Easy Thai Chicken Curry Soup
Easy Thai Chicken Curry Soup is a delightful and comforting bowl of flavor that's perfect for any day.
Equipment
- Large pot
Ingredients
- 1 tablespoon olive oil
- 0.5 medium onion chopped finely
- 1 teaspoon fresh ginger grated
- 3 cloves garlic minced
- 4 heaping tablespoons Thai red curry paste see note
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 medium lime Juice of
- 3.5 ounces uncooked rice noodles see note
- 1 can coconut milk 13.5 ounce, full fat
- 2 cups cooked chicken shredded (I used rotisserie)
- 1 handful fresh basil torn
- 1 handful fresh cilantro chopped
- scallions chopped to taste
- salt to taste
- pepper to taste
- 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.
Notes
To save on initial prep time, prep while cooking. Rice noodles come in various brands; no need to be super precise with the weight. I recommend Thai Kitchen's stir fry noodles. Adjust curry paste quantity based on desired spiciness.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg
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