Description
This easy Thai chicken curry soup combines tender shredded chicken, creamy coconut milk, and bold red curry paste in a cozy, 20-minute one-pot meal. It’s warm, nourishing, and packed with ginger, lime, and fresh herbs.
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 works best)
- Generous handful fresh basil, torn
- Handful fresh cilantro, chopped
- Chopped scallions, to taste
- Salt and pepper, to taste
- Lime wedges, optional for serving
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Stir in grated ginger, minced garlic, and curry paste. Cook for 30 seconds, stirring constantly to release the aromas.
3. Pour in chicken or vegetable broth, water, and fresh lime juice. Add the rice noodles, then increase the heat to high and bring to a gentle boil.
4. Once boiling, stir in the coconut milk and shredded chicken. Reduce the heat to medium-low and simmer for 10 minutes until noodles are tender.
5. Add basil, cilantro, and scallions. Taste and season with salt and pepper as needed.
6. Serve hot with extra lime wedges on the side. If the soup thickens, simply add more chicken broth when reheating.
Notes
Prep while you cook by chopping herbs and squeezing lime while the soup simmers.
Use full-fat coconut milk for the creamiest texture.
Cook noodles separately if planning to store leftovers.
Balance the spice level by adjusting the amount of curry paste or adding a splash of sugar or extra coconut milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 304 kcal
- Sugar: 1 g
- Fat: 20 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 15 g