving lime wedges (optional)
Instructions
Cooking 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.
Notes
Prep while cooking to save time. Rice noodles can vary in weight. Use less curry paste if the brand is very spicy.
Nutrition
Serving: 1cupCalories: 304kcalCarbohydrates: 19gProtein: 15gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 38mgSodium: 660mgPotassium: 325mgFiber: 1gSugar: 1gVitamin A: 269IUVitamin C: 5mgCalcium: 40mgIron: 3mg
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