Easy Thai Chicken Curry Soup
This Easy Thai Chicken Curry Soup is a flavorful and comforting dish, perfect for any day of the week.
Equipment
- large pot
Ingredients
- 1 tablespoon olive oil
- 0.5 medium onion, chopped finely
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 4 heaping tablespoons Thai red curry paste see note
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles see note
- 1 can (13.5 ounce) full fat coconut milk
- 2 cups shredded cooked chicken (I used rotisserie)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- to taste chopped scallions
- to taste salt & pepper
- 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. The noodles will soak up more liquid the longer you leave the soup.
Notes
To save on initial prep time, prep while cooking, e.g., start sautéing the onion while prepping the next steps. I used Thai Kitchen red curry paste for flavor without too much heat.
Nutrition
Serving: 1cupCalories: 365kcalCarbohydrates: 40gProtein: 21gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 68mgSodium: 890mgPotassium: 719mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 6mgCalcium: 38mgIron: 1mg
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