Description
Discover the secret to making Easy Thai Chicken Curry Soup in minutes! Learn essential tips for a delicious meal.
Ingredients
Scale
- 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 (see note)
- 4 cups chicken or vegetable broth
- 2 cups water
- Juice of 1 lime
- 3.5 ounces uncooked rice noodles (see note)
- 1 (13.5 ounce) can full fat coconut milk
- 2 cups shredded cooked chicken ((I used rotisserie))
- Generous handful fresh basil (torn)
- Handful fresh cilantro (chopped)
- Chopped scallions (to taste)
- Salt & pepper (to taste )
- Lime wedges (for serving (optional))
Instructions
- Step 1: Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
- Step 2: Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
- Step 3: Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
- Step 4: Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.
- Step 5: Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.
- Step 6: 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. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day).
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg