Description
Indulge in the warmth and comfort of Easy Thai Chicken Curry Soup, a delightful dish that brings together vibrant flavors and creamy textures in just 20 minutes. Perfect for busy weeknights or chilly days, this soup is not only quick to prepare but also incredibly satisfying. With tender chicken and aromatic herbs enhanced by the richness of coconut milk and zesty lime juice, each bowl promises a delicious escape into Thai cuisine. Customizable with your favorite vegetables, this hearty meal is sure to become a go-to favorite for everyone at the table.
Ingredients
Scale
- 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
- Generous handful fresh basil (torn)
- Handful fresh cilantro (chopped)
- Chopped scallions (to taste)
- Salt & pepper (to taste)
- Lime wedges (for serving (optional))
Instructions
- In a large pot, heat olive oil over medium-high heat. Sauté chopped onion for 5 minutes until translucent.
- Add grated ginger, minced garlic, and Thai red curry paste; cook for 30 seconds until fragrant.
- Pour in chicken or vegetable broth, water, lime juice, and uncooked rice noodles. Increase heat to high and bring to a gentle boil.
- Stir in coconut milk and shredded chicken; reduce heat to medium-low and simmer for 10 minutes.
- Mix in torn basil, chopped cilantro, and scallions. Season with salt and pepper to taste.
- Serve hot with optional lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg