Easy Thai Chicken Curry Soup
This Easy Thai Chicken Curry Soup is a quick, comforting dish full of fabulous flavor, perfect for using up leftover or rotisserie chicken.
Equipment
- large pot
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 0.5 medium onion, chopped finely
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 4 heaping tablespoons Thai red curry paste see note
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 lime juice
- 3.5 ounces uncooked rice noodles see note
- 1 can (13.5 ounce) full fat coconut milk
- 2 cups shredded cooked chicken I used rotisserie
- 1 generous handful fresh basil, torn
- 1 handful fresh cilantro, chopped
- chopped scallions to taste
- salt & pepper to taste
- lime wedges for serving (optional)
Instructions
Cooking Steps
- 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, start sautéing the onion while prepping the next steps and chop the herbs while the soup is simmering. Rice noodles come in various brands and sizes; you may not need to use the entire package. I recommend thicker rice noodles (3 mm).
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 22gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 10mgIron: 15mg
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