Description
A vibrant and comforting Thai Chicken Curry Soup that combines aromatic red curry paste, creamy coconut milk, and tender shredded chicken with rice noodles in a flavorful broth. Perfect for a quick, hearty meal packed with fresh herbs and zesty lime.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 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
Protein
- 2 cups shredded cooked chicken
Fresh Herbs and Garnishes
- Fresh basil, torn
- Fresh cilantro, chopped
- Chopped scallions
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for 5 minutes until soft and translucent, developing the base flavor of the soup.
- Add Ginger, Garlic, and Curry Paste: Stir in the grated fresh ginger, minced garlic, and Thai red curry paste. Cook for 30 seconds, stirring continuously to release the aromatic oils and blend the flavors well.
- Add Liquids and Noodles: Pour in the chicken or vegetable broth, water, and lime juice. Bring the mixture to a gentle boil, then add the uncooked rice noodles to cook directly in the broth.
- Incorporate Coconut Milk and Chicken: Stir in the full-fat coconut milk and shredded cooked chicken. Reduce heat to low and let the soup simmer gently for 10 minutes, allowing the flavors to meld and the noodles to soften fully.
- Finish with Fresh Herbs and Seasoning: Just before serving, stir in the torn basil, chopped cilantro, and scallions. Season with salt and pepper to taste. Serve hot with lime wedges for added zest.
Notes
- Use cooked shredded chicken to save time; rotisserie chicken works well.
- Adjust the amount of red curry paste based on your spice preference.
- Substitute rice noodles with other noodle types if desired, adjusting cooking times accordingly.
- For a vegetarian version, use vegetable broth and tofu instead of chicken.
- Leftovers store well in the refrigerator for up to 3 days, and the noodles may absorb more liquid when reheated.
