Description
This Thai chicken curry soup is a creamy, flavorful, and comforting dish made with coconut milk, red curry paste, and tender chicken. It is easy to prepare, packed with authentic Thai flavors, and perfect for a quick one-pot meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 4 cups chicken broth
- 1 cup water
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional)
- Juice of 1 lime
- 2 cups shredded cooked chicken
- 6 ounces rice noodles
- ½ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- ¼ cup scallions, sliced
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
- Stir in garlic and ginger, cooking for another 30 seconds until fragrant.
- Add Thai red curry paste and cook for 1 minute to enhance the flavors.
- Pour in chicken broth and water, stirring well. Bring to a gentle simmer for 5 minutes.
- Add rice noodles and cook for 5-7 minutes, or until tender.
- Stir in coconut milk and shredded chicken. Let simmer for 5 minutes.
- Add soy sauce, fish sauce (if using), and fresh lime juice. Adjust seasoning to taste.
- Remove from heat and stir in fresh cilantro, basil, and scallions.
- Serve hot with extra lime wedges on the side.
Notes
- For a spicier soup, add more red curry paste or Thai chilies.
- To make it vegetarian, substitute chicken with tofu and use vegetable broth.
- Store leftovers in the fridge for up to 3 days. For best results, keep the noodles separate and add them when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai