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
- Saute Aromatics: In a large pot, heat olive oil over medium heat. Add onion, ginger, and garlic, saute until fragrant.
- Add Curry Paste: Stir in Thai red curry paste and cook for another minute.
- Add Liquid Ingredients: Pour in broth, water, and lime juice. Bring to a simmer.
- Cook Noodles: Add rice noodles and cook according to package instructions.
- Finish Soup: Stir in coconut milk, shredded chicken, basil, and cilantro. Season with salt and pepper.
- 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