Easy Thai Chicken Curry Soup
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Easy Thai Chicken Curry Soup

ByLily Carter
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Indulge in the rich and flavorful Easy Thai Chicken Curry Soup that is not only delicious but also incredibly simple to make. This soup is perfect for cozy nights in or as a quick and satisfying meal option.

Why You’ll Love This Recipe?

  1. Bursting with authentic Thai flavors.
  2. Quick and easy preparation, perfect for busy weeknights.
  3. Ideal for meal prep and can be enjoyed as leftovers.

Ingredient Notes:

  • Olive oil
  • Onion, ginger, garlic
  • Thai red curry paste
  • Chicken or vegetable broth
  • Water
  • Lime juice
  • Rice noodles
  • Coconut milk
  • Cooked chicken
  • Fresh basil, cilantro, scallions
  • Salt & pepper
  • Lime wedges for serving

Step-by-Step Instructions:

  1. Heat olive oil in a pot and sauté onion, ginger, and garlic.
  2. Add Thai red curry paste and cook until fragrant.
  3. Pour in broth, water, and lime juice.
  4. Add rice noodles and simmer until cooked.
  5. Stir in coconut milk, chicken, herbs, and season to taste.
  6. Serve with lime wedges and enjoy!

Helpful Tips:

  • Customize the spice level by adjusting the amount of curry paste.
  • Swap chicken for tofu or shrimp for a different protein option.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

  1. Use fresh herbs for a vibrant flavor.
  2. Allow the soup to simmer for flavors to meld.
  3. Garnish with additional fresh herbs before serving.

Serving Suggestions:

Pair this soup with steamed jasmine rice or crusty bread for a complete meal. Enjoy with a side of cucumber salad or a refreshing Thai iced tea.

Easy Thai Chicken Curry Soup

Storage and Reheating Tips:

To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of broth if needed to adjust consistency.

Frequently Asked Questions:

  1. Can I use green curry paste instead of red? Yes, feel free to experiment with different curry pastes for a unique flavor profile.
  2. Can I make this soup vegetarian? Absolutely, swap the chicken for tofu or more vegetables for a vegetarian version.
  3. How can I make this soup spicier? Increase the amount of curry paste or add fresh chili peppers for extra heat.
  4. Can I freeze this soup? While it’s best enjoyed fresh, you can freeze leftovers for up to 3 months. Thaw in the refrigerator before reheating.

Conclusion:

Warm up with a bowl of Easy Thai Chicken Curry Soup that is both comforting and full of exotic flavors. Don’t hesitate to try this recipe and share your culinary adventures with us!

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Easy Thai Chicken Curry Soup

Easy Thai Chicken Curry Soup

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  • Author: Lily Carter
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free
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Description

This Easy Thai Chicken Curry Soup is a flavorful and comforting dish that can be whipped up in no time. The combination of aromatic spices, creamy coconut milk, shredded chicken, and fresh herbs creates a delicious and satisfying soup.

Ingredients

Units Scale

Main 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)

Garnish:

  • Generous handful fresh basil, torn
  • Handful fresh cilantro, chopped
  • Chopped scallions
  • Salt & pepper to taste
  • Lime wedges for serving (optional)

Instructions

  1. Saute Aromatics: In a large pot, heat olive oil over medium heat. Add onion, ginger, and garlic, saute until fragrant.
  2. Add Curry Paste: Stir in Thai red curry paste and cook for another minute.
  3. Add Liquid Ingredients: Pour in broth, water, and lime juice. Bring to a simmer.
  4. Cook Noodles: Add rice noodles and cook according to package instructions.
  5. Finish Soup: Stir in coconut milk, shredded chicken, basil, and cilantro. Season with salt and pepper.
  6. Serve: Ladle the soup into bowls and garnish with scallions and lime wedges.

Notes

  • You can adjust the spiciness of the soup by adding more or less curry paste.
  • Feel free to customize the soup with additional vegetables like bell peppers or mushrooms.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 380 kcal
  • Sugar: 3 g
  • Sodium: 800 mg
  • Fat: 22 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 20 g
  • Cholesterol: 45 mg
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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