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Captivating Thai Chicken Curry Soup

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A cozy bowl full of flavor, this Thai chicken curry soup combines creamy coconut milk, aromatic spices, and tender chicken for a comforting meal.

Ingredients

Scale
  • 2 tablespoons Olive Oil
  • 1 Onion, chopped
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
  • 2–3 tablespoons Red Curry Paste
  • 4 cups Chicken or Vegetable Broth
  • 2 tablespoons Lime Juice
  • 4 ounces Rice Noodles
  • 1 can (13.5 oz) Coconut Milk
  • 2 cups Cooked Chicken, shredded
  • Fresh Basil, for garnish
  • Fresh Cilantro, for garnish
  • Scallions, sliced, for garnish

Instructions

  1. Heat the Olive Oil: In a medium pot, heat 1-2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  2. Incorporate the Aromatics: Add 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for another minute until fragrant.
  3. Mix in the Red Curry Paste: Stir in 2-3 tablespoons of red curry paste and cook for about a minute until the oil starts to separate from the paste.
  4. Pour in the Broth and Lime Juice: Gradually add 4 cups of chicken or vegetable broth and 2 tablespoons of lime juice. Bring to a gentle boil.
  5. Add the Rice Noodles: Once boiling, add 4 ounces of rice noodles. Cook for 4–5 minutes until tender but with a slight bite.
  6. Finish with Coconut Milk and Chicken: Lower the heat and stir in 1 can (13.5 oz) of coconut milk and 2 cups of shredded cooked chicken. Simmer for about 5-7 minutes until heated through and the soup thickens slightly.
  7. Garnish and Serve: Right before serving, stir in fresh basil, cilantro, and sliced scallions. Adjust spice if needed.

Notes

This soup keeps well in the fridge for about 3-4 days. Store noodles separately to maintain texture. For freezing, consider freezing the soup base without noodles.

Nutrition

Find it online: https://us.recipesfood.org/thai-chicken-curry-soup/

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